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Dark Molten Chocolate Cake

Servings: 4

Total Time: 25 minutes

Dark Chocolate Molten Lava Cake

This recipe is Jean-
George Vongerichten's popular recipe for this classic dish.  It comes out perfectly cooked on the outside and runny on the inside.  The longer you let it sit in the ramekin, the less runny the inside will be.

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1 stick (4 oz.) of butter

6 oz. high quality bittersweet chocolate

2 eggs 

2 egg yolks

1/4 cup sugar

pinch of salt 

2 T. flour


Heat oven to 450 degrees F.  Butter and flour 4 (6 oz.) ramekins.  

Melt butter and chocolate in a double boiler (or a bowl placed over a saucepan with simmering water), stirring until smooth.  Set aside.

Beat eggs, egg yolks, sugar and salt for several minutes until the mixture is light yellow. Whisk in chocolate mixture and flour.  


Pour into prepared ramekins placed on a baking sheet and bake for 12 minutes.  Let ramekins stand for 1 minute.  Turn ramekin oven on a plate and wait for about 10 seconds to unmold.  Garnish with whipped cream, raspberry sauce or powdered sugar if desired.  Serve immediately.    

Add a side that compliments your menu:

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