Molten Chocolate Lava Cakes

Enjoy this restaurant favourite at home and indulge your sweetest, most delicious chocolate fantasies. The secret to the warm and gooey centre? Timing. And we’ll tell you how to do it!

Prep Time
15 minutes
Bake Time
9 to 11 minutes
Two personal-size molten chocolate lava cakes on white plates, topped with whipped cream and cocoa powder, garnished with orange and blood orange segments, one shown with a piece missing and chocolate sauce spilling out from the centre.

Redpath® Dark Brown Sugar & Redpath® Icing Sugar

Redpath® Dark Brown Sugar

Redpath® Dark Brown Sugar

With a deep caramel taste, this sugar adds body to rich, decadent sweets like ganache, brownies, and gingerbread, or mocha anything. It’s also the classic choice for BBQ sauces and marinades, syrups, and more.

Redpath® Dark Brown Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use this sugar to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Ramekins (6 oz) x 4


Baking sheet

Scale OR dry measuring cups

Measuring spoons

Medium saucepan

Medium heatproof bowl (stainless steel OR glass)

Heatproof spatula 

Kitchen towel

Large bowl

Hand mixer

Fine mesh sieve

Large rubber spatula

Small offset spatula

Small plate x 4

4 servings
  • Softened butter, for the ramekins
  • Cocoa powder, for the ramekins
  • ½ cup (85 g) dark or semi-sweet chocolate, finely chopped
  • ¼ cup (57 g) butter, cubed
  • 2 tsp (10 ml) pure vanilla extract
  • 2 eggs
  • ¼ (2 g) salt
  • ¼ cup (54 g) Redpath® Dark Brown Sugar, packed
  • 2 tbsp (16 g) all-purpose flour
Garnishes (optional):
  • Redpath® Icing Sugar
  • Cocoa powder
  • Fresh berries
  • Fresh currants
  • Orange supremes (segments)
  • Shredded coconut
  • Whipped cream

Step 1

Place an oven rack in the middle position and preheat to 425°F (218°C).

Step 2

Liberally grease four 6 oz ramekins with butter; ensure the sides and bottoms are completely covered. Add a teaspoon or two of cocoa powder into each ramekin. Rotate and gently tap the ramekins to get the cocoa powder to completely coat the inside surfaces. Place coated ramekins onto a rimmed baking sheet.

Step 3

Fill a medium saucepan with about 2 inches of water and bring to a boil. Reduce heat to low.

Step 4

In a medium, heatproof bowl, combine the chopped chocolate and cubed butter. Place the bowl over the just-simmering water and ensure that the bottom of the bowl is not touching the water.

Step 5

With a heatproof spatula, gently stir the chocolate mixture until butter is melted and chocolate is almost completely melted. Remove from heat, wiping the condensation from the bottom of the bowl with a kitchen towel. Stir chocolate mixture until it is completely smooth (see Chef’s Tips).

Step 6

Stir in the vanilla extract.

Step 7

In a large bowl, using a hand mixer, whip eggs and salt until foamy; 1 minute.

Step 8

With the mixer on medium speed, slowly add in the Redpath® Dark Brown Sugar, about a tablespoon or so at a time. After each addition, increase speed to high and beat until well incorporated and return to medium speed. Repeat process with the remaining brown sugar. When all of the brown sugar is incorporated, increase speed to high and beat for 5 minutes until thickened and pale in colour.

Step 9

Transfer the egg mixture into the bowl of melted chocolate. Sift the flour over the surface of the egg mixture. With a large rubber spatula, gently fold the mixture together until just combined.

Step 10

Evenly divide the batter into the prepared ramekins (see Chef’s Tips). Place the baking sheet into the preheated oven and bake until the sides are set, the cakes have puffed slightly, and the centres still have a slight wobble when gently shaken; 9 to 11 minutes.

Step 11

Allow cakes to cool for about a minute. Gently run a small offset spatula around the rim of each cake.

Step 12

Place a small plate over the ramekin and, with the help of an oven mitt or kitchen towel, gently turn the plate and ramekin over. Wait a few seconds to allow the cake to drop away from the ramekin before carefully lifting the ramekin off of the cake. Repeat process with the remaining cakes.

Step 13

Dust the cake tops with Redpath® Icing sugar or cocoa powder if desired. Garnish with fruit, shredded coconut, and/or whipped cream. Serve immediately.

Overhead view of three personal-size molten chocolate lava cakes in white ramekins, two topped with whipped cream and cocoa powder and garnished with orange and blood orange segments, one plain, shown with a bowl of orange and blood orange segments and a sifter of cocoa powder.