Chocolate Lava Cake (Moelleux au Chocolat)


Chocolate Lava Cake (Moelleux au Chocolat)

A deliciously delectable dessert that has graced many a French menu for years. Easier than you think to make.
Servings 6 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes


  • Saucepan, Mixing Bowl, Whisk, Sifter, Ramekins


  • 180 Grams Dark Chocolate (70%) (6.5 oz)
  • 180 Grams Butter (6.5 oz)
  • 6 Eggs (large)
  • 180 Grams Sugar (6.5 oz)
  • 90 Grams Flour (3.5 oz)
  • 100 Grams Butter (for molds) (3 oz)
  • Pinch per mold Fleur de Sel
  • Parchment Paper (for molds)


  • Melt chocolate and butter together over steaming water till just melted and cool enough to touch the bottom of the bowl without burning your fingers.
  • Beat the eggs and sugar about 3 minutes till light and creamy and sugar is dissolved.
  • Pour warm chocolate mixture into egg mixture and mix till homogeneous.
  • Stir in sifted flour and mix gently till all flour is incorporated.
  • Butter 6 medium size ramekins and line each with cut up pieces of parchment paper (the paper should come up higher than the molds. Fill each with batter leaving a little less than a 1/4 margin, you can put a pinch of fleur de sel on top of each battered mold (optional) and bake at 200ºC/360ºF about 12 minutes, or until sides have fully risen, but center remains concave.
  • Cool 5 minutes before removing from ramekins if using porcelain, or cakes will break. Free sides with paring knife and invert onto a plate. Silicone or disposable aluminum ramekins are ideal for an easy release.
  • Serve with a scoop of crème fraîche or vanilla ice cream.


Also goes nicely served with in-season berries.
For a real lava effect, drop a tiny pinch of chili pepper into the center of each ramekin before baking, 🙂 surprisingly good.

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