This Gordon Ramsay Molten Lava Cake Recipe is a rich and gooey recipe, which is made with semi-sweet chocolate and a liquid center. It’s a chocolate lover’s dream, ready in about 25 minutes.
Jump to RecipeGordon Ramsay Molten Lava Cake Recipe Ingredients
- 55g semi-sweet chocolate (baking chocolate), chopped
- 56g unsalted butter
- 60g powdered sugar
- 1 large egg
- 1 large egg yolk
- 22g all-purpose flour
- 7g cocoa powder, for dusting
How To Make Gordon Ramsay Molten Lava Cake
- Preheat and Prep Ramekins: Preheat your oven to 400°F (200°C). Generously grease two ramekins with butter or non-stick spray. Dust the inside with cocoa powder, tapping out any excess.
- Melt Chocolate and Butter: In a microwave-safe bowl, combine the chopped chocolate and butter. Melt in short 20-second bursts in the microwave, stirring in between, until completely smooth.
- Mix the Batter: Stir the powdered sugar into the melted chocolate mixture. Whisk in the whole egg and the egg yolk until the batter is smooth and glossy.
- Fold in Dry Ingredients: Sift the flour and a pinch of salt over the chocolate mixture. Gently fold the dry ingredients in with a spatula until just combined. Do not overmix.
- Bake the Cakes: Divide the batter evenly between the two prepared ramekins. Bake for 13 minutes. The edges should be firm, but the center will still be soft and have a slight jiggle.
- Rest and Serve: Let the cakes rest in the ramekins for 2 minutes. Carefully run a knife around the edge of each cake, then place a serving plate on top and invert to unmold. Dust with powdered sugar and serve immediately.
Recipe Tips
- How do I get an extra gooey center? For a guaranteed molten center, you can chill the prepared batter in the ramekins for about 30 minutes before baking. This keeps the center cooler, so the edges cook while the inside stays liquid.
- What kind of chocolate is best? Use a good quality semi-sweet baking chocolate with around 60-70% cacao. Avoid using chocolate chips, as they contain stabilizers that prevent them from melting as smoothly.
- Can I make these ahead of time? Yes. You can prepare the batter, pour it into the ramekins, and freeze them. You can bake them directly from frozen at 410°F (210°C) for about 15-17 minutes.
- What if I don’t have ramekins? A standard muffin tin can be used in a pinch. Grease and dust the cups well and reduce the baking time to 8-10 minutes, watching them closely.
What To Serve With Molten Lava Cake
This rich, decadent dessert is famously paired with something cool and creamy to contrast the warm, gooey chocolate.
- A scoop of vanilla bean ice cream
- A dollop of fresh whipped cream
- Fresh raspberries or strawberries
- A drizzle of caramel or raspberry sauce
How To Store Molten Lava Cake
- Best Served Fresh: These cakes are designed to be eaten immediately after baking to enjoy the warm, liquid center.
- Refrigerating: If you have leftovers, you can store them in an airtight container in the refrigerator. Note that the center will solidify.
- Reheating: Reheat gently in the microwave for 15-20 seconds to try and re-melt the center, but the texture will not be the same as when freshly baked.
Molten Lava Cake Nutrition Facts
- Calories: 400 kcal
- Protein: 7g
- Carbohydrates: 35g
- Fat: 26g
- Saturated Fat: 16g
- Sugar: 28g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Why didn’t my cake have a molten center?
The most common reason is overbaking. Even 30-60 seconds too long in the oven can cook the center through. The cake is done when the edges are set, but the middle still looks soft and jiggles when you gently shake the ramekin.
Can I double this recipe?
Yes, this recipe can easily be doubled or tripled. Just prepare the batter in a larger bowl and use more ramekins. Bake them all at the same time.
Why did my cake stick to the ramekin?
This happens if the ramekin isn’t greased and dusted properly. Be generous with the butter or spray, ensuring you cover the entire inside surface, then coat it with a layer of cocoa powder.
Try More Recipes:
- Gordon Ramsay Lemon Cheesecake Recipe
- Gordon Ramsay Chocolate Cake Swiss Recipe
- Gordon Ramsay Buttercream Frosting Recipe
Gordon Ramsay Molten Lava Cake Recipe
Course: DessertCuisine: FrenchDifficulty: Easy2
servings10
minutes13
minutes400
kcalRich, gooey, and ready in under 30 minutes—this molten lava cake is a chocolate lover’s dream with a crisp shell and indulgent liquid center.
Ingredients
55g semi-sweet chocolate, chopped
56g unsalted butter
60g powdered sugar
1 large egg
1 large egg yolk
22g all-purpose flour
Cocoa powder, for dusting
Directions
- Preheat oven to 400°F (200°C). Grease and dust two ramekins with cocoa powder.
- Melt the chocolate and butter together until smooth.
- Stir the powdered sugar into the chocolate mixture.
- Whisk in the whole egg and the egg yolk until the batter is smooth.
- Gently fold in the sifted flour until just combined.
- Divide the batter between the prepared ramekins and bake for 13 minutes.
- Let rest for 2 minutes, then invert onto plates to serve immediately.
Notes
- Do not overbake the cakes; the center should still be soft and jiggly when you remove them from the oven.
- For a more guaranteed molten center, chill the batter in the ramekins for 30 minutes before baking.
- For a more guaranteed molten center, chill the batter in the ramekins for 30 minutes before baking.
- These cakes are perfect for making ahead and freezing. Bake directly from frozen for 15-17 minutes.
