The Original Molten Lava Cake By Michelin-Starred Chef Jean-Georges
This molten chocolate lava cake recipe belongs in the legend category, and the credit goes to Jean-Georges Vongerichten, the world-renowned French chef whose restaurants have earned Michelin stars across the globe. In the late 1980s, he famously underbaked a batch of chocolate cakes, discovered the irresistible flowing center, and a restaurant icon was born.
It is dramatic. It is luxurious. And it is surprisingly super easy to make! Few ingredients. Minimal prep. Maximum wow factor.
If you are planning a Valentine’s dinner, date night, or just want a cozy winter dessert that feels elevated without being complicated, this is the move.
Favorite Tools & Ingredients:
- Le Creuset Ramekins
- Valrhona premium French baking dark chocolate
- Stand mixer or hand mixer
- Organic cocoa powder
- Offset spatula
- Mixing bowl set
- Heavy baking sheet
Tips For The Best Lava Cake
Use great chocolate.
There are very few ingredients, so quality matters.
Prep the ramekins well.
Butter and cocoa ensure a smooth release and give the outside a beautiful finish.
Do not overbake.
This is the entire game. Even one extra minute can take you from molten to fully cooked.
Bake on a sheet tray.
It makes transferring in and out of the oven easier and safer.
Serve immediately.
The lava waits for no one. Have plates, garnishes, and guests ready.
Make it ahead.
You can refrigerate filled ramekins for hours. Let them sit out while the oven preheats and add about a minute to the bake time.
How To Know When The Cake Is Done
This is the make-or-break moment. The goal is a set exterior with a liquid chocolate center. Here’s what to look for:
- Edges are firm: The sides should look puffed and cooked through.
- The center jiggles: Give the ramekin a gentle shake. The middle should wobble slightly like gelatin.
- The top is just set: It will look baked but still soft, not dry or cracked.
- Timing is short: Most ovens land between 7–10 minutes. Start checking early because even 60 seconds can change everything.
- If you accidentally overbake, don’t panic. It will still taste like an incredible chocolate cake… just without the lava.
Favorite Serving Ideas
Classic & perfect
- Vanilla ice cream
- Light dusting of powdered sugar
Berry beautiful
- Fresh raspberries or strawberries
- Spoonful of whipped cream
Extra indulgent
- Salted caramel drizzle or hot fudge
- Flaky sea salt
Dinner party vibes
- Scoop of gelato
- Mint leaves
- Espresso on the side
Pro tip: plate everything before you invert the cake so you can serve immediately.
Common Mistakes To Avoid
Even though this dessert feels fancy, the problems are usually simple and easy to fix.
❌ Overbaking
The number one culprit. Too long in the oven = no lava.
➡ Start checking early and pull them when the centers still jiggle.
❌ Not greasing the ramekins well
If they stick, they break.
➡ Butter generously and dust with cocoa powder or flour.
❌ Using chocolate that’s too low quality
This recipe is chocolate forward, you’ll taste the difference.
➡ Use good baking chocolate for a rich, smooth center.
❌ Filling the ramekins too full
They need space to rise.
➡ About ¾ full is perfect.
❌ Letting them sit too long after baking
They continue to cook from residual heat.
➡ Rest for just 1–2 minutes, then gently flip.
Literally, Go Make This Cake!
When you cut into that center and the chocolate flows, it never gets old. It feels restaurant fancy, wildly indulgent, and like you pulled off something far more complicated than you actually did.
This is the kind of recipe that turns a regular night into an occasion and makes people think you have pastry chef energy.
For more cozy luxury desserts, nostalgic comfort foods, and recipes that impress without the stress, follow along on Instagram and join the fun at @most.hearted!
Gina
Jean-Georges Molten Lava Cake
Ingredients
- 1/2 cup unsalted butter, cubed, plus more for greasing the ramekins
- 2 tablespoons all-purpose flour
- Cocoa powder for dusting the ramekins
- 6 ounces bittersweet chocolate preferably at least 66% cacao Valrhona, chopped
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
Instructions
- Prep all the ingredients before you start
- Preheat oven to 450°F. Butter and lightly dust four 6oz ramekins with cocoa powder then tap out any excess and set the ramekins on a baking sheet.
- Set up your double boiler: Fill a medium saucepan with water to a depth of 1 inch and bring to a boil over medium-high and reduce heat to medium-low to maintain a simmer.
- Combine chocolate and butter in a medium-size heatproof bowl and set bowl over simmering water in pan, making sure bottom of bowl doesn’t touch water. Cook over medium-low, stirring occasionally and adjusting heat as needed to maintain a simmer, until chocolate mixture is melted and smooth, 5 to 10 minutes. Remove from the heat and set aside.
- Beat eggs, egg yolks, sugar, and salt in a mixer fitted with the whisk attachment on high speed until thickened and pale, about 2 to 3 minutes.
- Quickly fold melted chocolate mixture and flour into egg mixture in bowl until well combined and no streaks remain.
- Spoon batter into prepared ramekins (about 1/2 cup per ramekin) and smooth the top using a small offset spatula if needed. Place baking sheet with ramekins in the preheated oven; bake until tops of cakes are just set and edges spring back when touched but centers still feel soft, about 9 to 12 minutes (depending on your oven).
- Remove cakes from oven and let cool in ramekins on baking sheet for 1 minute.
- Working quickly with one ramekin at a time, cover ramekin with an inverted dessert plate. Carefully turn over and let stand 10 seconds before lifting the ramekin to unmold cake.
- Repeat with remaining cakes and serve immediately!
Notes
- The batter can be refrigerated for several hours; simply bring it to room temperature before baking.
- The fully cooked molten chocolate cakes can also be refrigerated for up to three days or frozen for up to one month in an airtight container.
