Molten Lvav Cake Recipe

This Olive Garden Molten Lava Cake is rich, warm, and has that gooey center that basically makes your night. It’s fast (like 25 mins total), easy to make with pantry basics, and feels kinda fancy without trying too hard.

Jump to Recipe

Quick Summary

• Prep time: 15 mins
• Cook time: 10–12 mins
• Flavor: super chocolatey, soft outside, molten inside
• Great for: late night dessert fixes, date night, solo indulgence

Why I Like This Recipe

Honestly? I made this after a long day when I wanted something but didn’t wanna deal with a million steps. Just melted some chocolate, whisked a few things, shoved it in the oven — boom. Lava magic. Ate one straight from the ramekin with a spoon. Zero regrets.

Ingredients

• 2 oz dark or semi-sweet chocolate, chopped
• ¼ cup coconut oil or butter
• ⅓ cup sugar
• 1 egg
• 1 egg yolk
• ½ tsp vanilla extract
• ¼ cup all-purpose flour (or gluten-free if needed)
• 1 tbsp cocoa or cacao powder (plus extra for dusting ramekins)
• ¼ tsp salt

Optional toppings:

• 1 tsp powdered sugar
• vanilla ice cream or whipped cream
• berries — strawberries or raspberries are great

How To Make Molten Lvav Cake

1. Prep your ramekins: Spray ’em down with nonstick spray, then dust with cocoa powder. Helps avoid the dreaded cake stick.
2. Melt the chocolate: Microwave the chocolate and coconut oil together in short bursts, stirring between. Go slow. Don’t scorch it.
3. Make the batter: Whisk the egg, yolk, and sugar till light yellow. Add vanilla, then stir in your melty chocolate. Fold in sifted flour, cocoa, and salt. Should be thick but smooth.
4. Fill and bake: Divide the batter between two ramekins. Pop them on a small baking sheet. Bake at 450°F for 12 mins — edges firm, center soft.
5. Let them sit: Just 2 mins. Run a knife around the edge, flip onto plates, and hope for the best. It’s okay if one breaks. That’s the messy charm.
6. Top and serve: Ice cream, whipped cream, berries, powdered sugar — you get the idea. Eat immediately. They don’t wait.

Tips for Success

• Grease your ramekins well. You’ll thank yourself later.
• Don’t overbake. The gooey middle is the whole point.
• Use good chocolate — it makes a big difference.
• If flipping stresses you out, eat it straight from the ramekin.

Storage and Reheating

• Fridge: Not ideal, but you can chill leftovers for up to 2 days. Reheat at low temp in the oven for 5–6 mins.
• Microwave (eh): 20–30 seconds max. It’ll still taste good, just less molten.
• Freezer: Freeze unbaked batter in ramekins. Bake from frozen — just add 2 extra mins.

Frequently Asked Questions

• Can I use milk chocolate instead?
  Sure, but it’ll be sweeter and less intense.
• What if I don’t have ramekins?
  Use oven-safe mugs or a muffin tin (adjust time — 8 mins or so).
• Can I double it?
  Yep. Just double everything and use more ramekins.
• Is coconut oil necessary?
  Nope. Butter works fine.
• What if it’s too runny in the middle?
  Try an extra minute next time. But a little goo is the point.

Common Mistakes and How to Dodge Them

• Overbaking: This one’s tricky — 12 minutes is usually perfect. If it’s fully cooked through, you just made a cupcake.
• Not greasing the ramekins enough: They stick. And then it’s a mess. Go heavy on the spray and cocoa dust.
• Using cold ingredients: Room temp eggs and chocolate mix better. Cold = clumpy.
• Skipping the cocoa dust in the ramekin: Helps release the cake cleanly. Otherwise you might be spooning it out in frustration.
• Trying to unmold too soon: Give it a couple minutes. It needs that quick cool to hold together.

Nutrition Facts (Per Cake)

• Calories: 430 kcal
• Total Fat: 27g
• Saturated Fat: 18g
• Cholesterol: 130mg
• Sodium: 190mg
• Potassium: 140mg
• Total Carbohydrate: 43g
• Dietary Fiber: 3g
• Sugars: 29g
• Protein: 5g