Chocolate Lava Cake
A foolproof chocolate lava cake recipe with a reliably molten center — pudding mix firms the edges and keeps the middle flowing.
Chocolate Lava Cake
A foolproof chocolate lava cake recipe with a reliably molten center — pudding mix firms the edges and keeps the middle flowing.
The pudding mix is the secret to a reliable molten center — chocolate pudding mix in the dry ingredients deepens the chocolate and the tapioca starch firms the edges while leaving the middle warm and flowing.
SERVINGS
4ACTIVE TIME
15 minFULL TIME
30 min (including bake)INGREDIENTS
- 4 oz Dark chocolate (60–70%), chopped
- ½ cup Unsalted butter
- ½ cup Granulated sugar
- 2 Large eggs, room temperature
- 2 Tbsp Whole milk
- ¼ cup All-purpose flour
- ¼ cup Fancy Monkey Chocolate Pudding Mix
- Pinch Fine sea sal
INSTRUCTIONS
- Prep
Preheat oven to 425°F. Spray 4 (6 oz) ramekins with non-stick spray. - Melt chocolate
Melt the dark chocolate and butter together until completely smooth. A double boiler or microwave in 30-second bursts both work well. - Mix wet
Whisk the sugar into the warm chocolate mixture. Add eggs one at a time, whisking well after each. Stir in the whole milk. - Mix dry
In a separate bowl, whisk the flour, Fancy Monkey Chocolate Pudding Mix, and salt together. - Combine
Fold the dry ingredients into the batter until just combined. Don’t overmix — stop as soon as the streaks are gone. - Fill and bake
Divide batter evenly among the prepared ramekins. Bake 9–11 minutes, until the edges are set and the centers still have a slight jiggle. - Rest and serve
Let rest 1 minute, then run a thin knife around the edge and invert onto plates. Serve immediately — the center should be gloriously molten.
TIPS
This is the dessert that makes people gasp — serve it at the table so the moment of cutting is part of the experience. Top with a scoop of Fancy Monkey Vanilla No-Churn Ice Cream (the cold-on-hot contrast is everything) or a cloud of Fancy Monkey Fancy Whipped Cream. For an extra-molten center, press a square of dark chocolate into the batter before baking. The batter can be made ahead and refrigerated for up to 24 hours — just add 1–2 minutes to the bake time if going straight from the fridge.
FAQ
The center stays molten because the cake is pulled while the middle is still underbaked; chocolate pudding mix firms the edges fast so the inside stays flowing.
Chocolate pudding mix deepens the chocolate flavor and its starch sets the outer cake quickly, making the molten center reliable.
Yes — fill the ramekins and refrigerate up to a day; add a couple minutes to the bake time straight from the fridge.
Microwave 15 to 20 seconds to re-melt the center — just don’t overdo it or the middle sets.
The edges look set and the top is matte while the center still jiggles slightly — that’s your cue to pull it.
