Gordon Ramsay Molten Lava Cake Recipe

I thought “lava cake” meant more chocolate = more success. So I overloaded it. Thicker batter, bigger ramekins, longer bake… and I ended up with chocolate muffins. Dense, dry, and zero flow. What I missed? This dessert is a game of seconds and precision. Ramsay’s method hits that line perfectly—molten inside, structure outside. But only if you treat it like a soufflé with attitude.

After dialing in the timing and mixing method, I finally got that glossy crust and molten core. Here’s the version that actually delivers.

Why This Works (And Where Most Go Wrong)

Why Ramsay’s version works:

• Low flour, high fat – That ratio is what creates the oozy center and crusted edge.
• No leavening agents – You don’t want rise. You want melt.
• Precise bake time – 13 minutes at 400°F isn’t a suggestion—it’s the line between lava and dry cake.
• Hot oven, cold batter – Triggers the rise and set instantly at the edges while keeping the center fluid.

Where most people fail:

• Overbaking even by one minute
• Using too much flour or not enough sugar (throws off texture)
• Not greasing the ramekins properly (and ripping the cake while unmolding)

Ingredients That Actually Matter

• Semi-sweet baking chocolate (55g) – Go 60–70% cacao. Cheap chocolate = gritty center.
• Unsalted butter (56g) – Carries the chocolate. Salted butter throws off balance.
• Powdered sugar (60g) – Dissolves fast, blends smooth. Don’t use granulated.
• 1 whole egg + 1 yolk – The yolk makes it richer, the whole egg gives structure.
• All-purpose flour (22g) – Just enough to hold the outer edge.
• Cocoa powder (7g) – Boosts flavor and color. Unsweetened only.

How To Make Gordon Ramsay Molten Lava Cake

Preheat your oven to 200°C / 400°F.
You need a hot oven to instantly sear the outer edge.

Grease your ramekins thoroughly.
Spray, then dust with cocoa powder. This gives a clean release and adds flavor.

Melt chocolate and butter.
Microwave in 20-second bursts, stirring between each. Stop once it’s just smooth. Don’t overheat—it ruins texture.

Add powdered sugar.
Stir it in while the mix is still warm. Whisk until glossy.

Add eggs.
Whisk in 1 whole egg + 1 yolk. Beat until the batter is silky and thick.

Sift in flour + cocoa.
No clumps allowed. Fold gently. The batter should be thick but pourable.

Divide between ramekins.
Fill about ¾ of the way. Don’t overfill—it needs room to rise slightly.

Bake exactly 13 minutes.
Edges should be puffed and set. Center should still jiggle. If in doubt, underbake.

Cool for 2 minutes.
Run a knife around the edge, invert onto a plate, and tap confidently. Lift ramekin slowly.

Garnish.
Dust with powdered sugar or hit it with fresh berries, mint, or a spoon of vanilla ice cream.

What Gordon Ramsay Says About Lava Cake

“It’s not about being gooey—it’s about being timed.”
→ Texture is a function of precision, not just ingredients.

“You should cut into it and pour, not plop.”
→ If your cake holds its shape completely, you’ve missed the lava.

“Serve it immediately—this isn’t a dessert that waits.”
→ Rest too long and the center keeps cooking. It’ll be solid by the time it hits the plate.

What I Got Wrong (And How I Fixed It)

• Used too much flour. Texture turned cakey. Solution? Stick to grams, not spoons.
• Melted chocolate too fast. It split. Always go low and slow.
• Didn’t sift the cocoa. Got bitter lumps in the middle.

Variations That Actually Hold Up

• Add espresso powder (½ tsp) – Enhances the chocolate.
• Use orange zest or chili powder – Gives a classy or spicy edge.
• Stuff a frozen chocolate truffle inside – Guarantees a lava core even if overbaked slightly.

Avoid:

• Milk chocolate (too sweet)
• Baking powder (ruins texture)
• Nonstick ramekins without greasing (they still stick!)

Pro Tips That Change the Game

• Freeze the batter in the ramekins for later. Bake from frozen at 410°F (210°C) for 15 min.
• Chill the batter for 30 minutes before baking for a more molten center.
• Use glass ramekins carefully – they retain heat longer and can overcook the center.

Storage + Leftover Moves

• Fridge: Store cooled cakes (in ramekins) for up to 2 days.
• Reheat: Microwave for 20–30 seconds. You’ll lose some lava, but gain warm fudgy center.
• Freeze: Freeze unbaked batter in ramekins. Bake straight from frozen for 15–16 min.

FREQUENTLY ASKED QUESTIONS

Q: Can I use cupcake tins instead of ramekins?
A: Yes, but reduce bake time to ~10 min and remove carefully—they’re harder to flip.

Q: Why didn’t my center stay runny?
A: You probably overbaked. The center should jiggle when pulled.

Q: Can I double the recipe?
A: Absolutely. Just scale all ingredients precisely and bake in separate ramekins.

Q: Can I make this gluten-free?
A: Yes—use almond flour or a 1:1 gluten-free blend. Avoid coconut flour (too dry).

Try More Recipes:

• Gordon Ramsay Chocolate Fondant Recipe
• Gordon Ramsay Vanilla Cupcakes Recipe
• Gordon Ramsay Banana Pancakes Recipe