Rich, gooey, and irresistibly decadent, Gordon Ramsay’s molten lava cake is the perfect blend of chocolate cake and warm fondant center. With a tender outer shell and a flowing chocolate core, this dessert is a restaurant favorite that’s surprisingly simple to make at home—ideal for romantic dinners, holidays, or special celebrations.

What is Gordon Ramsay’s Molten Lava Cake?

Gordon Ramsay’s molten lava cake is a small, single-serve chocolate cake that’s slightly underbaked in the center. The exterior sets like a traditional cake, while the inside remains soft and runny—giving that signature “lava” effect when cut open.

Other Gordon Ramsay Recipes

Gordon Ramsay Lemon Meringue Cheesecake

Why You’ll Love Gordon Ramsay’s Molten Lava Cake

Molten chocolate center – A rich, fudgy surprise in every bite
Quick to prepare and bake – Done in under 25 minutes

Simple ingredients – Pantry staples, no fancy equipment needed
Elegant presentation – Perfect for date nights or dinner parties
Customizable with toppings – Ice cream, berries, caramel—you name it

Make ahead friendly – Prepare the batter in advance and bake to order

Ingredients Needed to Make Gordon Ramsay’s Molten Lava Cake

100g dark chocolate (70%), chopped
100g unsalted butter, plus more for greasing

2 large eggs
2 large egg yolks
60g (¼ cup) granulated sugar

30g (¼ cup) all-purpose flour, sifted
1 teaspoon vanilla extract (optional)
Pinch of salt

Cocoa powder, for dusting ramekins

Optional toppings:

Icing sugar, for dusting
Vanilla ice cream

Fresh berries
Caramel or chocolate sauce

Instructions to Prepare Gordon Ramsay Molten Lava Cake

Preheat oven: Set to 200°C (390°F). Butter 4 ramekins and dust the insides with cocoa powder. Shake out the excess.

Melt chocolate and butter: In a heatproof bowl over simmering water, melt the chocolate and butter together. Stir until smooth and set aside to cool slightly.
Whisk eggs and sugar: In a separate bowl, whisk the eggs, egg yolks, and sugar until thick and pale.
Combine and mix: Slowly pour the melted chocolate mixture into the egg mixture while whisking gently.

Add flour and salt: Fold in the sifted flour, salt, and vanilla extract until just combined.
Fill ramekins: Divide the batter evenly between the prepared ramekins.
Bake the cakes: Bake for 10–12 minutes. The edges should be set, but the centers still soft.

Cool slightly and unmold: Let sit for 1 minute, then run a knife around the edge and invert onto a serving plate.
Garnish and serve: Dust with icing sugar and top with ice cream or berries. Serve immediately.

What Goes Well With Gordon Ramsay’s Molten Lava Cake

Vanilla bean ice cream – Melts into the lava center beautifully

Fresh raspberries or strawberries – Add brightness and acidity
Salted caramel drizzle – For a sweet-salty finish
Espresso or dark coffee – Enhances the richness

Whipped cream with orange zest – Light and citrusy
Chopped toasted nuts – Adds crunch and contrast

Key Tips for Making Gordon Ramsay’s Molten Lava Cake

Use high-quality dark chocolate – It’s the dominant flavor

Grease and dust ramekins well – Ensures easy release
Don’t overbake – The center should remain soft and molten
Bake one test cake first – Check your oven’s timing

Let rest briefly before unmolding – Prevents breaking
Serve immediately – For the best molten effect
Prep batter in advance – Store in fridge and bake to order

Creative Variations of Gordon Ramsay’s Molten Lava Cake

Add espresso powder – For mocha flavor
Infuse with orange zest or liqueur – Adds depth and aroma
Use white chocolate centers – For contrast and surprise

Add a dollop of peanut butter – Swirled into the batter
Top with mint or basil leaves – For a refreshing twist
Make mini versions – Great for entertaining

Storage Guidelines for Gordon Ramsay Molten Lava Cake

Best served fresh – While still warm and molten
Refrigerate unbaked batter – For up to 24 hours, covered
Freeze batter-filled ramekins – Bake directly from frozen (add 2 extra minutes)

Reheating Tips for Gordon Ramsay Molten Lava Cake

Oven method: Reheat at 160°C (320°F) for 5–7 minutes
Microwave (briefly): 15–20 seconds—but the center may cook through
Best reheated when just underbaked originally – Preserves molten center

Nutrition Value (per cake):

Calories: 360
Fat: 26g
Carbohydrates: 25g

Sugar: 16g
Protein: 6g
Sodium: 70mg

FAQs

How do you know when a molten lava cake is done?

The edges should be set and slightly puffed, while the center remains soft and jiggly. A perfectly baked lava cake will ooze chocolate when cut, but still hold its shape.

Can I make molten lava cakes ahead of time?

Yes, prepare the batter and fill the ramekins ahead of time. Refrigerate for up to 24 hours, then bring to room temperature before baking or add 1–2 minutes to the baking time if baking from cold.

Why did my lava cake not have a molten center?

If your lava cake is fully baked through, it was likely left in the oven too long. Reduce the baking time slightly and test one cake before baking the rest.

Can you freeze molten lava cake batter?

Absolutely. Fill the ramekins with batter and freeze. Bake directly from frozen, adding 2–3 minutes to the cooking time. This makes it perfect for a make-ahead dessert.

Final Words

Gordon Ramsay’s molten lava cake is a dessert that never fails to impress. With its delicate exterior and rich, flowing center, it’s a luxurious treat that’s incredibly easy to prepare. Serve it warm with your favorite toppings, and let that molten moment steal the show.