Molten Chocolate Lava Cakes
Deep chocolate individual cakes with warm molten centres and no refined sugar.
- Prep
- 12 min
- Bake
- 10 min
- Total
- 22 min
- Yield
- 4 individual cakes
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 92 g
Whole batch (4 servings, about 368 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 220°C / 425°F · Four 180ml ramekins
- 1
Heat the oven to 220°C / 425°F and lightly grease four ramekins.
- 2
Melt chocolate and butter gently, then cool for 2 minutes.
- 3
Whisk eggs and allulose until foamy, then whisk in yogurt and vanilla.
- 4
Fold in melted chocolate, almond flour, cocoa and salt.
- 5
Divide between ramekins and bake 8-11 minutes until the edges set but centres still wobble.
- 6
Rest 1 minute, loosen the edges and invert immediately.
Doneness test
A 2cm ring around the edge is set while the centre visibly jiggles.
Cooling
Serve within 5 minutes; the centres continue setting as they stand.
Smart substitutions
Greek yogurt for half the butter
Reduces fat while maintaining moisture.
Texture: A lighter cake shell around the molten centre.
Allulose for sugar
Sweetens without refined sugar.
Texture: Softer edges with excellent chocolate intensity.
Pro baking tips
- Bake one test ramekin first if your oven runs hot.
- Do not wait for the centre to look baked.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
Generate a similar recipe
Pick a direction and Bake Lab will bake up a fresh recipe in the same style.