5 Minute Eggless Molten Lava Cake in the Microwave

Chocolate lava cake, a legend of restaurant kitchens for more than forty years, and still a staple on the menu of any cruise line that sails the world’s oceans.

One of the earliest known versions of chocolate lava cake comes from renowned French chef Michel Bras, who developed his “Coulant au Chocolat” (meaning “flowing chocolate”) in 1981. Inspired by the contrast between a firm cake exterior and a liquid chocolate interior, Bras spent two years perfecting his recipe. His technique involved freezing ganache and encasing it in cake batter, allowing it to melt into a lava-like center during baking.

Another claim to the invention comes from Jean-Georges Vongerichten. According to Vongerichten, he accidentally underbaked a batch of chocolate cakes in 1987 and discovered that the gooey center had an irresistible texture. Rather than discard them, he served them as “molten chocolate cakes,” and they quickly became a hit in high-end restaurants.

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Both of these classic versions are obviously absolutely delicious, but they do take some work and require precise baking techniques, specialized equipment, and longer preparation time.

Enter the eggless, five minute alternative!

No eggs, no oven, no stress—just instant, gooey chocolate happiness straight from your microwave.

Why You’ll Love This Recipe:

• Ultra-Quick & Easy: Ready in just 5 minutes, making it the ultimate last-minute chocolate fix.
• Egg-Free & Fuss-Free: No eggs needed, but still has rich, decadent texture.
• Minimal Ingredients: Uses simple pantry staples, so no fancy ingredients required.
• Customizable Molten Center: Use dark chocolate, truffles, or even flavored fillings like peanut butter or caramel.
• Microwave Convenience: No need for an oven—perfect for dorms, small kitchens, or quick desserts.

What You Need to Know About Microwave Molten Lava Cake:

Instead of relying on eggs for structure, this recipe uses baking powder and the right balance of ingredients to create the right consistency.

The secret to a perfect molten lava cake? Microwave timing. Since wattages vary, keep an eye on your cakes—the center should still be slightly undercooked when you remove them. Let them rest for a few seconds, and you’ll have a perfectly runny lava center.

Ingredients You’ll Need:

• All-Purpose Flour
• Unsweetened Cocoa Powder
• Granulated Sugar
• Baking Powder
• Salt
• Whole Milk
• Melted Butter or Neutral Oil
• Vanilla Extract
• Semisweet or bittersweet baking chocolate, Chocolate truffles (Lindt or similar) or Chocolate chips (ensure they melt well)
• Optional Garnishes

Equipment You’ll Need:

• 4 Microwave-Safe Ramekins (6-8 oz each): Ensures even cooking and portion control.
• Mixing Bowls: One for dry ingredients, one for wet ingredients.
• Whisk & Spoon: For mixing the batter.
• Microwave: The key appliance—adjust times based on wattage.
• Pastry Brush or Paper Towel: To grease the ramekins for easy release.

Important Cooking Tips:

• Don’t Over-mix the Batter: Stir just until combined to keep the texture soft and tender.
• Semisweet or bittersweet baking chocolate, Chocolate truffles (Lindt or similar) or Chocolate chips (ensure they melt well)
• Microwave Power Varies:
  • 600W: Cook for 60-75 seconds
  • 800W: 45-60 seconds
  • 1000W+: 35-45 seconds
    The center should look slightly undercooked when done.
• Let It Rest for 30 Seconds: The residual heat continues cooking the center just enough.
• For a Perfect Release: If un-molding, grease ramekins well and let the cake sit for 1-2 minutes before inverting onto a plate.

Planning Ahead:

• Prep Dry Ingredients in Advance: Mix the dry ingredients and store them in an airtight container for quick lava cakes anytime.
• Make Individual Servings: The batter can be refrigerated for up to 24 hours before microwaving—just give it a quick stir before pouring into ramekins.

Storing, Freezing, Reheating:

• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 2 days. Note that they will harden as they cool.
• Freezing: Not recommended, as microwaved cakes dry out upon thawing.
• Reheating: If needed, microwave for 10-15 seconds to warm slightly. However, they are best enjoyed fresh.

FAQ:

Q: Can I make just one serving instead of four?
A: Yes! Simply divide the ingredients by four and cook one ramekin at a time.

Q: How do I get an even more molten center?
A: Reduce the cooking time by 5-10 seconds so the middle stays softer.

Q: Can I use milk chocolate instead of dark chocolate?
A: Yes, but milk chocolate will be sweeter and slightly less intense in flavor. It also does not melt as well.

Q: My cake turned out dry—what went wrong?
A: It was likely overcooked. Try microwaving for a few seconds less next time, and use a lower power setting if needed.

Q: Can I make this vegan?
A: Yes! Use a plant-based milk (oat, almond, or soy), swap the butter for coconut oil, and use vegan dark chocolate.

Q: Do I need to cover the ramekins while microwaving?
A: No, microwaving uncovered allows the cake to rise and set properly.

Substitutions and Allergies:

• Dairy-Free: Use almond, oat, or soy milk, and swap butter for oil or dairy-free margarine.
• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking mix.
• Low-Sugar: Use coconut sugar or a sugar substitute like monk fruit sweetener.

Beverage Pairings:

• Espresso or Strong Coffee: The bitterness works well the rich chocolate flavors.
• Red Wine (Malbec or Syrah): The bold, fruity notes pair beautifully with dark chocolate.
• Vanilla Almond Milk: A non-dairy option that plays off the cake’s sweetness.

How to make 5 Minute Eggless Molten Lava Cake in the Microwave

Prepare the Molds:

Use 4 microwave-safe ramekins (6-8 oz each) or small bowls. Lightly grease them with butter or oil to prevent sticking.

Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.

Add the Wet Ingredients:

Stir in the milk, melted butter, and vanilla extract until just combined. Do not overmix.

Fill the Molds:

Divide the batter evenly among the 4 prepared ramekins.

Place a piece of chocolate (or a truffle) in the center of each and let it sink slightly without pressing it all the way down.

Microwave One at a Time:

Microwave each ramekin individually on high for 45-60 seconds (based on an 800W microwave).

Adjust for your microwave:

Lower wattage (600W): 60-75 seconds

Higher wattage (1000W+): 35-45 seconds

The edges should look set, but the center should still appear slightly undercooked.

Let It Rest & Serve:

Allow each cake to rest for 30 seconds after microwaving.

You can serve it in the ramekin for a more casual look or gently run a knife around the edges and invert it onto a plate for a plated dessert.

Dust with powdered sugar or serve with ice cream.

Love This? Check Out Some Of Our Favorite Chocolate Recipes:

Coffee and Whiskey Chocolate Mousse

Chocolate Peppermint Bars

Espresso Chocolate Chip Madeleines

The Perfect Homemade Chocolate Ice Cream

5 Minute Eggless Molten Lava Cake (In the Microwave)

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4.5 from 52 reviews

• Author: Kavitha
• Total Time: 5 minutes
• Yield: Serves 4

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Description

This 5-Minute Eggless Molten Lava Cake is the ultimate quick-fix chocolate dessert. Made with simple pantry ingredients, this single-serve treat is cooked in the microwave in under a minute. The result? A soft, rich cake with a molten chocolate center that flows perfectly when you dig in. Perfect for chocolate lovers who don’t want to wait.

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Ingredients

Units USM Scale 1x2x3x

1 cup (120g) all-purpose flour

1/2 cup (50g) unsweetened cocoa powder

3/4 cup (100g) granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 cup (240ml) whole milk (or dairy-free alternative)

6 tablespoons (85g) melted butter (or neutral oil)

1 teaspoon vanilla extract

4 ounces (120g) Semisweet or bittersweet baking chocolate, Chocolate truffles (Lindt or similar) or Chocolate chips (ensure they melt well)

Optional: Powdered sugar or ice cream for serving

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Instructions

Prepare the Molds:

Use 4 microwave-safe ramekins (6-8 oz each) or small bowls. Lightly grease them with butter or oil to prevent sticking.

Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.

Add the Wet Ingredients:

Stir in the milk, melted butter, and vanilla extract until just combined. Do not overmix.

Fill the Molds:

Divide the batter evenly among the 4 prepared ramekins.

Place a piece of dark chocolate (or a truffle) in the center of each and let it sink slightly without pressing it all the way down.

Microwave One at a Time:

Microwave each ramekin individually on high for 45-60 seconds (based on an 800W microwave).

Adjust for your microwave:

Lower wattage (600W): 60-75 seconds

Higher wattage (1000W+): 35-45 seconds

The edges should look set, but the center should still appear slightly undercooked.

Let It Rest & Serve:

Allow each cake to rest for 30 seconds after microwaving.

You can serve it in the ramekin for a more casual look or gently run a knife around the edges and invert it onto a plate for a plated dessert.

Dust with powdered sugar or serve with ice cream.

Notes

For a more molten center, slightly undercook (5-10 seconds less).

If removing from the ramekin, grease it well and let the cake sit for 1-2 minutes before unmolding.

Microwave wattages vary, so adjust cooking times accordingly to avoid overcooking.

• Prep Time: 3 mins
• Cook Time: 2 mins
• Category: Dessert
• Method: Microwave
• Cuisine: American

Nutrition

• Serving Size: 1 Cake
• Calories: 350
• Sugar: 28g
• Sodium: 110mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 25mg