5 Minute Eggless Molten Lava Cake in the Microwave

Drop a square of chocolate into the center of the batter and microwave for 60-90 seconds. That is the entire technique. The batter sets around the chocolate while the square melts into a pool in the middle, and you get a lava cake without preheating an oven, without eggs, without timing anything precisely.

I keep the dry mix measured out in jars so I can make this on any weeknight. Cocoa, flour, sugar, baking powder. Add milk and melted butter, stir, pour, drop the chocolate in, microwave. It is done before the kettle boils.

How to Make Microwave Lava Cake

Get the Chocolate Placement Right

Push the chocolate square into the center of the batter until it is fully submerged. If it sits on top, it just melts into the surface instead of forming a molten pocket inside.

Use a chocolate that is at least 60% cacao. Milk chocolate melts too thin and disappears into the batter.

Watch the Timing

Every microwave is different. Start at 60 seconds on high. The top should look set but still slightly shiny. If it looks dry, you have gone too far and the center will be solid.

Let it sit for 30 seconds before eating. The center is extremely hot.

5 Minute Eggless Molten Lava Cake (In the Microwave)

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4.5 from 53 reviews

• Author: Kavitha
• Total Time: 6 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Rich, chocolatey lava cake in minutes? Yes, please! This single-serve dessert is perfect for a quick chocolate fix.

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Ingredients

Units USM Scale 1x2x3x

• 1 cups (237 ml) all-purpose flour
• 1/2 cups (118 ml) unsweetened cocoa powder
• 3/4 cups (177 ml) granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cups (240 ml) whole milk
• 6 tablespoons (85 g) melted butter
• 1 teaspoon vanilla extract
• 4 ounces (120 g) Semisweet or bittersweet baking chocolate
• Powdered sugar
• ice cream

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Instructions

1. 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.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
3. Add the Wet Ingredients: Stir in the milk, melted butter, and vanilla extract until just combined. Do not overmix.
4. 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.
5. 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.
6. Let It Rest and 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 richer flavor, use dark chocolate instead of semisweet.
• If you don’t have ramekins, use oven-safe mugs instead.
• Leftover cakes can be stored in the refrigerator for up to 2 days; reheat in the microwave for 15-20 seconds.

• Prep Time: 5 minutes
• Cook Time: 1 minutes
• Category: Dessert
• Method: Microwaving
• Cuisine: American

Nutrition

• Serving Size: 1 ramekin
• Calories: 300
• Sugar: 25
• Sodium: 100
• Fat: 15
• Saturated Fat: 8
• Unsaturated Fat: 5
• Trans Fat: 0g
• Carbohydrates: 40
• Fiber: 2
• Protein: 4
• Cholesterol: 10

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