Chocolate Cherry Lava Cakes Recipe Molten Dessert
There’s a unique kind of magic in a dessert that offers a surprise. That’s exactly what we have with this Chocolate Cherry Lava Cakes recipe. Imagine breaking through a delicate, warm chocolate sponge with your spoon, only to release a torrent of molten chocolate and a burst of sweet-sharp cherry compote from the centre. It’s a moment of pure indulgence that turns a simple dessert into a memorable experience.
I’ve been making this for over 3 years, and it never disappoints. It’s my go-to for dinner parties when I want to present something that looks and tastes exceptionally special, but doesn’t require hours of complex preparation. The deep, slightly bitter notes of the dark chocolate are a classic pairing with the bright fruitiness of cherries, creating a balance that is rich without being overly sweet. It’s a sophisticated chocolate cherry dessert that feels both modern and timeless.
This recipe is for anyone who appreciates a truly decadent pudding. It works beautifully as the finale to a special meal, a romantic dessert for two, or simply a treat for yourself on a quiet evening. We’re not just making a cake; we’re creating a little moment of kitchen alchemy that always gets compliments.
Recipe Overview
This Chocolate Cherry Lava Cakes recipe guides you through creating individual molten-centre cakes with a hidden cherry compote surprise. The flavour profile is intensely chocolatey, with a 70% cocoa base that provides depth and a sophisticated bitterness. This is perfectly balanced by a simple, homemade cherry compote that offers a sweet and slightly tart counterpoint. After testing various timings, I found that 13 minutes is the sweet spot in my fan oven for a fully-set edge and a perfectly liquid centre.
- Prep Time: 20 minutes
- Cook Time: 13-15 minutes
- Total Time: Approximately 35 minutes
- Servings: 4 individual cakes
- Difficulty: Medium
Why You’ll Love This Chocolate Cherry Lava Cakes Recipe
- Rich & Balanced Flavour: The use of high-quality dark chocolate yields a genuinely deep cocoa flavour, while the cherry centre prevents it from being one-note. The texture contrast between the soft cake and the flowing molten middle is just fantastic.
- Ready in Under 40 Minutes: From gathering your ingredients to pulling these beauties from the oven, the entire process comes together in about 35 minutes, making it an ideal choice for an impressive last-minute dessert.
- Flexible Recipe: Don’t have fresh cherries? Frozen ones work just as well for the compote. You can also swap the cherries for raspberries or even a spoonful of salted caramel for a different experience. If you enjoy gooey-centred treats, you should also try my Stuffed Cookies Recipe With Gooey Center.
- Great for Special Occasions: This chocolate cherry dessert is ideal when you want to elevate a meal. It works wonderfully for date nights, anniversaries, or as a sophisticated final course for a dinner party with friends.
- Family Tested: My partner, who isn’t usually a big dessert person, adores these. The combination of rich chocolate and fruit is something everyone seems to love.
Ingredients You’ll Need
For the best results, we’re using good quality ingredients, especially the chocolate, as it’s the star of the show. I prefer using Callebaut 70% dark chocolate callets because they melt so evenly, but a good bar of Green & Black’s or Lindt will also work beautifully. Don’t be tempted to use cooking chocolate, as the flavour just isn’t the same.
- For the Cherry Compote:
- 150g fresh or frozen pitted cherries
- 2 tbsp caster sugar
- 1 tbsp water
- For the Lava Cakes:
- 120g good-quality dark chocolate (70% cocoa solids), chopped
- 120g unsalted butter, plus extra for greasing
- 2 large free-range eggs
- 2 large free-range egg yolks
- 60g caster sugar
- 1/2 tsp vanilla extract
- 30g plain flour
- A pinch of salt
- Cocoa powder, for dusting the ramekins
- Icing sugar, to serve (optional)
- Fresh cream or vanilla ice cream, to serve
Marcus’s Tip: Using cocoa powder instead of flour to dust the greased ramekins is a little trick that prevents a white, dusty coating on your finished cakes and adds another subtle layer of chocolate flavour.
How to Make Chocolate Cherry Lava Cakes
The process for these lava cakes is straightforward. The most important part is the baking time, so keep a close eye on them. We want the edges to be firm but the centre to have a distinct wobble. Let’s get started.
- Prepare the Cherry Compote: First, we’ll make our surprise filling. In a small saucepan, combine the pitted cherries, 2 tbsp of caster sugar, and water. Bring to a gentle simmer over a medium heat. Cook for 5-7 minutes, stirring occasionally, until the cherries have softened and the liquid has thickened into a syrupy consistency. Set aside to cool completely.
- Preheat and Prep: Preheat your oven to 200°C (180°C fan). Generously grease four 175ml ramekins with butter. Add a spoonful of cocoa powder to one ramekin, then turn and tap it to coat the inside completely. Tip the excess cocoa powder into the next ramekin and repeat until all are coated. This prevents the cakes from sticking.
- Melt the Chocolate and Butter: Place the chopped dark chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (a bain-marie). Make sure the bottom of the bowl doesn’t touch the water. Stir gently until everything is completely melted and glossy. Remove from the heat and set aside to cool slightly. For a detailed guide on this technique, BBC Good Food has an excellent tutorial.
- Whisk the Eggs and Sugar: In a separate large bowl, using an electric hand mixer or a stand mixer with the whisk attachment, beat the whole eggs, egg yolks, and 60g of caster sugar together. Whisk on a high speed for 3-5 minutes, or until the mixture is pale, thick, and has roughly tripled in volume. When you lift the whisk, it should leave a ribbon-like trail on the surface.
- Combine the Mixtures: Gently pour the slightly cooled chocolate mixture into the egg mixture. Using a spatula, carefully fold them together until just combined, being careful not to knock out all the air you’ve whisked in. Stir in the vanilla extract.
- Fold in the Flour: Sift the plain flour and salt over the chocolate batter. Fold it in gently until no streaks of flour remain. Again, try to be as light-handed as possible to keep the batter airy.
- Assemble the Cakes: Fill each prepared ramekin about halfway with the chocolate batter. Spoon a teaspoon of the cooled cherry compote into the centre of each one. Top with the remaining batter, filling the ramekins until they are about three-quarters full.
- Bake to Perfection: Place the ramekins on a baking tray and bake for 13-15 minutes. This is the crucial part. The edges of the cakes should be set and pulling away from the sides slightly, but the centre should still look soft and have a definite wobble when you gently shake the tray. I find that taking them out at the 13-minute mark is what works best for me to guarantee that molten core.
- Rest and Serve: Carefully remove the baking tray from the oven. Let the lava cakes rest in their ramekins for exactly 1 minute – no longer! Run a thin knife around the edge of each cake. Place a serving plate on top of a ramekin and, using oven gloves, confidently flip it over. Gently lift the ramekin away. Dust with icing sugar and serve immediately with a scoop of vanilla ice cream or a dollop of fresh cream.
Tips From My Kitchen
- Temperature Control is Key: When melting your chocolate and butter, ensure the water in your saucepan is only simmering, not boiling. If the bowl gets too hot, the chocolate can seize or the butter can separate, resulting in a grainy texture.
- The Secret to Easy Release: I used to struggle with getting these cakes out of the ramekins cleanly until I perfected the prep. The combination of a generous greasing of butter followed by a thorough dusting of cocoa powder creates a non-stick barrier that is practically foolproof. Don’t skip this!
- Make-Ahead Method: You can prepare the batter and the cherry compote up to 4 hours in advance. Keep the compote in a sealed container and the batter (covered with cling film) in the fridge. When you’re ready to bake, pour the batter into the prepared ramekins, add the filling, and bake as directed, adding an extra minute to the cooking time.
- Storage: These lava cakes are absolutely best eaten fresh from the oven. If you do have leftovers, you can store them in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave for 20-30 seconds to warm through and re-melt the centre, but be aware the texture won’t be quite as perfect as when they’re fresh.
Equipment You’ll Need
- 4 x 175ml Ramekins
- Electric hand mixer or stand mixer
- Small saucepan
- Heatproof bowl
- Spatula and Whisk
- Baking tray
Delicious Variations to Try
While the chocolate and cherry combination is classic, this recipe is a brilliant base for other flavours. Here are a few ideas to get you started:
- A Pinch of Spice: Add a 1/4 teaspoon of cinnamon or a tiny pinch of chilli powder to the batter along with the flour. The warmth of the cinnamon or the gentle heat of the chilli pairs beautifully with dark chocolate.
- Vegan Option: For a plant-based version, use a good quality dairy-free dark chocolate, a block-style vegan butter substitute, and replace the eggs with two “flax eggs” (2 tbsp ground flaxseed mixed with 6 tbsp water and left to thicken). The texture will be slightly denser but still delicious.
- Alternative Fillings: Instead of the cherry compote, try placing a teaspoon of salted caramel sauce, a dollop of peanut butter, or even a single, high-quality salted caramel truffle in the centre before baking. If you like the idea of rich, gooey centres, my Giant Skillet Cookie Recipe is another one you’ll enjoy.
What to Serve With Your Chocolate Cherry Lava Cakes
These cakes are rich and decadent, so they pair best with something that can cut through or complement that intensity.
- Vanilla Bean Ice Cream: The cold, creamy sweetness of a good quality vanilla ice cream is the ultimate contrast to the warm, molten chocolate cake.
- Crème Fraîche or Thick Yoghurt: A spoonful of tangy crème fraîche provides a lovely sharpness that balances the richness of the chocolate perfectly.
- A Glass of Port: For a truly grown-up pairing, a small glass of Ruby Port is an excellent choice. Its deep berry notes echo the cherry filling and stand up to the strong chocolate flavour.
Frequently Asked Questions
Can I make this ahead of time?
Yes, partially. You can make the batter and the compote up to 4 hours ahead. Store them separately and covered in the refrigerator. Assemble and bake just before you plan to serve them for the best molten results. I wouldn’t recommend baking them ahead of time as they lose their signature lava centre upon reheating.
How do I know for sure when the cakes are done?
This is the most critical part. The visual cue is key. Look for the edges to be set and slightly pulling away from the sides of the ramekin. The very centre, about the size of a 50p coin, should still look slightly wet and jiggle like a jelly when you gently shake the tray. If the entire top looks firm, they are likely overbaked. It’s better to underbake them slightly than to overbake.
How do I store leftovers?
While best eaten immediately, any leftover lava cakes can be kept in their ramekins, covered, in the fridge for up to 2 days. To reheat, microwave for 20-30 seconds. The lava centre won’t be as pronounced, but they will still be a tasty chocolate pudding.
Can I use milk chocolate instead of dark chocolate?
You can, but it will change the final result significantly. Milk chocolate contains more sugar and milk solids, which will make the cakes much sweeter and less structurally sound. The batter will be softer. If you do use it, I recommend reducing the caster sugar in the recipe by about 15g to compensate.
Why didn’t my lava cake have a molten centre?
This almost always comes down to one thing: over-baking. Even an extra 60 seconds in the oven can be the difference between a liquid centre and a fully-cooked sponge. Every oven is different, so it’s a good idea to test one cake on its own the first time you make this recipe to find the perfect timing for your specific appliance.
Chocolate Cherry Lava Cakes
Indulgent individual chocolate cakes with a gooey, molten chocolate and cherry center. This sophisticated dessert is perfect for special occasions and is best served warm from the oven.
Ingredients
Method
- Prepare the Cherry Compote: First, we'll make our surprise filling. In a small saucepan, combine the pitted cherries, 2 tbsp of caster sugar, and water. Bring to a gentle simmer over a medium heat. Cook for 5-7 minutes, stirring occasionally, until the cherries have softened and the liquid has thickened into a syrupy consistency. Set aside to cool completely.
- Preheat and Prep: Preheat your oven to 200°C (180°C fan). Generously grease four 175ml ramekins with butter. Add a spoonful of cocoa powder to one ramekin, then turn and tap it to coat the inside completely. Tip the excess cocoa powder into the next ramekin and repeat until all are coated. This prevents the cakes from sticking.
- Melt the Chocolate and Butter: Place the chopped dark chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (a bain-marie). Make sure the bottom of the bowl doesn't touch the water. Stir gently until everything is completely melted and glossy. Remove from the heat and set aside to cool slightly. For a detailed guide on this technique, BBC Good Food has an excellent tutorial.
- Whisk the Eggs and Sugar: In a separate large bowl, using an electric hand mixer or a stand mixer with the whisk attachment, beat the whole eggs, egg yolks, and 60g of caster sugar together. Whisk on a high speed for 3-5 minutes, or until the mixture is pale, thick, and has roughly tripled in volume. When you lift the whisk, it should leave a ribbon-like trail on the surface.
- Combine the Mixtures: Gently pour the slightly cooled chocolate mixture into the egg mixture. Using a spatula, carefully fold them together until just combined, being careful not to knock out all the air you've whisked in. Stir in the vanilla extract.
- Fold in the Flour: Sift the plain flour and salt over the chocolate batter. Fold it in gently until no streaks of flour remain. Again, try to be as light-handed as possible to keep the batter airy.
- Assemble the Cakes: Fill each prepared ramekin about halfway with the chocolate batter. Spoon a teaspoon of the cooled cherry compote into the centre of each one. Top with the remaining batter, filling the ramekins until they are about three-quarters full.
- Bake to Perfection: Place the ramekins on a baking tray and bake for 13-15 minutes. This is the crucial part. The edges of the cakes should be set and pulling away from the sides slightly, but the centre should still look soft and have a definite wobble when you gently shake the tray. I find that taking them out at the 13-minute mark is what works best for me to guarantee that molten core.
- Rest and Serve: Carefully remove the baking tray from the oven. Let the lava cakes rest in their ramekins for exactly 1 minute – no longer! Run a thin knife around the edge of each cake. Place a serving plate on top of a ramekin and, using oven gloves, confidently flip it over. Gently lift the ramekin away. Dust with icing sugar and serve immediately with a scoop of vanilla ice cream or a dollop of fresh cream.
Notes
Best served immediately while warm to ensure the center is molten. The 1-minute rest is crucial; any longer and the center may cook through.
There you have it – a truly special Chocolate Cherry Lava Cakes recipe that is guaranteed to impress. The moment the molten chocolate and cherry filling spills out is pure theatre. I really hope you give these a try for your next special occasion. Let me know how they turn out for you in the comments below, I always love to hear from you. Happy baking!
– Marcus Bennett
