Chili’s Molten Chocolate Lava Cake is the ultimate restaurant dessert – a warm chocolate cake with a gooey center, crowned with ice cream and a crackly chocolate shell. This copycat recipe brings that show-stopping treat to your kitchen, and the molten middle is easier to nail than you think.

Why You’ll Love This Recipe

Warm cake with a gooey molten center
That signature ice cream and chocolate shell finish
Restaurant-worthy dessert in under 30 minutes
Make-ahead friendly for entertaining

Copycat Chili's Molten Lava Cake

A copycat of Chili's Molten Chocolate Lava Cake - a warm, rich chocolate cake with a gooey center, served with ice cream and a hard chocolate shell topping.

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Prep Time 15

Cook Time 14

Total Time 29

Servings: 4 servings

Calories: 480

Ingredients Equipment Method Notes

Ingredients

Cakes

1/2 cup semisweet chocolate chips
1/2 cup butter
1 cup powdered sugar
2 large eggs
2 large egg yolks
6 tablespoons all-purpose flour
1 teaspoon vanilla extract

To Serve

vanilla ice cream
1/4 cup chocolate magic shell or melted chocolate

Equipment

Ramekins
Microwave-safe bowl
whisk

Method

Preheat the oven to 425F and grease four ramekins.
Microwave the chocolate chips and butter in 30-second bursts, stirring, until smooth.
Whisk in the powdered sugar, then the eggs and yolks, vanilla, and finally the flour until just combined.
Divide among the ramekins and bake 13-14 minutes, until the edges are set but the centers still jiggle.
Cool 1 minute, invert onto plates, and top with vanilla ice cream and a drizzle of chocolate shell. Serve warm.

Notes

The molten center comes from underbaking slightly - pull the cakes when the edges are set but the middle still jiggles. Bake just before serving for the best ooze.

Tips for the Best Chili’s Lava Cake

Underbake slightly – the centers should still jiggle when you pull them
Grease the ramekins well so the cakes release cleanly
Bake just before serving for the gooiest center
Use good-quality chocolate for the richest flavor

Storage & Reheating

You can fill the ramekins and refrigerate up to a day ahead, then bake just before serving (add a minute since they start cold). Baked cakes are best enjoyed warm and fresh.

Variations to Try

Add a square of chocolate in the center for an extra molten core
Use a chocolate magic shell for the authentic crackly topping
Dust with powdered sugar and fresh raspberries

Frequently Asked Questions

How do I get the molten center?

Underbake the cakes slightly – the edges should be set but the middle still jiggly. Overbaking turns the center into regular cake.

Can I make lava cakes ahead?

Yes. Fill the ramekins and refrigerate up to a day, then bake just before serving, adding about a minute to the time.

What chocolate is best?

A good semisweet chocolate gives the richest, most balanced flavor for that classic lava cake taste.

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Why You’ll Love This Recipe