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Chocolate Lava Cheesecake

A luxurious dessert that layers fudgy chocolate batter around a creamy cheesecake filling, resulting in a molten center—perfect for special occasions.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Chocolate Batter
  • 200 g dark chocolate, chopped Use good-quality dark chocolate, 60-70% cacao.
  • 1/2 cup unsalted butter Melt with chocolate.
  • 3/4 cup granulated sugar
  • 3 large eggs Room temperature for better emulsion.
  • 1 teaspoon vanilla extract Add to the batter.
  • 1/2 cup all-purpose flour Do not overmix.
  • 1/4 teaspoon salt
Cheesecake Filling
  • 200 g cream cheese, softened Room temperature for smooth mixing.
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup heavy cream, whipped to soft peaks Folds in gently.
  • 1/2 cup chocolate chunks
Ganache
  • 1/2 cup heavy cream Heat until steaming, not boiling.
  • 3/4 cup semi-sweet chocolate chips Stir into heated cream.
For Serving
  • Powdered sugar or sea salt For dusting.
  • Fresh raspberries or crème fraîche Optional accompaniments.

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F). Grease 4–6 small bundt molds or ramekins and set them on a baking tray.
  2. Melt the dark chocolate and butter together in a heatproof bowl over barely simmering water, stirring until smooth. Allow to cool slightly.
  3. Whisk the granulated sugar and eggs until light and fluffy, then stir in the vanilla extract.
  4. Fold the cooled chocolate-butter mixture into the egg-sugar mixture until combined.
  5. Gently fold in the all-purpose flour and salt until just combined.
  6. In another bowl, beat the cream cheese with the powdered sugar and vanilla until smooth. Fold in the whipped cream and chocolate chunks.
  7. Spoon enough chocolate batter into each mold to fill halfway, add cheesecake filling, and top with remaining batter.
Baking
  1. Bake for 12–15 minutes until edges are set but centers remain soft and wobbly.
Serving
  1. Let the cakes rest in molds for 5 minutes, then invert onto plates and pour warm ganache over the top.
  2. Serve immediately, with a dusting of powdered sugar or fresh raspberries.

Notes

These are best eaten the day they are made. You can refrigerate cooled cakes for up to 24 hours, but the texture may change upon reheating.