Why did my lava cake fail?

Most lava cake issues come from overcooking or under-mixing. If your center isn't gooey or the texture feels rubbery, it likely stayed in the oven or microwave too long. Stick to the suggested times and check for a soft, jiggly center.

What can you use instead of ramekins for lava cake?

If you don’t have a ramekin, use any small oven-safe dish or a microwave-safe mug. Just make sure it’s deep enough to hold the batter and allow the cake to rise.

Can you make lava cakes ahead of time and reheat?

Yes, but the lava center is best fresh. If you need to prep ahead, make the batter and store it in the fridge. When ready, cook just before serving. Reheating a finished cake will firm up the center.

How long to leave lava cake in the oven?

Bake for 12 to 14 minutes at 375°F. Keep an eye on it during the last few minutes. The edges should look set, but the center should still wobble when gently shaken

Easy Cottage Cheese Lava Cake Recipe

Description

A rich, protein-packed lava cake made with cottage cheese, cocoa, and chocolate chips. It’s easy to make in the microwave or oven, and perfect for a high-protein treat.

Ingredients

Scale

For the Base

1/2 cup cottage cheese (full-fat gives the best texture)

2 tablespoons cocoa powder (unsweetened for a deeper flavor)

2 tablespoons chocolate protein powder (chocolate milkshake flavor works great)

1 large egg (room temperature for better mixing)

For the Molten Center

1 tablespoon semi-sweet chocolate chips (you can use dark or sugar-free if preferred)

Optional Toppings

Greek yogurt

Whipped cream

Vanilla protein ice cream

Fresh berries

A pinch of sea salt

Equipment Needed

Microwave-safe mug or bowl

Oven-safe ramekin if using the oven method

Spoon or small whisk for mixing

Blender or food processor if you prefer a smoother texture

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Instructions

1. Add the cottage cheese, cocoa powder, protein powder, and egg to a microwave-safe mug or bowl.

2. Stir the mixture until fully combined. For a smoother batter, blend in a food processor or blender before transferring it to your mug.

3. Gently fold in the chocolate chips. Try to keep them near the center for the best molten effect.

4. Microwave on high for 90 seconds. The top should look set but slightly jiggly in the center.

5. Let it sit for about one minute. This allows the center to settle without overcooking.

6. Grab a spoon and dig in while it’s warm. The gooey chocolate center should be soft and flowing.

7. Preheat your oven to 375°F. Grease a small oven-safe ramekin.

8. In a bowl, mix the cottage cheese, cocoa powder, protein powder, and egg until well combined. Blend if you want a silkier texture.

9. Stir in the chocolate chips, then pour the mixture into your prepared ramekin.

10. Bake for 12 to 14 minutes. The top should rise slightly and the center should still be soft.

11. Let it cool for one to two minutes, then enjoy it fresh out of the ramekin or flip it onto a plate for a true lava cake presentation.

Notes

For a lower-calorie version, use low-fat cottage cheese and sugar-free chocolate chips.

To make this recipe dairy-free, sub in a plant-based cottage cheese and dairy-free chocolate.

Adjust the cook time slightly depending on your microwave wattage or ramekin size.

Prep Time: 5 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Microwave, Oven
Cuisine: American

Nutrition

Serving Size: 1 cake
Calories: 220
Sugar: 6g
Sodium: 220mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 20g
Cholesterol: 70mg