Molten Chocolate Lava Cakes are easily one of the most impressive and decadent treats I know how to make. They require just 7 ingredients and 20 minutes from start to finish- and the recipe is perfectly portioned for two people. This is the perfect Valentine’s Day dessert!
This recipe was originally published in February of 2019, but I just updated it with new photos. The recipe has also been doubled to yield larger cakes and there are more notes about yield in the post!
Can’t you just imagine taking that first bite, and seeing that river of chocolate spill out? Perhaps mingling in a pool of slightly-melted ice cream? You MUST. We have been loving salted caramel ice cream with these, but vanilla bean or raspberry ice cream are delicious too! Let’s learn how to make these – it couldn’t be easier!
What ingredients are in a Chocolate Lava Cake?
These cakes really don’t require any specialty or hard-to-find ingredients. You’ll need:
- Bittersweet Chocolate (This can be found in the baking aisle, near the other chocolate in most grocery stores.)
- Semisweet Chocolate
- Egg Yolks
- Vanilla Extract
- Powdered Sugar
- A pinch of espresso powder (optional)
How to Make Molten Chocolate Lava Cakes
First, melt chocolate and butter together in a medium bowl bowl. In a small bowl, whisk together the eggs and egg yolks, along with a splash of vanilla. In another small bowl, whisk together the dry ingredients.
Add the egg mixture and the dry ingredients into the bowl with the butter and chocolate, and gently fold everything together with a spatula. It will be a bit lumpy, so switch to a whisk to gently whisk until the batter smooths out. It will be slightly thick – sort of like a brownie batter.
How to prepare your ramekins:
Butter each of your ramekins well and dust them with cocoa powder – this ensures that the cakes will come out easily once they’re finished baking!
Alternate baking dishes:
You can also use a regular muffin or cupcake pan – no need to run out and buy ramekins if you don’t already own them. Prepare them in the same way, with butter and cocoa.
Bake your Molten Chocolate Lava Cakes:
Divide the batter evenly between the ramekins. This recipe makes two generously sized lava cakes, or 6 smaller ones in a muffin tin.
The bake time is very important here – we want to ensure that the centers come out perfectly molten. The edges will look set and cakey, but the centers should look just shy of fully baked, with a bit of a glisten or shine to them. Once the cakes are baked, let them rest for 1 minute before inverting onto plates.
Can I double the recipe?
Yes! If you want to make more than two, you can absolutely double this recipe, and bake the cakes in 4 ramekins instead of two. You can also bake these in a standard size muffin tin – no need to run out and buy ramekins if you don’t already have any on hand. This will make 6 smaller cakes in a muffin pan.
If you want two cakes, but want them to be smaller, you can cut the recipe in half and still bake it in two ramekins, for the same amount of time.
Happy Valentine’s Day! Whether you’re celebrating with a significant other, friends, or family, I hope you treat yourself in some way! I, of course, recommend these cakes.
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag @bluebowlrecipes with your photo – I’d love to see what you make! And, be sure to leave a comment + rating below if you make this recipe.
Molten Chocolate Lava Cakes for Two
- 1/2 cup salted butter
- 2 ounces bittersweet baking chocolate See note
- 4 ounces semi sweet baking chocolate See note
- 2 large eggs
- 2 egg yolks
- 1 and 1/2 tsp vanilla extract
- 2/3 cup powdered sugar
- 1/4 cup + 2 tbsp all-purpose flour
- pinch of salt
- pinch of espresso powder optional
- extra butter + cocoa powder, to grease ramekins
- Optional Toppings: ice cream, berries, whipped cream, dusting of cocoa powder
- Prep: Grease two small ramekins (see note for alternative) well with butter, and dust with cocoa powder until completely coated on the inside, tapping out the excess. This is SO important - it ensures the cakes will come out once they're baked. Preheat your oven to 425° F.
- Make the cake batter: Break apart both types of chocolate a bit and add to a medium microwave-safe bowl with the butter. Melt in 30 second intervals, stirring between each, until completely smooth. Set aside. In a small bowl, whisk together the eggs and vanilla. In another small bowl, whisk together the powdered sugar, flour, salt, and espresso powder. Add the egg mixture and the dry ingredient mixture to the bowl with the chocolate and gently fold everything together. The batter will be a bit lumpy - switch to a whisk and gently whisk until the batter is smooth. It will be thick, sort of like a brownie batter.
- Bake: Divide the batter between the two prepared ramekins or 6 muffin tin cavities. Bake for 11 minutes for the ramekins, and start with 8 for the muffin tin - the sides of the cake will appear set and the center will look a bit under done, with a glisten or wet appearance to it (see photos above). This is exactly when to take them out! Let the cakes cool for 1 minute before removing them from the ramekins. While they cool, grab a damp kitchen washcloth - you'll need the grip to help you hold on to the hot ramekins. Get out your plates and toppings.
- Release the Cakes from the Ramekins: Set a plate upside down over the top of the cake. Using an oven mitt, flip the whole thing over on the counter. Use the damp cloth to grab the ramekin and gently lift it straight up off the cake. And that's how to invert a cake out of the ramekin!
- Serve: Enjoy these immediately with your desired toppings - we love vanilla bean ice cream, fresh raspberries, and a dusting of cocoa powder.
- Store: These are best eaten hot out of the oven, but if you need to store any for later, just wrap up leftovers on a plate with foil, and refrigerate for 2-3 days. Reheat in the microwave in 15 second intervals. We've tried this a few times, and they really do hold up surprisingly well (but they're still at their absolute best fresh from the oven).
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