Molten Chocolate Lava Cakes are an impressive and decadent treat you can make at home. They require just 7 ingredients and 20 minutes from start to finish! The recipe is perfectly portioned for two people, making it the perfect dessert for Valentine’s Day.
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 and baking dish options in the post!
Can’t you just imagine taking that first bite of decadant chocolate cake, and seeing that river of chocolate spill out? Perhaps mingling with a scoop of vanilla ice cream? Swoon! Let’s learn how to make these – it couldn’t be easier!
Why you’ll love this recipe:
- Molten Chocolate Centers – These molten lava cakes have molten chocolate centers that gush out when you dig into them. Prepare to swoon, chocolate lovers!
- Rich Chocolate Cake – These cakes are rich, but perfectly balanced in sweetness.
- Perfectly Portioned for Two – This recipe makes two molten cakes – perfect for Valentine’s Day! (There are notes about changing the yield in the FAQs at the bottom of the post.)
Ingredient Overview
- Bittersweet Chocolate – This can be found in the baking aisle, near the other chocolate in most grocery stores. Use baking chocolate bars, not chocolate chips.
- Semi-sweet Chocolate – Combining semi sweet and bitter sweet chocolates keep these cakes nice and rich, without being too sweet. Use baking chocolate bars, not chocolate chips.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Eggs & Egg Yolks – Use large eggs for best results.
- Vanilla Extract – Use real vanilla extract for the best flavor.
- All-purpose flour – Flour provides structure, but we’re using very little compared to the other ingredients to help give that molten texture on the inside.
Ingredient Substitutions:
- Dairy-free – Use your favorite dairy-free butter sticks and dairy-free chocolate to make this recipe dairy-free.
- Gluten-free – I have not tested a gluten-free version of this recipe but theoretically a 1:1 gluten-free all-purpose flour could work.
How to Make this Recipe Step-by-Step:
Step 1: Mix up the Lava Cake Batter. Melt chocolate and butter together in a medium 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.
Step 2: Mix up the Lava Cake Batter. Add the egg mixture and the dry ingredients to the bowl with the chocolate mixture and gently fold everything together with a rubber 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.
Step 3: Prepare your Ramekins and Bake your Cakes. 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! Place ramekins on a baking sheet if desired. Bake as directed in the recipe card below.
Expert Tip: 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 of the top of the cakes should look just shy of fully baked, with a bit of a glisten or shine. Once the cakes are baked, let them rest for just 1 minute before inverting onto plates.
Let the cakes rest in the dish for 1 minute, then invert them onto plates and serve immediately, with ice cream and fresh fruit! This is the most decadent dessert – promise me you’ll make it for Valentine’s Day – and for all other occasions in which you need a chocolate dessert, heh.
Expert Success Tips:
- Don’t over bake – Follow the doneness indicators given in the recipe card for best results. If you over bake, these lava cakes won’t have that rich molten chocolate center.
FAQs:
- What can I use if I don’t have any ramekins? You can use a regular muffin or cupcake pan. Prepare them in the same way, with butter and cocoa. You’ll get 3 smaller cakes if you use a standard size muffin pan. See additional notes about baking in these options in the recipe card below.
- Can I double this recipe? Yes, double it to get 4 lava cakes, or 6 smaller cakes in a muffin pan.
- Can I halve this recipe? Yes! You can halve it to make one larger cake, 3 cakes in a muffin tin, or you can halve it and divide the batter between two ramekins for smaller portions.
Recipe Variations:
- Ice Cream – Top this with flavored ice cream for a fun twist! I recommend salted caramel, raspberry, or mint chip.
- Caramel Sauce – Serve with a drizzle of my salted caramel sauce recipe for an extra fancy touch!
- Ramequin Alternatives – See FAQs above for variations on yield and baking vessel. –
Serving + Storing this Recipe:
Enjoy these lava cakes while they’re fresh from the oven. If you have leftovers, refrigerate in an airtight container and reheat gently in the microwave. They’re actually pretty good this way, but I still recommend enjoying them fresh from the oven!
Special Tools:
More Valentine’s Day Recipes to Love:
- Fudgy Red Velvet Oreo Brownies
- Chocolate Cherry Pie Cookies
- 5-Ingredient Brownies
- White Chocolate Raspberry Cheesecake Cookies
- Jumbo Bakery-Style Chocolate Chip Cookies
- White Forest Cake
More Chocolate Desserts to Love:
- Mini Chocolate Cake
- Black Forest Chocolate Truffles
- Fudgy Triple Chocolate Skillet Brownie
- Nutella Filled Cupcakes with Nutella Buttercream
- Brown Butter Chocolate Chip Cookie Bars
- No Bake Black Forest Pie
- No Bake Nutella Tart
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! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
Molten Chocolate Lava Cakes for Two
Ingredients
- 1/2 cup salted butter
- 2 ounces bittersweet baking chocolate See note
- 4 ounces semi-sweet baking chocolate See note
- 2 large eggs
- 2 large egg yolks
- 1 and 1/2 tsp vanilla extract
- 2/3 cup powdered sugar
- 1/4 cup + 2 tbsp all-purpose flour, spooned & leveled
- 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
Instructions
- Prep: Grease two small ramekins (see note for alternative) well with butter, and dust with cocoa powder until completely coated, tapping out the excess. This is essential – it prevents the cakes from sticking. Preheat your oven to 425° F.
- Make the cake batter: Break up the two 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 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 batter between the two prepared ramekins or 6 muffin tin cavities. Bake for 11 minutes for the ramekins, and start with 7-8 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 it for grip on the hot ramekins. Get out your plates and toppings.
- Serve: Set a plate upside down over the top of the cake. Using an oven mitt, flip the whole thing over. Use the damp cloth to grab the ramekin and gently lift it straight up off the cake. Enjoy immediately with desired toppings – we love vanilla bean ice cream, fresh raspberries, and a dusting of powdered sugar.
- Store: These are best eaten hot out of the oven, but if you need to store any for later, just wrap up leftovers in plastic wrap or an airtight container, 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).
Notes
Lynne Bowen says
Absolutely delicious! A big hit with my husband for Valentines Day dessert. Directions were easy to follow and I had perfect results. I was intimidated at first because I’d never made them before so I was very excited when they turned out! Try them you won’t be disappointed!
Stephanie Simmons says
Thanks for your kind comment, Lynne! Glad to hear these were a hit.
Natalie K. says
Delicious! Made a little more batter than needed for my two ramekins. So decadent, so easy to make, and a perfect romantic dessert for an at-home date night.
Stephanie Simmons says
Glad you enjoyed this recipe, Natalie!
Kelly Anthony says
I’ve never made a lava cake but if it only takes 7 ingredients and 20 minutes I’m not sure why I waited so long to try this dessert before. I can’t wait to make this for me and my hubby.
Bri Adams says
Made these for the family for Valentine’s Day (doubled the recipe) and they were a hit! Thank you so much. It’s such an easy one that really looks impressive.
Stephanie Simmons says
Bri, I’m so glad to hear that! I totally agree – the best desserts are ones that look fancy but are secretly super simple 🙂
Maman de sara says
Who doesn’t like molten lava cake! It’s one of my favorite desserts. Yours looks fantastic!
Cheese Curd In Paradise says
One of my favorite desserts! I love that beautiful whipped cream and fresh berries on top! It looks incredible!
Jacqueline Debono says
I am totally in love with your chocolate lava cakes! They look fabulous and I can’t wait to try them! Great mouth-watering photos too!
Mimi says
These lava cakes are such a great find! They look so nice and I would imagine taste like it is nobody’s business! Super excited to try them for my next special occasion – I am sure they will make the whole evening special.
April says
Definitely one of the best treats you can make! And it is a wonderful way to celebrate a special day because it is delicious, romantic and sooo goood! Saving these lava cakes for the near future 🙂
Byron Thomas says
I’ve never tried my hand at these type of molten or lava cakes. Your recipe has convinced me to give it a go. I know baking is an exact science though, so I have a question: I need to make 4 of these rather than just two. Can I just simple double the recipe or will I need to make any other adjustments? Thanks!
Stephanie Simmons says
Hi Byron! Sorry for my late response – I’m confident that doubling the recipe would work just fine here without other adjustments. I had another reader try it and she said it worked well!
Denea says
Original recipe was amazing and somehow the updated recipe is even better! Highly recommend adding the espresso powder!
Stephanie Simmons says
So glad to hear that, Denea! Thanks for taking the time to leave a review. 🙂
Eileen Kelly says
What a delicious dessert! The presentation is also perfect! What a great treat for the hubs and I! We try to do a dinner together and have a nice dessert too! he is going to flip for these molten lava cakes.
Amanda says
Love this recipe! It’s so great for Valentine’s Day or just a quiet night in. Thanks so much for sharing!
Gloria says
This dessert always looks so fancy and elegant. The perfect way to end a meal. Awesome for a date night dinner, and for entertaining too.
Lathiya says
I’m a big lover of molten lava cakes..and yours looks to die for…ooey gooey warm molten cakes perfect to enjoy cold weather
Stine Mari says
I love love LOVE lava cakes! And this looks fabulous, loving all the photos and step by step. Perfect Valentine’s Day treat!
Danielle Wolter says
this seriously might be all i need in life. these look incredible. i just love molten cakes!
Kate werth says
I need this in my life right now! I cant imagine bakers chocolate to be as good but I trust ya!
Rola says
That looks really yummy, I bet it taste so too
Karen Lanzetta says
What a perfect timing for Valentine’s day. I have been wanting to try to make these, but it always seemed too hard. This recipe will motivate me to actually DO it!
Thank you!
Karen | https://OurCarpeDiem.com