Chocolate Molten Lava Cakes are one of my very favorite dessert recipes – and they only take a total of 20 minutes from start to eating!
There are few desserts that I love more than those that combine chocolate plus carbs. I love chocolate cake, chocolate chip cookies, and all things chocolate + butter + sugar + salt. It’s a glorious combination that I adore. This Chocolate Molten Lava Cake recipe is one of my very very favorite dessert recipes, and I can’t believe I haven’t shared it with you before.
I started making this recipe in 2012, and I have made it so many times since then that I can’t even count. I haven’t shared it though because 99% of the time I make it late at night when the need for a treat calls after the kids have gone to bed. I have made this recipe lots and lots of times when we have had overnight guests over too. It only makes four little lava cakes and having a hot little cake with some ice cream on top is just the kind of things that turns staying up talking into a treat. This is my go-to company is coming treat because I always have what I need on hand, and they only take me a total of 20 minutes from start to eating. Plus, they are amazingly chocolatey and delicious. I love this recipe.
I thought this would also be perfect for you to have on hand for Valentine’s day! They are so much fun to make and eat, perfect for a holiday or special occasion. Sometimes at night I’ll make these for Thomas and I. I’ll hide the other two cakes in the fridge and reheat them again for the next night. The kids never find out we had dessert without them, and I get a treat two nights in a row.
Tips and Tricks for Chocolate Molten Lava Cakes:
- A 4 cup glass Pyrex measuring cup is the perfect size to make the batter in and then you have a nice little lip to pour from too.
- If you don’t have semi-sweet baking chocolate you can substitute good quality chocolate chips (it’ll be just over ½ cup of chocolate chips). I like the Guittard brand of semi-sweet and extra dark chocolate chips for this recipe.
- You make need to run a thin knife around the edge of the cake (between the cake and the ramekin) before you invert them on a serving plate.
- If you have a hard time getting the cakes out of the ramekins you can always serve them in them. They taste the same 🙂
How do I serve Chocolate Molten Lava Cakes?
You can serve these right in the little dish you baked them in or you can carefully run a butter knife along the outside and turn them onto a plate so that they come out of the dish. If you have a hard time getting the cakes out of the ramekins you can always serve them in them. They taste the same 🙂
What do I serve with Chocolate Molten Lava Cakes?
We like them with vanilla ice cream or freshly whipped cream and a few berries. Both ways are delicious, but I think I like the ice cream option best. There’s something magical about warm desserts and cold ice cream.
Chocolate Molten Lava Cakes
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 1x
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Pin RecipeDescription
Chocolate Molten Lava Cakes are one of my very favorite dessert recipes – and they only take a total of 20 minutes from start to eating!
Ingredients
- 1/2 cup butter
- 4 squares semi-sweet baking chocolate (4 ounces)
- 1 cup powdered sugar
- 2 whole eggs
- 2 egg yolks
- 6 Tablespoons all-purpose flour or gluten-free baking blend
Instructions
- Preheat the oven to 425 degrees. Grease 4 six-ounce ramekins with butter and set aside.
- In a microwave-safe bowl add the butter and chocolate. Microwave on high until the butter melts and the chocolate starts to soften, about 1 minute.
- Mix the chocolate and butter together until no lumps remain. If you need to microwave it a bit longer you can.
- Add powdered sugar and stir to combine.
- Add the eggs and egg yolks and stir to combine.
- Add the flour and stir to make a thick batter.
- Place the batter in the prepared ramekins. Place the ramekins on a baking sheet to easily move them in and out of the oven.
- Place the baking sheet and ramekins in the oven. Bake for 12-13 minutes until the edges are set and the center is soft (but it won’t be glossy or super jiggly).
- Let the cakes rest for 2 minutes and then invert them onto a serving plate.
- Serve right away with freshly whipped cream and berries or vanilla ice cream.
Notes
- A 4 cup glass Pyrex measuring cup is the perfect size to make the batter in and then you have a nice little lip to pour from too.
- If you don’t have semi-sweet baking chocolate you can substitute good quality chocolate chips (it’ll be just over ½ cup of chocolate chips). I like the Guittard brand of semi-sweet and extra dark chocolate chips for this recipe.
- You make need to run a thin knife around the edge of the cake (between the cake and the ramekin) before you invert them on a serving plate.
- If you have a hard time getting the cakes out of the ramekins you can always serve them in them. They taste the same 🙂
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Lava Cake
- Calories: 487
- Sugar: 32.1g
- Sodium: 75.1mg
- Fat: 31.5g
- Carbohydrates: 43.5g
- Protein: 8.4g
- Cholesterol: 247.4mg
Keywords: Dessert, Chocolate, Lava Cakes, Valentine's Day
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Here’s a list of some of my all time favorite chocolate desserts in case you need some more ideas for your Valentine:
- Triple Chocolate Brownies
- Lunch Lady Brownies
- Red Velvet Cheesecake Brownie Bars
- Cheesecake Brownie Bars
- Homemade Chocolate Peanut Butter Ice Cream
Brookies - Dark Chocolate Valentine’s Cookies
- The Ultimate Chocolate Peanut Butter Brownie Sundae
Now that’s a good looking list! Enjoy some sweets, from my kitchen to yours.
About Melissa
I have a lot going on, and I’d much rather spend my time enjoying my messes than fretting about what I’m going to make for dinner. Over the past few years, I’ve nailed down a few strategies that helped me keep my kitchen running like a well-oiled machine, so I started Bless This Mess to help other mess-loving parents solve the nightly dinner delimma—no stress, no drama, just really great food your whole family will love. Read more...
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SO good and SO easy! I tried it for the first time yesterday, my husband and neighbors loved it! I baked it for 12 minutes and it was a slightly too runny inside for my liking, so I will trying baking for 13-14 minutes next time. We ate it as it this time, and will definitely add vanilla ice cream next time for the hot and cold mix!
★★★★★
They’re a super fun treat to keep in your back pocket for friends! Have fun playing with them.
If you don’t have powdered sugar can you use regular sugar?
You know, I haven’t tried it. If you do, will you let us know? And fun fact, did you know you can blend up granulated sugar in a blender and make powdered sugar!
I made this tonight for my son’s birthday and got rave reviews. My son said it was exactly what he wanted and gave me a big hug. I buttered and coated the ramekins with cocoa before filling them. The best way to get the lava cake out of the ramekin is to first use a sharp knife to go lightly around the edge then put the dessert plate over top and flip it over. Carefully lift off the ramekin and you’re done. My lava cakes started to leak out of one side which made it look so scrumptious. Thanks for the recipe.
★★★★★
Ohhh thank you for the tips! The cocoa dusting is a fabulous idea!
can you use cupcake holders as a ramekin?
Hmmm, I think that might work great actually.
How do you reheat these? I’d like to make them ahead for a larger dinner party.
They don’t reheat very well since the point at where they are cooked is kind of the perfect middle, I would just premake the batter, stick them in the cups you’ll cook them in, store in the fridge for up to a day, then pull them out an hour before baking and bake to when you are ready for them so they’re hot out of the oven. I’m just not sure reheating would work very well.
These were DELICIOUS!!! Thank you for sharimg!!
★★★★★
Made these tonight! They were a good treat for Sunday supper.
I’m so glad you like them!
So what would you do if you don’t have ramekins?
Do you have any small glass bowls like ice cream bowls?? That would work too. As long as it is oven safe.
Melissa, you have my mouth watering…This recipe really does look simple enough to try. And if it flops, it’s still chocolate, right? 🙂
Exactly. Cook it too long and it’s cake, cook it too little and it’s warm chocolate sauce for your ice cream. My husband actually doesn’t love the molten middle so I’ll leave his in an extra two minutes and it’s warm chocolate cake.