Chocolate Molten Lava Cake- Rich and fudgy chocolate lava cakes come as well as 6 simple ingredients. Ready in only 25 minutes, this easy dessert recipe always impresses. If there isn’t ramekins, follow my instructions for using a muffin pan instead.
Today, we’re making straight up chocolate lava cakes– though my peanut butter chocolate lava cakes are truly magical as well. I’ve gotten many requests for a plain chocolate version and I made a decision to finally make them because (1) chocolate molten lava and (2) chocolate molten lava. I really like these chocolate lava cakes are single serving just like my chocolate cupcakes— and that they’re a lot more rich and chocolatey than my chocolate cake recipe. If you enjoy this recipe but are looking for a gluten free option, try my flourless chocolate cake.
The secret for making chocolate lava cakes is… there’s no secret at all! You will be delightfully surprised at how easy these actually are to make.
Chocolate Lava Cakes Are Easier Than You Think
I appreciate that making these lava cakes doesn’t involve anything complicated and if there isn’t the small ramekins I use– you can use a muffin pan. I’ll explain to you how to utilize both.
I worked at Chili’s throughout college– I am aware a good molten lava cake when I see one. While the molten cakes came to the restaurant frozen, an instant zap in the microwave made that chocolate completely ooze out with the very first bite. Molten cakes are obviously a crowd favorite, but trust in me when I say this: they’re infinitely better freshly made at home. Plus, they’re easy and here’s proof:
- no mixer required
- only 6 ingredients
- bake time is very quick
- no waiting to allow them to cool
Overview: How to Make Chocolate Lava Cakes
- Prepare 4 ramekins. Grease each ramekin with a little non-stick spray and a dusting of cocoa powder before filling with batter. This preparation helps the baked lava cake release seamlessly from the ramekin onto the plate for serving.
- Make the chocolate cake batter.
- Spoon the batter evenly into each ramekin.
- Bake. The high oven temperature cooks the not in the mini cakes but leaves the center slightly gooey. The tops may look slightly soft.
- Invert the ramekins. Carefully flip the freshly baked lava cakes ugly onto plates.
- Add toppings & enjoy!
Chocolate Molten Lava Cake
Rich and fudgy chocolate lava cakes come together with 6 simple ingredients. Ready in just 25 minutes, this easy dessert recipe always impresses. If you don’t have ramekins, follow my instructions for using a muffin pan instead.
- Prep Time: 10 minutes
- Cook Time: 15 Minutes
- Total Time: 25 minutes
- Yield: 4-6 1x
- Category: Dessert
- Cuisine: American
- 6 ounces (170g) high quality semi-sweet chocolate*
- 1/2 cup (115g; 1 stick) unsalted butter
- 1/4 cup (31g) all-purpose flour (spoon & leveled)
- 1/2 cup (60g) confectioners’ sugar
- 1/8 teaspoon salt
- 2 large eggs
- 2 large egg yolks*
- optional for topping: ice cream, raspberries, and/or chocolate syrup
- Spray four 6 ounce ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 7. *Or spray half of a 12-count muffin pan and dust with cocoa powder. If baking in a muffin pan, the recipe will yield 6 cakes.
- Preheat oven to 425°F (218°C).
- Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
- Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
- Spoon chocolate batter evenly into each prepared ramekin or muffin cup.
- Place ramekins onto a baking sheet and bake for 12-14 minutes until the sides appear solid and firm– the tops will still look soft. *If baking in a muffin pan, the cakes only take about 8-10 minutes.
- Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. *If you used a muffin pan, use a spoon to release the cakes from the pan and place each upside down on plates.
- Add toppings. Serve immediately.
- Make Ahead & Freezing Instructions: You can prepare the batter through step 4. Cover tightly and refrigerate for up to 2 days. Allow to come to room temperature before continuing with step 5. You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.
- Special Tools: Glass Mixing Bowls, Rainbow Whisk, Muffin Pan, Ramekins, and Baker’s Chocolate
- Chocolate: Make sure to use high quality chocolate, not chocolate chips. You won’t have much “lava” with chocolate chips! I suggest high quality chocolate baking bars sold in the baking aisle such as Baker’s, Ghirardelli, Nestle, or Lindt. They’re all typically sold in 4 ounce bars, so you will need 1 and 1/2 bars total.
- Eggs: For this recipe, you need 2 whole eggs plus an addition 2 egg yolks. (Use the 2 extra egg whites in an omelet or in any of my recipes with egg whites.) After 10-14 minutes in an oven this hot, the eggs should be cooked to 160°F which is considered safe to eat. If you’re concerned, you can take the temperature to be sure!