Chocolate Molten Lava Cake

This easy Chocolate Molten Lava Cake is a delectable dessert that is sure to impress! Serve it with a scoop of ice cream, chocolate drizzle and some fresh berries.

one lava cake sitting on a white plate with a sliced strawberry on top

If you love warm, gooey, chocolate desserts then you’re going to love these chocolate lava cakes. They are subtly sweet and made with basic ingredients. Prep them in 15 minutes, bake and enjoy a warm and gooey chocolate dessert.

This recipe was created as part of the Cookies For Kids’ Cancer Valentine’s Day event. Scroll down to read more details on the event below and learn how you can make a difference in the fight against pediatric cancer.

Ingredients You Need

ingredients for molten lava cake

A few notes on the ingredients:

  • Chocolate: You can use semisweet or bittersweet chocolate. If you prefer them to be sweeter, then use semisweet chocolate. Otherwise, use bittersweet chocolate. Chocolate baking bars that are chopped into small pieces work best.
  • Cocoa Powder: Either natural or dutch processed cocoa powder work. Hershey’s Special Dark Cocoa powder is a great choice.
ingredients to make lava cakes

Expert Tips

  1. To melt the chocolate and butter, use a double boiler or a glass or metal bowl set over a saucepan filled with one cup of water.
  2. Cool the chocolate slightly before adding to the egg mixture. This ensures it mixes together smoothly.
  3. Bake until the sides are firm but the centers are soft. They are usually perfect after baking in the oven for 10 or 11 minutes at 425 degrees F. If you bake longer, then the center will bake more and you won’t have the gooey center.
  4. Use 8 ounce ramekins. If you use smaller ramekins, the mixture may overflow.
lava cakes before and after the oven

FAQs

Is molten lava cake undercooked?

You don’t need to worry about the insides being undercooked. Baking them at 425 degrees F will ensure the center batter is cooked to at least 160 degrees.

What can I use instead of ramekins for lava cake?

You can use a muffin pan. Make sure to grease the muffin cups to prevent them from sticking. If using a muffin tin, divide the batter between 6 cups instead of 4 ramekins.

How long can I keep molten lava cake?

Molten lava cakes taste best when eaten immediately. However, if you have leftovers, wrap them in plastic wrap and store in the refrigerator for up to 3 days.

Can you reheat a lava cake?

While lava cakes taste best when baked fresh, you can reheat them in the microwave. Cover the cakes with a damp paper towel and microwave until warm and the center is soft.

Why does lava cake have a gooey center?

The batter bakes like a soufflé so the edges with firm up while the center is soft. This helps create the perfect gooey dessert.

two molten lava cakes sitting on plates with scoop of vanilla ice cream and chocolate drizzle

Cookies for Kids’ Cancer Valentine’s Day Event

Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.

And with the ongoing pandemic, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research.

Help us make a difference by donating to Cookies for Kids’s Cancer!

Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine and Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000. That means when we raise $1, it turns into $4!

a bite taken out of a chocolate molten lava cake

These little lava cakes are great to enjoy as a single serving or share with someone. Try them and let us know what you think!

Other Chocolate Dessert Recipes

a bite taken out of a chocolate molten lava cake

Chocolate Molten Lava Cake

Yield: 4 cakes
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
These easy lava cakes are made with a few basic ingredients to create a delectable chocolate dessert.
5 from 3 votes

Ingredients 

  • 1/2 cup unsalted butter
  • 4 ounces semisweet chocolate, chopped
  • 2 whole eggs
  • 2 egg yolks
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cocoa powder, (extra dark or regular)
  • Kosher salt
  • Vanilla ice cream, chocolate sauce and fresh berries, for serving

Instructions

  • Preheat oven to 425 degrees F. Spray four ramekins with baking spray and place on a baking sheet.
  • Pour 1 cup of water into a small saucepan and place over medium heat. Set a small glass or metal bowl over the top and add butter and chopped chocolate. Stir occasionally as the mixture melts over the heat until well combined. Remove from heat and allow to cool slightly.
  • Meanwhile, in a separate bowl, use a handmixer or whisk to combine eggs, egg yolks and sugar until foamy and pale yellow. Add the cooled chocolate mixture and vanilla, whisking until well combined. Stir in the flour, cocoa powder and salt until a batter is formed. Divide the mixture evenly among the ramekins.
  • Bake until the sides are firm but the centers are soft, about 10 minutes. Cool for 1 minute before inverting on individual plates while warm. Serve with vanilla ice cream, chocolate sauce and fresh berries.

Notes

INGREDIENT NOTES:
  • Chocolate: You can use semisweet or bittersweet chocolate. If you prefer them to be sweeter, then use semisweet chocolate. Otherwise, use bittersweet chocolate. Chocolate baking bars that are chopped into small pieces work best.
  • Cocoa Powder: Either natural or dutch processed cocoa powder work. Hershey’s Special Dark Cocoa powder is a great choice.
STORAGE:
Cover leftovers with plastic wrap and store in the fridge for up to 3 days. To reheat, cover the cakes with a damp paper towel and microwave until warm and the center is soft. 

Nutrition

Calories: 526kcal, Carbohydrates: 47g, Protein: 5g, Fat: 37g, Saturated Fat: 22g, Trans Fat: 1g, Cholesterol: 162mg, Sodium: 12mg, Potassium: 243mg, Fiber: 4g, Sugar: 36g, Vitamin A: 856IU, Calcium: 42mg, Iron: 3mg
Course: Dessert
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

4 comments on “Chocolate Molten Lava Cake”

  1. Delightful.  Easy.  Very rich and much enjoyed by chocolate lovers.  My ramekins were smaller so I got 5 out of this recipe.  Baked for 11 minutes, might have been fine be to go to 12 – depends on what proportion of “lava” to cake you want.  11 minutes was about 60% lava.

  2. A gorgeous cake. Perfect for Valentine’s Day.

  3. Molten cake is one of my favorite restaurant desserts and I haven’t had it in so long! I’ll have to give it a try at home.

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