Molten Lava Cake for Two [Video]

4.50 from 92 votes
Jump to RecipeComment

This post may contain affiliate links.

Molten Lava Cake is such a delicious classic! It’s moist and so very chocolaty. When you cut into it, luscious chocolate oozes out! This is the perfect recipe for an easy yet fancy dessert.

I’ve always been a chocolate person. My favorite snack is a bite of dark chocolate and I can never say no to a creamy yet light chocolate mousse. There are so many chocolate recipes on the blog such as chocolate magic cake (one of my favorites!), chewy double chocolate cookies and a quick and easy brownie recipe, which is perfect for those days when you have a chocolate craving out of the blue.

Molten chocolate cake topped with powdered sugar and a strawberry.


 

Why this recipe works

Ooey gooey and so chocolate-y, these individual cakes are basically everyone’s favorite. You’re likely to see molten chocolate lava cakes on the menu at a fancy restaurant. But, these little bites of heaven are so easy to make that when you try this recipe once, you’ll make it again and again! I promise you, this is the ideal dessert for Valentine’s Day, or frankly, any day of the year. 

This molten chocolate cake recipe is so easy to make that even a baking rookie can whip it up in no time. It was one of the very first desserts I made when I started baking years ago.

The soft exterior and the ooey gooey lava-like center makes this dessert look as if you’ve spent so much time perfecting it in the kitchen but the truth is that it has probably taken less than thirty minutes to come together.

Molten lava cake with a gooey center full of chocolate. It's easy and tasty!

Ingredients

This lava cake recipe calls for pantry staple recipes that you probably already have on hand. It’s the technique that makes it special. Here is what you need:

Chocolate – For this recipe, you need some good chocolate. I used semi sweet chocolate chips, but it’s also possible to use a good chocolate bar and simply chop it. 

Butter – Unsalted butter or even margarine works for this recipe. Don’t use salted butter since it’s too salty for the cake. 

Powdered sugar – Make sure you’re using powdered sugar (confectioner’s sugar) and not granulated sugar in this recipe. If you only have granulated sugar, place it in a blender and blend it on high for a minute to get powdered sugar. Then measure and use in the recipe. 

Eggs – You need one egg and one egg yolk for this recipe. Save the extra white and use it for breakfast or another recipe. 

Flour – You only need 3 tablespoons of all purpose flour for this recipe. 

Cocoa powder – This cake calls for both chocolate and cocoa powder and that’s what makes it absolutely delicious!

Instructions

Molten lava cake may appear to be a difficult, fancy dessert, but if you follow the steps carefully this will become your “go to” cake recipe as it’s ready in 13 minutes and we all know that no chocolate craving will vanish after 13 minutes!

Prepare the ramekins

Start with coating the ramekins with non stick spray. You can also use butter and some cocoa powder to make sure the cake won’t stick to the ramekins. 

Melt the chocolate and butter

Place the chocolate and butter in a microwave safe bowl and melt in the microwave. Take the bowl out and stir every 15 seconds to avoid burning. You can also melt them in a bowl over boiling water. read more about methods of melting chocolate on Spruce Eats. 

Mix in the powdered sugar and eggs

Whisk in the powdered sugar and and the eggs until 100% incorporated. This might take about 2-3 minutes. It’s important to whisk really well to make sure no bits of eggs are left in the batter.

Add the dry ingredients

To the chocolate and egg mixture, add the flour and cocoa powder. Stir well until fully combined and no lumps of flour is left. 

Bake in the oven

Your oven should be preheated to 400°F. Divide the batter between the two ramekins. Bake in the oven for exactly thirteen minutes and then let them cool for exactly two minutes. Loosen the cakes from the edges with a butter knife, invert into a plate and serve immediately.

Frequently asked questions

Can I make molten lava cake ahead of time?

Yes! You can make the batter before hand, divide it between ramekins and when you start preheating the oven, take them out of the fridge. Place the ramekins of batter on the counter until they’re at room temperature and then bake them in the oven. You can also divide the batter between ramekins right before baking them.

Is it possible to make these cakes for a crowd?

Totally! This is a recipe for molten chocolate cake for two but you can easily multiply it to make it for more people. You can either use several ramekins or a muffin tin. If using ramekins, bake the lava cakes for 13 minutes but if you’re going to use a muffin tin, reduce the baking time to nine minutes.

What is the difference between a soufflé and a molten lava cake?

Soufflé is usually made by separating whites and yolks of eggs which will result in an airy and very light texture whereas molten lava cake is made with whole eggs and is more dense. Also, chocolate lava cake has a melting center that soufflé doesn’t have.

Molten chocolate lava cake made served with strawberries.

Notes and tips for making this recipe

  • Instead of using a non stick spray, you can coat the ramekins with butter and dust cocoa powder at the bottom and on the walls of the ramekins.
  • You can serve chocolate lava cake with vanilla ice cream, whipped cream, strawberries or raspberries.
  • To save time, make the batter ahead of time and bake it in the ramekins right before serving. Make sure the batter is at room temperature.
  • Thirteen minutes is perfect timing to make sure the lava cake is firm on the outside and on the inside!

More chocolate recipes

this cake is very simple to make, perfect for a rookie baker.
Molten Chocolate Lava Cake is such a delicious classic! It's moist and so chocolaty and when you cut into it, luscious chocolate oozes out!
4.50 from 92 votes

Molten Chocolate Cake

Molten Chocolate Cake is such a delicious classic! It’s moist and so chocolaty and when you cut into it, luscious chocolate oozes out!
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Servings: 2
Save this Recipe
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 2 oz semi sweet chocolate, I used baking chocolate
  • 4 tbsp unsalted butter
  • 1/2 cup powdered sugar
  • 1 egg
  • 1 egg yolk
  • 3 tbsp all purpose flour
  • 1 tbsp cocoa powder

Instructions 

  • Preheat the oven to 400 F.
  • Coat 2 ramekins with non-stick spray.
  • Melt chocolate and butter in microwave until smooth.
  • Add powdered sugar and stir.
  • Add egg and egg yolk and mix completely.
  • Add flour and cocoa powder and stir until incorporated.
  • Divide between the ramekins and bake for 13 minutes until firm on the edges and jiggly in the center.
  • Let cool for 2 minutes, loosen the cake from the edges and invert it onto a serving plate.
  • Top with some powdered sugar.

Video

Notes

  • Instead of using a non stick spray, you can coat the ramekins with butter and dust cocoa powder at the bottom and on the walls of the ramekins.
  • You can serve chocolate lava cake with vanilla ice cream, whipped cream, strawberries or raspberries.
  • To save time, make the batter ahead of time and bake it in the ramekins right before serving. Make sure the batter is at room temperature.
  • Thirteen minutes is perfect timing to make sure the lava cake is firm on the outside and on the inside!

Nutrition

Calories: 589kcal | Carbohydrates: 55g | Protein: 8g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 241mg | Sodium: 43mg | Potassium: 229mg | Fiber: 3g | Sugar: 40g | Vitamin A: 948IU | Calcium: 48mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Leave a comment below!

About Shadi HasanzadeNemati

I'm here to show you how to make delicious Persian, Middle Eastern and Mediterranean food at home. My easy to follow recipes will bring exciting new flavors to your table!

You may Also Like

4.50 from 92 votes (72 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




92 Comments

  1. 5 stars
    This is a delicious recipe, I’ve made it before. Could this be prepared the night before and baked just before serving?

    1. Hi Donna, Thank you for your comment. I don’t recommend making the batter the night before since the consistency might change.

  2. 5 stars
    Just made these last night and it was so easy to make and so delicious. Thank you for sharing, will definitely put this on my favourite list.

  3. hi! i was thinking of trying out this recipe, but i don’t have any butter… do you think i could substitue the butter with safflower oil?