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Molten Lava Cake for Two [Video]

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

Molten chocolate cake topped with powdered sugar and a strawberry.

Chocolate is the key to happiness. Bet most of you agree with me, am I right?

Molten lava cake, a treat for the chocolate lover!

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 quick and easy brownie recipe, which is perfect for those days when you have a chocolate craving out of the blue.

But above all is this molten chocolate cake that owns its own special place in my heart. This delicious chocolate delicacy is also called chocolate lava cake or molten lava cake and it’s one of the most popular chocolate desserts out there. You’re likely to see it on the menu of a fancy restaurant. But, these little bites of heaven are so easy to make that when you try the recipe once, you won’t be able to stop making it! I promise you, this is the dessert you’d want to make for Valentine’s day!

I mean, look at this. Look at that ooey gooey chocolate oozing out calling your name. Who can say no?

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

How to make molten chocolate lava cake

Start with coating the ramekins with non stick spray. Melt chocolate and butter in a bowl until smooth. Whisk in the sugar and and the eggs until 100% incorporated. Finish with flour and cocoa powder and divide the batter between the two ramekins. Bake in the oven for exactly thirteen minutes and then let them cool for two minutes. Loosen the cakes from the edges with a butter knife, invert into a plate and serve immediately.

This molten chocolate cake recipe is so easy to make 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 and 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, it has probably taken less than thirty minutes to put it together.

Can I make molten lava cake ahead of time?

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

Remember when I told you how we are going to celebrate V-day? Molten chocolate lava cake is going to be our dessert. It’s easy, classic and unbelievably delicious. Most importantly, it’s my favorite! If I could have 4 of them myself, I would. But oh well, health reasons. Why do calories exist, really?

Is it possible to make molten chocolate lava cake for a crowd?

Totally! This is a recipe for molten chocolate cake for two but you can easily multiple 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 thirteen minutes but if you’re going to use a muffin tin, reduce the baking time to nine minutes.

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!

Molten chocolate lava cake made served with strawberries.

And you know what else is awesome about this molten chocolate lava cake? You can easily reheat it in the microwave and still have the gooey runny chocolate center! Just reheat the cake for twenty to forty seconds and you’ll have a delicious chocolate treat!

When it’s possible to make such fantastic key of happiness at home, why bother getting a frozen one? I mean, do you like frozen happiness? No one likes frozen happiness. Unless it’s frozen yogurt, but then that’s joy, which is different from happiness. Don’t judge me: I’m in a chocolate coma, because I had this amazing chocolate lava cake.

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

Souffle 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 souffle doesn’t have.

Notes and tips to make molten chocolate cake

  • Instead of using a non stick spray, you can coat the ramekins with butter and dust cocoa powder at the bottom and the walls of the ramekin.
  • 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 the perfect timing to make sure the lava cake is firm on the outside and on the inside!

Tools used in Molten Chocolate Lava Cake recipe:

More Chocolate Deliciousness for you:

Molten lava cake might look like a difficult cake but it's very simple and tasty!

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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!
5 from 1 vote
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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!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2
Calories 578 kcal
Author Shadi HasanzadeNemati

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

  1. Preheat the oven to 400 F.

  2. Coat 2 ramekins with non-stick spray.

  3. Melt chocolate and butter in microwave until smooth.
  4. Add powdered sugar and stir.
  5. Add egg and egg yolk and mix completely.
  6. Add flour and cocoa powder and stir until incorporated.
  7. Divide between the ramekins and bake for 13 minutes until firm on the edges and jiggly in the center.
  8. Let cool for 2 minutes, loosen the cake from the edges and invert it onto a serving plate.
  9. Top with some powdered sugar.

Recipe Video

 

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Reader Interactions

Comments

    • unicornsinthekitchen@gmail.com

      Thank you Rachel! All the tips you gave me and practice is paying off 😀 i can easily have 3 of these myself!

      Reply

  12. Ati

    I made it, the amount mentioned in the receipe is perfect for two people.. Its really tasty.. If you have smaller molds then u need to let it in oven for shorter period.. Thank you Shadi ?

    Reply

  14. Patty

    These were AMAZING! I had one and my daughter had the other. When she finished, she asked if there were more!
    Thank you for a yummy recipe that is a “keeper”!

    Reply

    • unicornsinthekitchen@gmail.com

      Hi Patty! I’m SO HAPPY you liked it! It’s one of my very favorite recipes, oh so good!

      Reply

  16. Vanessa Enriquez


    Oh man, I just made these today. I whipped it up and set it aside and once the family sat down to eat I put them in the oven. I had them on a plate ready to be served by the time we finished dinner. I didn’t have ramekins so I used a cupcake tin from ikea. It made 3 perfect lava cakes & they cooked in about 9 minuets. They were so gooey and yummy. I’ll definitely have to make them again

    Reply

  17. Suzanne


    I’ve made this three times now and doubled it the last two times. It comes out delicious and decadent every time!
    Next time, a plop of ice cream on top is something we want to try! Great recipe, thanks for sharing it!

    Reply

    • Shadi HasanzadeNemati

      Hi Suzanne! Super happy to hear you like this recipe! It’s a family favorite and we love it, too! Ice cream on top sounds fabulous!

      Reply

  18. Katherine

    Hi!

    I’m hosting a dinner party and would like to make these. However, I would like to serve them straight out of the oven without having to prepare the dessert while my guests are over. Can I prepare the dessert like 1 hour before they arrive and have the filling sitting in the ramekins for a few hours at room temperature before placing them in the oven once dinner is done? Will the filling still pour out as it’s supposed to if the batter sits at room temperature for a few hours?

    Reply

    • Shadi HasanzadeNemati

      Hi Katherine! Yes, you can make the batter beforehand and divide them between ramekins but I suggest you keep them in the fridge and when you preheat the oven, take them out of the fridge and have them sit on the counter until the oven is hot. Enjoy!

      Reply

  19. Katherine

    Hi Shadi,
    If I double the recipe to 4 ramekins, do I need to double the time as well or is 13 minutes still okay?

    Reply

  20. Anonymous

    I have always been hesitant with unknown recipes in case they aren’t what they say they are, but this recipe is AMAZING. I have made it countless times and it has always been better each time… Thank you so much for sharing your magic with the world!

    Reply

    • Shadi HasanzadeNemati

      Hi Mona, yes you can multiple this recipe by 6 but you will also need 12 ramekins and I would probably bake them in batches of four and not all 12 at the same time 🙂

      Reply

    • Shadi HasanzadeNemati

      Hi Robert, I haven’t done that myself so I don’t know how that would turn out. If you want to prepare ahead of time, I suggest you prepare the batter and refrigerate it. Then when you’re ready to bake them, pour the batter into ramekins and bake right away. It will take less than 15 minutes 🙂

      Reply

  25. Fiona


    Looks like a really good recipe!! I already made them but I haven’t eaten them yet and it is very easy! I want to serve them after dinner though. Is it okay if I leave them and reheat them right before I serve them or do they have to be eaten right away?Thank you so much!

    Reply

    • Shadi HasanzadeNemati

      Hi Fiona, Sorry I saw this comment a bit late. I haven’t done that myself so I don’t know how that would turn out. If you want to prepare ahead of time, I suggest you prepare the batter and refrigerate it. Then when you’re ready to bake them, pour the batter into ramekins and bake right away. It will take less than 15 minutes. Would love to know if it worked out by reheating (I’m guessing microwaving must work with this)

      Reply

  28. Sardesai


    They turned out great! I had to keep them for more than 13 mins though. Made these for me and mom. Mom gave thumbs up.

    Reply

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