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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 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.

    A treat for the chocolate lover

    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!

    The 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. 

    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 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!

    How to make this recipe

    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.

    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.

    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 four of them myself, I would. But, I won’t for health reasons!

    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.

    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.

    You can even reheat these!

    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!

    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 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 Deliciousness for you:

    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!
    Pin
    4.46 from 22 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!
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 22 minutes
    Servings 2
    Calories 589kcal
    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

    • 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

     

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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

      5 stars
      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

      5 stars
      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

      5 stars
      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

      4 stars
      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

    30. Tracy S

      5 stars
      This was my first time making a lava cake.. and it came out PERFECT!!!! I followed this recipe exactly, and it was a WOW! I didn’t real how easy it could be! Thanks for the great recipe!

      Reply

      • Shadi HasanzadeNemati

        Hi Katie, I have not used a cupcake tin myself, but I’ve known readers who’ve done it and they were happy with it. Just make sure that you coat the tin with non stick cooking spray. The cooking time could be a minute or two shorter since the tin is smaller than a ramekin.

        Reply

    32. Denise

      Hi,
      I was just wondering what measurement (such as 1/4 cup) you used of chocolate chips for the 2oz of chocolate?

      Reply

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