Rich, chocolatey and perfectly gooey in the middle, these molten chocolate lava cakes will deliver a perfect sweet ending for your next romantic night in
If you're as much of a chocoholic as I am, you'll agree that few desserts can stack up to the ultimate indulgence of molten chocolate lava cakes. Topped with powdered sugar, fresh fruit and a scoop of vanilla ice cream, these gooey chocolate cakes are like a decadent brownie on the outside with a warm, gooey center that oozes with molten chocolate when you take a bite. AKA, the perfect dessert. And the best part is, you don't even have to share! Deceptively simple to make, these individual desserts are sure to impress at your next cozy dinner for two.
Molten Chocolate Lava Cakes are the Ultimate Dessert
Homemade molten chocolate lava cakes are sure to impress your date at any dinner. With its irresistibly gooey center and velvety chocolate, no one will know you whipped up these sweet treats in no time at all.
You don’t have to save these molten chocolate cakes for date night! These lava cakes also make a fantastic option for special occasions, dinner parties or gatherings with friends. You can easily double or triple the recipe to accommodate more guests. Whether you're celebrating a special occasion or simply have a chocolate craving you can't shake, these chocolate desserts are the answer.
To take your dessert to the next level, consider pairing your homemade lava cakes with a scoop of creamy vanilla ice cream or a drizzle of homemade raspberry coulis. *SWOON*
Ready in just 25 minutes, these lava cakes are surprisingly easy and will impress your loved ones. If you don’t have ramekins, I’ve also included directions for using a muffin pan.
How to make molten chocolate lava cakes for two
Before you start baking, keep in mind that the key to achieving the perfect molten lava consistency lies in the baking time. Make sure to keep an eye on your cakes and check them frequently toward the end of baking to avoid overcooking them. The goal is to achieve a slightly firm exterior while maintaining that decadent molten center.
- Preheat the oven. Begin by preheating your oven to 425°F. Butter two 6-ounce ramekins or individual baking dishes and place them on a baking sheet for easy handling and to catch any potential drips.
- Melt the chocolate and butter. In a medium microwave-safe bowl, combine the chocolate and unsalted butter. Place the bowl in the microwave and heat for one minute, then stir the butter and chocolate until they melt together and are combined into a smooth mixture. *DO NOT* put the chocolate and butter back in the microwave, or the chocolate will seize and become impossible to stir. Alternatively, you could melt the chocolate in a heat-safe bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until the chocolate and butter have melted and combined into a smooth mixture. Then remove from the heat.
- Prepare the batter. In the same bowl, whisk in the wine, vanilla extract and sugar into the melted chocolate mixture until blended. Then whisk in the egg and egg yolk, flour, cinnamon, ground ginger and a pinch of salt, until well combined and the batter becomes smooth and glossy.
- Fill the ramekins. Divide the batter evenly between the prepared ramekins, filling them about three-quarters full.
- Bake to perfection. Carefully transfer the baking sheet with the filled ramekins to the preheated oven. Bake for approximately 15 minutes, or until the sides of the cake are set but the centers still appear slightly jiggly. Be careful not to over-bake! The cooking time can vary depending on your oven, so pay close attention (I suggest checking on them at the 12-minute mark your first time baking them in your oven).
- Plate your creations. Remove the ramekins from the oven and allow them to rest for a minute. To serve, hold the ramekin in one hand with an oven mitt and carefully run a knife around the edges of the cake to loosen it. Place a plate upside down on top of each ramekin and invert it gently onto serving plates. Tap the bottom of the ramekin to release the cake, which should easily slide out, revealing the luscious molten chocolate lava.
- Garnish and serve. Dust the top of the molten cakes with powdered sugar for an elegant touch. For an extra flourish, add a few fresh berries, a scoop of vanilla ice cream, or a dollop of whipped cream. Serve immediately while the lava cakes are still warm and the chocolate center remains gooey.
Frequently asked questions
I love pairing these individual cakes with fresh fruit like raspberries or strawberries, a scoop of vanilla ice cream or homemade whipped cream, a sprinkling of powdered sugar, a drizzle of caramel sauce, or raspberry coulis.
If you don’t have ramekins, you can use a standard metal muffin pan. Grease four muffin pan cups (because muffin pan lava cakes will be slightly smaller, you’ll get four lava cakes instead of two) and bake at 425°F for 8–10 minutes. Run a butter knife along the edges of the muffin pan cups before inverting the cakes to release them from the pan and plate them as normal.
This dessert is best right out of the oven, so the center is warm and liquid. I don’t recommend storing baked chocolate lava cakes in the refrigerator, but if needed, you can allow them to cool completely in their ramekins, cover and freeze for up to three months.
These lava cakes are best served hot from the oven, but if you have any leftover, don’t recommend freezing baked chocolate lava cakes, but you can freeze the lava cakes for up to three months. Simply allow them to cool completely in their ramekins before covering tightly with plastic wrap and freezing. Reheat your frozen lava cakes in the microwave (be careful not to overcook!).
If you wish to make these ahead of time, you can prepare the cake batter through step three (just before baking), then cover the bowl tightly and refrigerate for up to two days. Before baking, allow the cake batter to come to room temperature (this may take a couple of hours) before continuing with the final step.
To make molten chocolate lava cakes, you will need 6-ounce ramekins or a metal muffin pan, a heat-proof mixing bowl, a whisk, spatula or wooden spoon, and a sheet pan (affiliate links).
I do not recommend using chocolate chips for these chocolate lava cakes, because you won’t have as much of a molten, gooey center with chocolate chips. I recommend using pure chocolate baking bars (in the grocery store baking aisle), from high-quality brands like Baker’s, Ghirardelli, or Lindt. They’re typically sold in 4-ounce bars, so you will need ½ of a bar for this recipe (two servings).
Special diets
If you have a special diet you're adhering to, here are some ways you can adjust this recipe.
- Gluten-free: Use 1:1 gluten-free flour blend instead of regular all-purpose flour.
- Dairy-free: Replace the chocolate and butter with dairy-free chocolate and a dairy-free butter substitute.
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If you make these molten chocolate lava cakes and love them, please leave me a comment and rate this recipe! I love to hear from you and do my best to respond to each and every comment. And of course, don’t forget to tag me on Instagram — seeing your delicious creations is my favorite!
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Decadent molten chocolate lava cakes for two
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 2 cakes 1x
- Category: Dessert
Description
Rich, chocolatey and perfectly gooey in the middle, these molten chocolate lava cakes will deliver a perfect sweet ending for your next romantic night in
Ingredients
- 2 ounces of semi-sweet baking chocolate
- ¼ cup (½ stick) unsalted butter
- ½ tablespoon Cabernet Sauvignon or other red wine
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 1 large egg
- 1 large egg yolk
- 3 tablespoons flour
- ⅛ teaspoon cinnamon
- ⅛ teaspoon ground ginger
- Pinch of kosher salt
- Confectioners' sugar and ripe berries, for garnish
Instructions
- Preheat oven to 425 degrees F.
- Butter two ramekins or soufflé dishes (6 oz) and place them on a baking sheet.
- Microwave chocolate and butter in a large microwave-safe bowl on high for 1 minute, or until butter is melted. Whisk the mixture until the chocolate is completely melted (DO NOT PUT BACK IN MICROWAVE). Stir in wine, vanilla and sugar until blended. Whisk in the egg and yolk. Stir in flour, cinnamon, ground ginger and a pinch of salt, until well combined and the batter becomes smooth and glossy. Spoon evenly into prepared dishes.
- Bake in preheated oven for 15 minutes, or until sides are firm but centers are soft. Let stand for one minute, then loosen edges with a knife and invert onto serving plates. Sprinkle with more powdered sugar and top with berries, a scoop of ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.
One more thing!
This recipe is a part of my Dessert collection — check it out for more sweet treats!
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