In less than 30 minutes you could be indulging in a decadent Chocolate Lava Cake, a dessert that does no less than impress with its warm, gooey center. Perfect for special occasions or a cozy night in, these individual chocolate cakes are surprisingly easy to make with just a few pantry staples, delivering an elegant touch after any meal!
If you love rich chocolate cake recipes, try my chocolate mango cake and chocolate lazy cake.
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✔️ Why This Recipe is Great
Sunday Brunch Dessert: this is the perfect sweet treat to add to your brunch repertoire, whether you're treating mom to a Mother's Day dessert or just adding to your list of favorite chocolate desserts.
Restaurant Chocolate Cakes: these restaurant-style lava cakes are so much easier to make than you expect them to be and they freeze surprisingly well. All you need for this special Valentine's Day dessert is a half hour and some pantry staples!
Easy Dessert for Two: though this isn't just a dessert for couples, it does lend itself to those date nights and special occasions, and stores great in the freezer.
🥚 Ingredients
Chocolate: you can use any type of chocolate you enjoy; I tend to prefer the smooth richness of a dark chocolate, but you can even use white chocolate to make a richer, milky version of the lava cakes.
Butter: it's important to use unsalted melted butter, maybe using one of those sticks from the freezer (if you're anything like me), but if all you have is salted butter, you'll end up with a slightly salty cake that goes best with ice cream.
Granulated Sugar: not powdered sugar, though you may want some of that to sprinkle on top for presentation purposes.
Eggs + Egg Yolks: it's difficult to find eggless lava cake recipes, since you need both yolks and whole eggs, so be sure to use fresh eggs.
All-Purpose Flour: you only need a small amount of this, but it is necessary; however you can swap it for a gluten-free flour blend if necessary.
Vanilla Extract: you can swap this for the same amount of vanilla paste for a richer vanilla flavor and aroma.
See recipe card for exact ingredients and quantities.
🍫 How to Make Chocolate Lava Cakes (Step-by-Step)
- Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust with flour, tapping out any excess.
- In a microwave-safe bowl, combine the chopped bittersweet chocolate and ½ cup of unsalted butter. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted. Set aside to cool slightly.
- In a separate bowl, whisk together the granulated sugar, 2 large eggs, and 2 large egg yolks until the mixture is light and slightly thickened.
- Gradually add the melted chocolate mixture to the egg mixture, whisking constantly until well combined.
- Sift in the all-purpose flour and add the vanilla extract. Gently fold the mixture until just combined and smooth.
- Divide the batter evenly among the prepared ramekins.
- Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are set but the centers are still soft. The tops should be puffed and slightly cracked.
- Let the cakes cool in the ramekins for 1 minute. Then, run a knife around the edges to loosen and invert each ramekin onto a plate. Serve immediately, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
🌟 Lava Cake Variations
- Nutty Lava Cakes: Add up to ⅓ cup chopped nuts such as hazelnuts or almonds to the batter for an extra crunch and flavor.
- Fruit-Infused Lava Cakes: Serve each individual cake with a fruit compote for a refreshing twist, ideally raspberry with optional orange or lemon zest.
- Coffee Chocolate Lava Cakes: Mix a tablespoon of instant coffee or espresso powder into the batter to intensify the chocolate flavor.
- Matcha Lava Cakes: Put up to 1 ½ tablespoons of matcha powder into the batter for a unique green tea flavor, or serve it with matcha whipped cream for a more stunning presentation.
❄️ Freezing and Reheating
This cake is best enjoyed the day it's made, but will keep in the fridge for up to 3 days. Just be sure to bring it to room temperature before serving it from the fridge for the best texture.
However freezing your chocolate lava cake is a fantastic way to preserve its freshness and enjoy it later without compromising on flavor. To freeze, ensure the cake has completely cooled, especially if it's freshly baked. Wrap it tightly in plastic wrap to prevent freezer burn, then place it in an airtight container or a freezer-safe bag.
This will lock in the moisture and keep the cake at its best in the freezer for up to 3 months. If you top your cake with ganache or another butter-free frosting, it's best to freeze the cake first and then add any delicate toppings like fresh berry slices after rewarming.
When you're ready to indulge in one of the lava cakes, reheating is simple! Just thaw the cake by leaving it in the refrigerator overnight or letting it sit at room temperature for a few hours. If you prefer a warm piece, you can pop it in the oven at 300°F (150°C) for about 10-15 minutes to bring back the soft, moist texture of the chocolate.
👨🏻🍳 Expert Notes & Tips
Chocolate: Use high-quality bittersweet chocolate for the best flavor. You can also use semisweet chocolate if you prefer a sweeter cake.
Butter: Make sure to grease the ramekins well to ensure the cakes release easily.
Baking Time: Keep a close eye on the cakes while baking. The centers should be soft and gooey, but not raw. Adjust the baking time slightly if needed, based on your oven.
Serving: These cakes are best served immediately while the centers are still molten, ideally with a dollop of whipped cream or ice cream and some fresh berries. If you need to prepare them in advance, you can refrigerate the batter in the ramekins and bake just before serving, adding an extra minute or two to the baking time.
Extra Egg Whites: If you find yourself with extra egg whites, try making my chocolate pavlova or some chocolate Eton Mess.
❓ Other Delicious Cake Recipes
🙋 Frequently Asked Questions
Yes, you can prepare the batter in advance and refrigerate it for up to 24 hours. When you’re ready to bake, simply pour the batter into the ramekins and bake as directed, adding a minute or two if they're cold from the fridge.
Absolutely! You can use dark, semi-sweet, or even white chocolate, depending on your preference (though I haven't tried it with white chocolate). Just be mindful of the melting point and adjust the baking time if necessary.
Yes, you can make gluten-free chocolate lava cakes by substituting all-purpose flour with a gluten-free flour blend. Just ensure that all other ingredients are also gluten-free.
Yes! You can add a spoonful of peanut butter, Nutella, or a piece of chocolate in the center before baking for an extra surprise. Just make sure to adjust the baking time slightly if the filling alters the batter's consistency.
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📖 Recipe
Chocolate Lava Cakes (for Two)
Equipment
- oven
Ingredients
- 6 ounces bittersweet chocolate, chopped 170g
- ½ cup unsalted butter, plus extra for greasing 115g
- ½ cup granulated sugar 100g
- 2 large eggs
- 2 large egg yolks
- ¼ cup all-purpose flour 32g (can use gf flour blend)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust with flour, tapping out any excess.
- In a microwave-safe bowl, combine the chopped bittersweet chocolate and ½ cup of unsalted butter. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted. Set aside to cool slightly.
- In a separate bowl, whisk together the granulated sugar, 2 large eggs, and 2 large egg yolks until the mixture is light and slightly thickened.
- Gradually add the melted chocolate mixture to the egg mixture, whisking constantly until well combined.
- Sift in the all-purpose flour and add the vanilla extract. Gently fold the mixture until just combined and smooth.
- Divide the batter evenly among the prepared ramekins.
- Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are set but the centers are still soft. The tops should be puffed and slightly cracked.
- Let the cakes cool in the ramekins for 1 minute. Then, run a knife around the edges to loosen and invert each ramekin onto a plate. Serve immediately, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
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