Chocolate Molten Lava Cakes are the most decadent and indulgent dessert that is perfect for all chocolate lovers! With a scoop of ice cream on top, there’s not much that can beat it!

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I make these Chocolate Molten Lava Cakes every year for the kids for Valentine’s Day. They’re perfect for many special occasions though, such as birthdays, anniversaries, and holidays like Christmas and New Year’s Eve. Plus, since they’re so easy to make you could serve them for more casual gatherings like dinner parties or movie nights with the family. No matter when you eat them, they’re super delicious!

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The lava cakes are made in individual ramekins so each one feels like a personalized treat. By baking them for less than 20 minutes they remain soft in the middle, developing a beautiful crust around the hot “lava” center. They’re the perfect size, texture and taste to make you go weak in the knees. Served warm on their own or with a dollop of vanilla ice cream on top, they’re the perfect finish to any special meal.

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How to Make Chocolate Molten Lava Cakes

  1. Prep: Preheat the oven to 400F. Grease the inside of 4 8-ounce ramekins with butter, dust with cocoa powder, and tap out any extra.
  2. Make the Chocolate Sauce: Place 1/2 cup of chocolate chips and butter in a medium microwave-safe bowl and microwave in 30 second increments, stirring, until melted and smooth.
  3. Make the Batter: Stir the sugar and flour into the chocolate mixture. Add in the eggs and mix until smooth.
  4. Fill the Ramekins: Divide half of the batter between the four ramekins, then place a few pieces of chocolate chips or chopped chocolate (this creates an extra chocolatey lava explosion!) and finally fill the ramekins with the remaining batter. They should be about 3/4 full.
  5. Bake the Chocolate Lava Cakes: Place the ramekins on a baking sheet and bake for 14-16 minutes, until the top and edges are set, but center is still jiggly. Let cool slightly for 2-3 minutes in the ramekins.
  6. Serve: Using a small knife, gently loosen the edges of the cakes from the ramekins. Invert onto a plate, tapping gently to release the cakes. Serve the cakes warm, with a scoop of vanilla ice cream, a drizzle of chocolate sauce or whipped cream on top!
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Why I Love Chocolate Molten Lava Cakes

  • They are delicious: The rich chocolate flavor and gooey, molten center make them a treat that is hard to resist.
  • They are easy to make: While they may seem fancy and impressive, chocolate lava cakes are actually quite easy to make. With just a few simple ingredients, you can have these delicious cakes ready in no time.
  • They are perfect for special occasions: Whether you’re hosting a dinner party, celebrating a birthday, or just looking for a special treat to enjoy with someone you love, chocolate lava cakes are a great choice. They are a festive and elegant dessert that is sure to impress.
  • They are individual-sized: One of the great things about chocolate lava cakes is that they are small, individual-sized desserts that can be easily served to guests. This makes them a convenient and hassle-free option for hosting events or entertaining at home.
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More Desserts for Chocolate Lovers

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Overall, chocolate lava cakes are a versatile and delicious dessert that can be enjoyed on any occasion. Whether you’re looking for a special treat to celebrate a milestone or just want to indulge in something sweet and chocolatey with the kids, these lava cakes are a great choice. Let me know in the comments what you think or tag me on Instagram if you make it!

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Chocolate Molten Lava Cakes

Whether you're looking for a special treat to celebrate a milestone or just want to indulge in something sweet and chocolatey, these Chocolate Molten Lava Cakes are a great choice.
4.50 from 6 votes
Servings: 4
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes

Ingredients  

  • 1/2 cup chocolate chips or chopped chocolate, plus a little extra for the center of the lava cake
  • 1/3 cup unsalted butter, plus more for greasing the pans
  • 1/4 cup granulated sugar
  • 2 tablespoons all purpose flour
  • 2 large eggs
  • powdered sugar, for dusting

Instructions 

  • Preheat the oven to 400F.
  • Grease the inside of 4 8-ounce small ramekins with butter, dust with cocoa powder, and tap out any extra.
  • Place the 1/2 cup chocolate chips and butter in a medium microwave-safe bowl and microwave in 30 second increments, stirring, until melted and smooth.
  • Stir the sugar and flour into the chocolate mixture.
  • Add in the eggs and mix until smooth.
  • Pour the half batter into the four cups, place a few pieces of chocolate chips or chopped chocolate (this creates an extra chocolate lava explosion!) and then fill ramekins with remaining batter. They should be about 3/4 full. Place the baking ramekins on a baking sheet.
  • Bake for 14-16 minutes, until the top and edges are set, but center is still jiggly. Let cool slightly for 2-3 minutes in the ramekins.
  • Using a small knife, gently loosen the edges of the cakes from the ramekins. Invert onto a plate, tapping gently to release the cakes. Serve the cakes warm, with a scoop of vanilla ice cream, a drizzle of chocolate sauce or whipped cream on top, if desired.

Video

Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. 4 stars
    I made these tonight for New Year’s Day! Just FYI your typed recipe states the ramekins will be about 3/4 full of batter and then in your video you stated about 1/2 full. I used 8 oz ramekins and mine were half full and because I was going off your typed recipe I made more batter to fill to 3/4 full. I hope they turn out, as they’re in the oven right now!! Wish me luck!! I’m going to give them a few extra min to cook since I used a bit more batter.

  2. I added a tsp. of salt into the sugar/flour mix to take out the blandness. it really enriched it!!

  3. Yes! Either let it come to room temperature before baking, or add 1 minute to the cooking time.

  4. I haven’t tested that, but since it is such a small amount used, I think it would be okay!

  5. I just made this, but I halved the recipe and cooked it in one larger ramkin. It turned out great! It needed to bake about 14 minutes. I also substituted one packet of stevia in place of the sugar, which worked perfectly for my taste. I liked it all on it’s own, but it would be even better with a little whip cream or vanilla ice cream on top. Thanks for the recipe! I’ll be making this again!

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