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Chocolate Lava Cakes might be one of my favorite recipes on the entire planet.

They’re so quick and easy, you’ll want to make them all the time. They look so complicated and intimidating, like something you’d only get to indulge in at a restaurant – but I promise, they’re secretly SO simple.

I remember the first time I ever ate a Chocolate Lava Cake at a local restaurant that soon became a family favorite throughout my childhood. I think that was the moment I became a true chocoholic.

Because seriously, what’s better than that rich, decadent molten chocolate lava filling!?

These Chocolate Lava Cakes are perfect for date night, a dinner party, or Valentine’s Day dessert. Anyone you bake these for is surely going to enjoy!

Sprinkle of Science

How to Make Chocolate Lava Cakes

Can I Use Chocolate Chips Instead of Baking Chocolate?

• Do not use chocolate chips! Chocolate chips contain added ingredients that help them maintain their chip shape when exposed to heat, so they will not melt down smoothly.
• Baking chocolate is essential to creating the molten lava center.
• I like to use bars of Ghirardelli baking chocolate or E. Guittard chocolate baking wafers.
• This recipe calls for semisweet chocolate, which I find provides the perfect balance of chocolate flavor and sweetness. You could also use bittersweet chocolate if you prefer, but I don’t recommend using white or milk chocolate.

Can I Make Chocolate Lava Cakes in Different Flavors?

Yes! There are so many possibilities with these Chocolate Lava Cakes to switch up the flavor profile. Add in a tablespoon of espresso powder to the batter for a mocha flavor. Add the zest of an orange, or a tablespoon or two of flavored liqueur such as Grand Marnier or Chambord – anything your heart desires!

What Can I Use Instead of Ramekins for Chocolate Lava Cakes? Can I Use a Muffin Pan?

You can bake the batter in a muffin tin! Divide the batter between 10 muffin pan cavities and bake for 10 minutes for smaller, more portable servings. Be sure to use high-quality muffin pan liners, like these liners.

Can I Halve This Recipe?

Yes! Simply divide all ingredients in half to yield 3 Chocolate Lava Cakes, no other modifications needed – or make the whole recipe and see the freezing instructions below!

Can You Make Chocolate Lava Cakes Ahead of Time?

Absolutely! After making the batter and filling the ramekins, cover and refrigerate for up to 1 day.

What to Serve with Chocolate Lava Cakes

I serve my Lava Cakes with some fresh raspberries and dust with powdered sugar or a little cocoa powder. You could also serve your lava cakes with:

• Strawberries
• Fresh mint
• Whipped cream
• Vanilla ice cream
• Caramel Sauce
• Whatever your heart desires!

Yields: 6 cakes

How To Make

Chocolate Lava Cakes

Tessa Arias

Yields: 6 cakes

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Review Recipe Print Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Review Recipe Print Recipe

Chocolate Lava Cakes are made with just a handful of ingredients and have rich, molten chocolate centers. Perfect for dinner parties, Valentine's Day dessert, or any special occasion, these decadent desserts are easy to make and can even be made ahead of time.

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Ingredients

• ▢ 10 tablespoons (142 grams) unsalted butter, plus more for coating ramekins
• ▢ 1/2 cup (100 grams) granulated sugar, plus more for coating ramekins
• ▢ 8 ounces (227 grams) semisweet chocolate, chopped*
• ▢ 4 large eggs
• ▢ 4 large egg yolks
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 cup (64 grams) all-purpose flour
• ▢ 1/2 teaspoon fine sea salt
• ▢ Fresh raspberries or strawberries, for garnish, optional
• ▢ Powdered sugar, for garnish, optional

Instructions

• Preheat the oven to 425°F. Grease 6 (6-ounce, 170 gram) ramekins generously with butter. Coat the insides of the buttered ramekins with granulated sugar, tapping out the excess.
• Combine the 10 tablespoons of butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute. Stir, then continue heating in 30-second bursts, stirring between bursts, until the mixture is melted and smooth. Alternatively, melt the chocolate and butter in a double boiler. Let cool.
• In a medium bowl, vigorously whisk the eggs, egg yolks, vanilla, and the 1/2 cup of granulated sugar until slightly thickened and pale in color, about 90 seconds. Gently fold the melted cooled chocolate mixture into the egg mixture.
• Gently stir in the flour and salt. Divide the batter among the ramekins.
• MAKE AHEAD: At this point, the batter-filled ramekins can be covered and refrigerated for up to 1 day.
• Bake for about 10 to 12 minutes, or until the edges are firm and the top is set but the center is runny. Add an additional minute of baking time if baking straight from the fridge.
• Run a knife around the edges to loosen and let cool for 1 minute. Invert onto dessert plates then let stand inverted for about 30 seconds. You can also serve straight from the ramekin. Serve with fresh berries and powdered sugar, whipped cream, or ice cream if desired.

Notes

*Don’t use chocolate chips.

Muffin pan alternative: Divide the batter between 10 paper-lined muffin tin cavities and bake for 10 minutes for smaller, more portable servings.

Half batch: Simply divide all ingredients in half to yield 3 Chocolate Lava Cakes – no other modifications needed. 

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

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This post was originally published in 2014 and has been updated with new photos and metric weight measurements. Photos by Jess Larson.