Chocolate Molten Lava Cakes
These chocolate molten lava cakes are such an indulgent treat! Perfect for a special occasion, yet easy enough for every day. You’ll love the deep chocolate flavor and the warm liquid center!
The countdown is officially ON for Valentine’s Day!
Are you ready for it? Sadly I am still wrapping up a few loose ends… I think there will be just enough time for me to finish it all up though!
When I think about Valentine’s Day, two kinds of dessert recipes come to mind: the “kids’ class parties” kind, and the “romantic dinner at home” kind.
Here are a few suggestions for the “kids’ class parties” kind:
- Strawberry Cupcakes with Strawberry Buttercream
- Cherry Cheesecake Thumbprint Cookies
- Chocolate Heart Blossoms
- Chocolate Pudding Pie Jars
But these chocolate molten lava cakes definitely fit in to the second category!
Chocolate molten lava cakes… drool!
Remember back in the 90’s when this dessert was EVERYTHING??
How could it not have been, and how could it not still be? I mean, what is better than an individual chocolate cake, so light it practically sighs when you put your fork into it? Spilling out a warm liquid center, so deep, dark, and chocolate-y??
It’s just so decadent. Sinful. Naughty. Sexy.
Choose your favorite adjective; I think they all describe these chocolate molten lava cakes so perfectly!
And the best part is, they couldn’t be easier to make! Just a few simple ingredients, stirred together, poured into ramekins, and baked. You can make this recipe in less than a half hour, with stuff you probably already have in your pantry. Quick and easy for a weeknight, yet fancy enough to make a big impression!
Make them for your romantic date-night in!
More great Valentine’s Day recipes on my “Holiday” Pinterest board!
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- 1/2 cup unsalted butter
- 2/3 cup bittersweet chocolate chips
- 1 1/2 cups powdered sugar
- 4 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons Dutch-processed cocoa powder (dark cocoa)
- 1/2 teaspoon kosher salt
- 2 teaspoons powdered sugar (for garnish)
- Preheat the oven to 350 degrees F, and mist six 4-ounce ramekins with non-stick spray.
- Place the butter and chocolate chips in a large microwave-safe bowl, and microwave in 30-second increments, stirring, until completely melted.
- Add the powdered sugar, and stir until smooth.
- Stir in the eggs and yolks, one at a time, until completely incorporated.
- Stir in the vanilla.
- Add the flour, cocoa, and salt, and stir until blended.
- Transfer the batter to the prepared ramekins, and bake for 16 to 20 minutes, or until set around the edges but still wobbly in the centers.
- Cool for 20 minutes, then invert the cakes onto serving plates and dust with powdered sugar.
Lava cakes are the best!
Love lava cakes! These look amazing!
My all time favorite dessert!
Molten chocolate cakes are me FAVORITE! These look lovely!
I love this the mostest!
These were perfectly molten in the center. I’m excited to make them again!
So happy you liked them Joanne! Thank you for the positive feedback!
There is nothing better than a really good lava cake, and it looks as though this one hits the mark! Can’t resist that melted chocolate.
Hey Allie,
I made these the other day for a friend’s birthday and we all loved them! It’s my first time trying to bake molten-anything but these turned out perfectly. One thing – the instructions never say when to add the vanilla. I’m a pretty experienced baker so I just threw it in with the eggs, but for someone less experienced this might be an issue. Just a thought!
Thanks again for the recipe!
Lauren
Thanks for the heads up Lauren! That was definitely an oversight on my part. Going back in to correct it now!
still one of my all time fave desserts <3
Yay! Definitely mine too! Thanks Kayle!
These were perfect, and much easier and tastier than the King Arthur Flour lava cake, which I made yesterday.
I halved the recipe and filled 5 muffin cups. I subbed semisweet chips because that was what we had, and they still tasted great, although I think bittersweet will be even better. I’ll definitely make these again! Thank you!
So happy you liked the recipe Mindy! Thank you so much for the positive feedback!
I want to make these for a birthday but I have to make them the day before. Will the center still be running being that they will be room temperature. Any hints that you have would be appreciated. Thank you!!!
Probably won’t be liquid if you’re serving at room temperature. They’re meant to be served warm. Maybe if you reheat them gently?
It didn’t ooze out like I thought but it was good
If it’s left at room temp too long, it won’t. You need to serve it warm from the oven. Glad you enjoyed!
Hey Allie,
These look great! I wanted to know if I made them a day before serving would it be okay to store them in a container and reheat when I want to serve them?
Hi Michelle! It’s definitely preferable to bake them just before serving. I have not tried so I can’t say for sure, but I would worry that they might not be as liquid in the center if they’re cooled and then reheated. If you give it a try, will you let me know how that works out?
So question, can I make the batter to take to a dinner party, grease the ramekins there, cook & serve? Will the batter hold?
I think that should work- since there isn’t any leavening there shouldn’t be a problem with doing that. Good luck!
Do you store the batter at room temperature or in the refrigerator? Also, how long will the batter hold? This recipe sounds and looks perfect and I want to serve it tomorrow to my guests.
Thank you very much.
Hi Linda! How far in advance are you thinking of making the batter? If it’s only a couple of hours, I’d say keep it at room temp. Much longer than that and it should probably go into the fridge. But you’d have to bring it back down to room temperature before baking it. Hope that’s helpful!
Hi, I’m having a large party and need to make upwards of 40 cakes and will be using disposable paper baking cups (not cupcake liners), will I need to adjust time and temperature?
Thank you in advance,
Amelia
I’m not really sure Amelia. I would advise that you test the recipe and see what works best with the baking cups you plan to use. Good luck!
when do you put the chocolate in , I’m so confused
Please read step 2 of the recipe instructions.