Craving a rich, gooey dessert that looks fancy but comes together fast?
These Molten Chocolate Lava Cakes are soft and cakey on the outside, with a warm, liquid chocolate center that flows with every bite.
You only need 6 ingredients, 1 bowl, and less than 25 minutes.
No mixer. No chill time. No stress. Just deep chocolate flavor and bakery-level results.
Serve them up with ice cream, berries, or a dusting of powdered sugar — and watch them disappear.
If you’re building a dessert board or planning a romantic dinner, pair them with our soft and decadent Red Velvet Cupcakes for a showstopping finish.
Why You’ll Love These Cakes
- Ready in under 25 minutes
- Use pantry staples — no special tools
- Restaurant-style presentation, zero effort
- Perfect for Valentine’s Day, date nights, or chocolate cravings
- Easily make ahead and bake when needed
Perfect for These Occasions
- Valentine’s Day
- Anniversaries
- Dinner parties
- Date nights at home
- Last-minute desserts
Great with champagne, espresso, or a side of vanilla bean ice cream.
Equipment
- 4 ramekins (6 oz) or muffin tin
- 2 mixing bowls
- Whisk or fork
- Baking sheet
- Measuring cups and spoons
- Rubber spatula
- Fine mesh sieve (for powdered sugar)
Molten Chocolate Lava Cakes Recipe
Servings: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
Ingredients (Serves 4)
- ½ cup unsalted butter (1 stick)
- 6 oz semi-sweet or bittersweet chocolate (chopped or chips)
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons all-purpose flour
- Butter or spray (for greasing ramekins)
Optional toppings:
- Powdered sugar
- Berries (raspberries, strawberries)
- Vanilla ice cream
- Whipped cream
- Chocolate drizzle or caramel
Instructions
1. Prep the ramekins: Preheat oven to 425°F (220°C). Grease four 6-oz ramekins with butter or baking spray. Dust lightly with cocoa powder or flour.
2. Melt butter & chocolate: In a microwave-safe bowl, melt butter and chocolate in 30-second intervals until smooth.
Stir until glossy and let cool slightly.
3. Mix eggs & sugar: In another bowl, whisk eggs, yolks, sugar, and salt until pale and thick (about 1–2 minutes).
4. Combine & fold: Add melted chocolate into the egg mixture. Stir to combine. Sift in flour and gently fold just until no streaks remain.
5. Fill & bake: Divide batter evenly among the ramekins. Place on a baking sheet and bake for 11–12 minutes, until edges are set and centers are soft.
6. Invert & serve: Let cool for 1 minute. Run a knife around the edges and invert onto plates. Top with powdered sugar, fruit, or a scoop of ice cream.
Tips for Success
- Don’t overbake — the center should jiggle slightly when done
- Use high-quality chocolate for the best flavor and gooey center
- Want to prep ahead? Refrigerate filled ramekins, then bake 1 extra minute
- No ramekins? Use a muffin tin, but reduce bake time by 1 minute
- Dust with cocoa powder to prevent sticking instead of flour for a prettier finish
Make Ahead & Storage
- Prep ahead: Fill ramekins, cover with plastic, and refrigerate up to 24 hours
- To bake from cold: Add 1 minute to baking time
- Leftovers: Reheat gently in microwave for 10–15 seconds (center may firm up)
- Freezing: Freeze filled ramekins (uncooked) for up to 2 months. Bake from frozen for 14 minutes
Pair With:
- Red Velvet Cupcakes: perfect for Valentine’s Day or a chocolate duo
- Fudgy Marble Brownies: a great addition to a dessert platter
- Cinnamon Roll Muffins: turn dessert into brunch
These Molten Chocolate Lava Cakes deliver all the wow-factor with none of the stress.
They’re quick, easy, and always impressive — perfect for a dinner party, Valentine’s date, or cozy night in.
Love chocolate desserts? Try our Red Velvet Cupcakes for another romantic, crowd-pleasing treat!
Save this recipe for later. Pin the image below on Pinterest!
Irresistible Molten Chocolate Lava Cakes in Under 25 Minutes
Make these rich Molten Chocolate Lava Cakes in under 25 minutes! With a gooey chocolate center and just 6 ingredients, they’re the perfect easy dessert for date night or Valentine’s Day.
Ingredients
Optional toppings:
Instructions
Prep the ramekins: Preheat oven to 425°F (220°C). Grease four 6-oz ramekins with butter or baking spray. Dust lightly with cocoa powder or flour.
Melt butter & chocolate: In a microwave-safe bowl, melt butter and chocolate in 30-second intervals until smooth. Stir until glossy and let cool slightly.
Mix eggs & sugar: In another bowl, whisk eggs, yolks, sugar, and salt until pale and thick (about 1–2 minutes).
Combine & fold: Add melted chocolate into the egg mixture. Stir to combine. Sift in flour and gently fold just until no streaks remain.
Fill & bake: Divide batter evenly among the ramekins. Place on a baking sheet and bake for 11–12 minutes, until edges are set and centers are soft.
Invert & serve: Let cool for 1 minute. Run a knife around the edges and invert onto plates. Top with powdered sugar, fruit, or a scoop of ice cream.
Equipment
- 4 ramekins (6 oz) or muffin tin
- 2 mixing bowls
- Whisk or fork
- Baking sheet
- Measuring cups and spoons
- Rubber spatula
- Fine mesh sieve (for powdered sugar)
Nutrition Facts
Nutrition Facts
Servings 4
Serving Size 1 lava cake
- Amount Per Serving
- Calories 680kcal
- % Daily Value *
- Total Fat 51g79%
- Saturated Fat 31g155%
- Cholesterol 335mg112%
- Sodium 195mg9%
- Potassium 380mg11%
- Total Carbohydrate 49g17%
- Dietary Fiber 4g16%
- Sugars 39g
- Protein 10g20%
- Vitamin A 72 IU
- Calcium 60 mg
- Iron 5.5 mg
- Vitamin D 24 IU
- Vitamin E 1.4 IU
- Vitamin K 6 mcg
- Thiamin 0.06 mg
- Riboflavin 0.22 mg
- Niacin 1.6 mg
- Vitamin B6 0.08 mg
- Folate 28 mcg
- Vitamin B12 0.8 mcg
- Biotin 8 mcg
- Pantothenic Acid 0.9 mg
- Phosphorus 180 mg
- Iodine 16 mcg
- Magnesium 45 mg
- Zinc 1.4 mg
- Selenium 18 mcg
- Copper 0.4 mg
- Manganese 0.6 mg
- Chromium 4 mcg
- Molybdenum 10 mcg
- Chloride 190 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make-Ahead Tips
- Prep batter and fill ramekins up to 1 day ahead
- Refrigerate and bake straight from cold — add 1 minute to bake time
- Can be frozen unbaked up to 2 months (bake from frozen for 14–15 minutes)
