Molten Lava Cakes Recipe

by Alice Currah on February 8, 2010. Updated February 8, 2012


One of my m0st favorite desserts to make for Valentine’s Day or special occasions are molten lava cakes.  If you’re not familiar with these special chocolate cakes you’re in for a real treat.  Each cake is baked in individual cups (or cupcake tin) and served warm with a melt in your mouth chocolate liquid center (lava).

Don’t let the photo intimidate you from making these miniature decadent chocolate cakes from heaven. This recipe is really easy, quick to prepare and bake, forgiving, and will make you look like a rock-star.  As a warning, if you  dust them with a little powdered sugar, whipped cream, or a scoop of vanilla or mint ice cream, you may earn a reputation as a “Dessert Diva” and will be required to make these every time company comes over.  And if you are a guy making this for your sweetie… trust me on this, chocolate is the way to a woman’s heart.

These cakes are as good as the ones you order in fancy restaurants not to mention for a lot less expensive.  So if you’re looking for a great easy chocolate cake dessert to serve for your next romantic dinner or dinner may I suggest these molten lava cakes? Enjoy!

 

Molten Lava Cakes Recipe
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Molten Lava Cakes adapted from Paula Deen’s Home Cooking
Ingredients
  • 10 tablespoons (1¼ stick) butter
  • 8 oz (1 cup) chocolate chips (any type of chocolate chips will work but I recommend semi-sweet or a combination of bitter and semi-sweet)
  • ½ cup all-purpose flour
  • 1½ cups confectioners’ (powdered) sugar
  • 3 large eggs
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • OPTIONAL : 2 tablespoons coffee liqueur (Kahlua) OR 1 tsp. instant coffee powder
Instructions
  1. Preheat oven to 425 degrees F. Spray 6 -6 ounce custard (ramekin) cups or cupcake tin. In a medium microwavable bowl, melt chocolate chips and butter in the microwave for 60 seconds and then in 30 second increments until smooth (about 1.5-2 minutes total). Add flour and sugar to chocolate/butter sauce. Stir in the eggs and yolks until smooth. Add vanilla and coffee liqueur/instant coffee and mix everything until combined. Divide the batter evenly among the each cups. Place cups on top of a cookie sheet and bake for 10 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates or you can serve each molten lava cake still in the cup.
Notes
Some optional “finishing” ideas are: sprinkle powdered sugar on top, add a dollop of whipped cream of ice cream, add raspberries or strawberries, or any combination of the above. Enjoy!

 

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{ 111 comments… read them below or add one }

Faizaan February 1, 2012 at 6:19 pm

This recipe is GOLD!!!

Reply

Rachel February 8, 2012 at 9:18 pm

I’ve been racking my brain to figure out what to make for my husband’s birthday dinner coming up this Sunday! I think I hit the jackpot here! Thank you, Alice!

Reply

Kara February 9, 2012 at 2:39 am

These did not work out well for me. Sorry, I really wanted to love them. They just….weren’t very flavorful at all.

Reply

Jenn February 9, 2012 at 3:33 pm

I made these for a practice round for Valentine’s Day and they came out perfect. I served it with vanilla ice cream and my husband said this was the best dessert I’ve ever made. Thank you so much for this recipe!

Reply

Adelyn February 12, 2012 at 2:39 am

My husband made this for us for our Valentine’s Day Celebration – perfect with some ice cream and strawberries! Thanks for sharing.

Reply

Cookie Monster February 13, 2012 at 12:17 pm

I ♥ Molten Lava Cakeee ☻ . It Is Delicious If You Serve It With A Ice – Cream Float .

Reply

Byam February 16, 2012 at 12:30 pm

This recipe turned out perfectly! The outside was moist, but firm and the inside was perfectly filled with molten chocolate. I baked them for exactly 10 minutes using cupcake tins, which made 10 total cakes. Would love to try it with dark chocolate next time!!

Reply

Joe February 23, 2012 at 10:34 pm

Three large eggs AND three egg yolks? No idea how that is different from six eggs! Help!!!

Reply

M.S. February 24, 2012 at 4:33 pm

Really? 3 large and 3 yolk …3 yolk means JUST the yolk..not the white.

Reply

Cupcake May 5, 2012 at 3:40 pm

1 egg consists of 1 egg white and 1 egg yolk.
Therefore, 3 large eggs means 3 egg whites and 3 eggs yolks.
Now split 3 more eggs and discard the whites. Add this to the other 3 eggs and you’ll have the 3 eggs and 3 egg yolks!
Good luck!

Reply

M.S. February 27, 2012 at 1:03 pm

THIS IS A KEEPER, I can’t wait to make them again!! It was so easy, I literally made them while my guests were in the living room chatting, I whipped it all together, put them in the oven and Oh Man! They were a huge hit. I do have to work on my presentation a bit….but no one cared what they looked like once they took their first bite. I just served them with Ice Cream…match made in heaven!

Reply

M.S. February 27, 2012 at 1:05 pm

P.S. I remember thinking it was very “eggy” while i was mixing it…but it’s the way it’s supposed to be…trust the recipe!

Reply

Kerin March 5, 2012 at 11:52 am

Another wonderful recipe – thank you. I made these two nights ago for my family and it was easy and delicious. Very very rich, which I love. There were two leftover and I put them in the refrigerator until the next night and warmed them for about 25 second each in the microwave and they were perfect. It’s nice to know that they could be made ahead of time and still be amazing for guests if I’m not able to make them while the guests are here.

Reply

opal March 10, 2012 at 10:37 pm

theses are amazing! i’d been experimenting fw/ different recipes for awhile, and this is the best one!

Reply

Kinnera March 11, 2012 at 6:47 am

Fantastic recipe. Its utter simplicity and swiftness belies the decadence of outcome. Thank you for sharing it.

Reply

TO March 24, 2012 at 1:56 am

Great recipe. Very easy and delicious. However, I just didn’t know what to use to spray the cups. I wasn’t able to invert the cakes into dessert plates. Any suggestions?

Reply

Cassie June 10, 2012 at 3:39 pm

Pam with flour! Works great for me and a lot easier than greasing then flouring a pan!!

Reply

Val May 8, 2012 at 9:13 pm

could you change powdered sugar to brown sugar?

Reply

Chloe January 2, 2013 at 11:54 am

No. It would ruin the recipe.

Reply

Kyla June 26, 2012 at 8:48 pm

Amazing recipe, just the warm liquid center I was hoping for! Was concerned about the number of eggs, but they turned out perfect, follow the recipe.
Covered in powdered sugar and served with strawberries and a little scoop of vanilla ice cream, it was the perfect dessert for our anniversary dinner.

Reply

Micheal August 2, 2012 at 6:50 pm

Its was so good I can’t wait till I try it!!!!

Reply

Micheal August 2, 2012 at 6:52 pm

I mean I can’t wait till I try it again! :)

Reply

Nancy August 9, 2012 at 11:24 pm

I put them in the oven for 10 minutes, when I took em out they were still liquidy.. what should I do?

Reply

Charles August 28, 2012 at 8:15 pm

This was truly a great recipe. I made this for my wife for her birthday and she was overwhelmed. She watches a lot of cooking shows and said it looked like “Top Chef” quality. I used rum extract which gave it a bold flavor all in all this is a great recipe will be doing it again and again and again.

Reply

joe August 29, 2012 at 2:32 pm

this recipe is awesome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!yo!

Reply

Caitlyn August 29, 2012 at 2:38 pm

this is a great recipe, i served it with raspberry’s and vanilla ice-cream

Reply

Caitlyn August 30, 2012 at 5:07 pm

i s8cketh strawbewrries are blue and unicorns rock

Reply

Caitlyn August 30, 2012 at 5:08 pm

ps i did notwrite that comment sierra did this recipe is excelent i would definately recommend it

Reply

Caitlyn August 30, 2012 at 5:09 pm

ps i did notwrite that comment did this recipe is excelent i would definately recommend it

Reply

Caitlyn August 30, 2012 at 5:11 pm

pink fluffy unicorns dancing on rainbowssgr7ybtvunighrvkblsyeguetkbv

Reply

Caitlyn August 30, 2012 at 5:13 pm

Faizaan February 1, 2012 at 6:19 pm

This recipe is GOLD!!!

Reply
58
Rachel February 8, 2012 at 9:18 pm

I’ve been racking my brain to figure out what to make for my husband’s birthday dinner coming up this Sunday! I think I hit the jackpot here! Thank you, Alice!

Reply
59
Kara February 9, 2012 at 2:39 am

These did not work out well for me. Sorry, I really wanted to love them. They just….weren’t very flavorful at all.

Reply
60
Jenn February 9, 2012 at 3:33 pm

I made these for a practice round for Valentine’s Day and they came out perfect. I served it with vanilla ice cream and my husband said this was the best dessert I’ve ever made. Thank you so much for this recipe!

Reply
61
Adelyn February 12, 2012 at 2:39 am

My husband made this for us for our Valentine’s Day Celebration – perfect with some ice cream and strawberries! Thanks for sharing.

Reply
62
Cookie Monster February 13, 2012 at 12:17 pm

I ♥ Molten Lava Cakeee ☻ . It Is Delicious If You Serve It With A Ice – Cream Float .

Reply
63
Byam February 16, 2012 at 12:30 pm

This recipe turned out perfectly! The outside was moist, but firm and the inside was perfectly filled with molten chocolate. I baked them for exactly 10 minutes using cupcake tins, which made 10 total cakes. Would love to try it with dark chocolate next time!!

Reply
64
Joe February 23, 2012 at 10:34 pm

Three large eggs AND three egg yolks? No idea how that is different from six eggs! Help!!!

Reply

65
M.S. February 24, 2012 at 4:33 pm

Really? 3 large and 3 yolk …3 yolk means JUST the yolk..not the white.

Reply

66
Cupcake May 5, 2012 at 3:40 pm

1 egg consists of 1 egg white and 1 egg yolk.
Therefore, 3 large eggs means 3 egg whites and 3 eggs yolks.
Now split 3 more eggs and discard the whites. Add this to the other 3 eggs and you’ll have the 3 eggs and 3 egg yolks!
Good luck!

Reply

67
M.S. February 27, 2012 at 1:03 pm

THIS IS A KEEPER, I can’t wait to make them again!! It was so easy, I literally made them while my guests were in the living room chatting, I whipped it all together, put them in the oven and Oh Man! They were a huge hit. I do have to work on my presentation a bit….but no one cared what they looked like once they took their first bite. I just served them with Ice Cream…match made in heaven!

Reply
68
M.S. February 27, 2012 at 1:05 pm

P.S. I remember thinking it was very “eggy” while i was mixing it…but it’s the way it’s supposed to be…trust the recipe!

Reply
69
Kerin March 5, 2012 at 11:52 am

Another wonderful recipe – thank you. I made these two nights ago for my family and it was easy and delicious. Very very rich, which I love. There were two leftover and I put them in the refrigerator until the next night and warmed them for about 25 second each in the microwave and they were perfect. It’s nice to know that they could be made ahead of time and still be amazing for guests if I’m not able to make them while the guests are here.

Reply
70
opal March 10, 2012 at 10:37 pm

theses are amazing! i’d been experimenting fw/ different recipes for awhile, and this is the best one!

Reply
71
Kinnera March 11, 2012 at 6:47 am

Fantastic recipe. Its utter simplicity and swiftness belies the decadence of outcome. Thank you for sharing it.

Reply
72
TO March 24, 2012 at 1:56 am

Great recipe. Very easy and delicious. However, I just didn’t know what to use to spray the cups. I wasn’t able to invert the cakes into dessert plates. Any suggestions?

Reply

73
Cassie June 10, 2012 at 3:39 pm

Pam with flour! Works great for me and a lot easier than greasing then flouring a pan!!

Reply

74
Val May 8, 2012 at 9:13 pm

could you change powdered sugar to brown sugar?

Reply
75
Kyla June 26, 2012 at 8:48 pm

Amazing recipe, just the warm liquid center I was hoping for! Was concerned about the number of eggs, but they turned out perfect, follow the recipe.
Covered in powdered sugar and served with strawberries and a little scoop of vanilla ice cream, it was the perfect dessert for our anniversary dinner.

Reply
76
Micheal August 2, 2012 at 6:50 pm

Its was so good I can’t wait till I try it!!!!

Reply
77
Micheal August 2, 2012 at 6:52 pm

I mean I can’t wait till I try it again! :)

Reply
78
Nancy August 9, 2012 at 11:24 pm

I put them in the oven for 10 minutes, when I took em out they were still liquidy.. what should I do?

Reply
79
Charles August 28, 2012 at 8:15 pm

This was truly a great recipe. I made this for my wife for her birthday and she was overwhelmed. She watches a lot of cooking shows and said it looked like “Top Chef” quality. I used rum extract which gave it a bold flavor all in all this is a great recipe will be doing it again and again and again.

Reply
80
joe August 29, 2012 at 2:32 pm

this recipe is awesome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!yo!

Reply
81
Caitlyn August 29, 2012 at 2:38 pm

this is a great recipe, i served it with raspberry’s and vanilla ice-cream

Reply
82
Caitlyn August 30, 2012 at 5:07 pm

i s8cketh strawbewrries are blue and unicorns rock

Reply
83
Caitlyn August 30, 2012 at 5:08 pm

ps i did notwrite that comment sierra did this recipe is excelent i would definately recommend it

Reply
84
Caitlyn August 30, 2012 at 5:09 pm

ps i did notwrite that comment did this recipe is excelent i would definately recommend it

Reply
85
Caitlyn August 30, 2012 at 5:11 pm

pink fluffy unicorns dancing on rainbowssgr7ybtvunighrvkblsyeguetkbv

Reply

← Previous Comments

L

Reply

Kate September 1, 2012 at 3:59 pm

This recipe was easy to follow… However, I had a hard time getting the chocolate to smooth.I think next time instead of chips, I will use a bar.
Other than that, it was very yum!

Reply

Cailin Bailey September 3, 2012 at 3:20 pm

This is the most amazing recipe ever!!! I make it every time I have guests!! Everyone loves it!

Reply

Kate September 6, 2012 at 6:27 pm

Hi! Quick question: i made this using a non stick cupcake tin and only a few came out good- the others stuck to the pan and caved in…I did use spray too….any suggestions on how to get them out in one piece??

Thanks!

Reply

Grace September 7, 2012 at 2:16 am

How long can this cake be preserved in the refrigerator if I do not plan to eat it soon?

Reply

Caitlyn100 September 14, 2012 at 11:51 pm

cucumber syrup!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Reply

Shae October 5, 2012 at 12:49 am

this recipe was good but it sucked

Reply

Liz October 7, 2012 at 1:21 am

I’ve always wanted a recipe for these, because I love eating them but hate spending so much money on the pre-made ones. I was so happy to come across this recipe — I had all the ingredients on hand and gave it a go. FANTASTIC! They taste exactly the way I was hoping. I scaled the recipe down to 2 and they worked perfectly in our little ramekins. Thank you so much for sharing it. :D

Reply

Melissa November 5, 2012 at 11:37 pm

Mmmmmm i made these today…. And OMG are they delish!!!!! I made the recipe with chocolate chips, margarine and instant Starbucks mocha soooooooo good (hubby thinks so too lol) DEF making these again!

Reply

James November 16, 2012 at 9:35 pm

I made this today and they were very good. I only had 5 eggs so I used 3 eggs + 2 yolks. It still worked but was likely less set-up then it may have been with 3 yolks. This recipe is very rich and also very good. I will make it again.

Reply

cookie girl January 4, 2013 at 8:18 pm

I loved the molten lava cakes. They were so fudgey and delicious. They are quick and easy to make. Especially, if you are hosting a party because you can make the mix before the party and when its time for dessert you can pop them into the oven for just 10 minutes. This recipe is easy to make looks great and tastes amazing! Don’t be afraid to be a little generous with the sugar and the chocolate.

Reply

Guacamolefairy March 2, 2013 at 7:57 pm

This is one of my favorite desserts, served alongside some vanilla or green tea ice cream. I lived this recipe. My family enjoyed it and raved about it. This recipe will go in my book of recipes for a lifetime!

Reply

Angely Monagas April 7, 2013 at 8:39 pm

I made these, and they were delicious! They were quick and easy to make, and not too messy or finicky. The only thing I would change was the cooking time, my oven tends to cook things faster, so they turned out more fudge like than molten lava. But they were still amazingly delicious and quite rich so a small serving is enough!

Reply

Kristine June 6, 2013 at 12:08 pm

can i use self- rising flour instead of all purpose flour? will it make a difference?

Reply

Lisa September 1, 2013 at 11:17 pm

I made this yesterday and they were perfect. I did add a tad more chocolate and a dash of salt. When I served this I did what I had been given on a cruise. I melted vanilla ice cream and poured it over the top. I then put a scoop ice cream on the side with a fanned out strawberry and a dollop of whip cream on the side. This was such a hit even my picky Mother in Law loved it and said it was what she had at a 5 star restaurant. Follow the cooking and temp it turned out perfectly I also made them in cupcake tins and re-heated them in the microwave I did two for 29 seconds and they were perfect. Beautiful presentation, thanks for the recipe.

Reply

Vi September 14, 2013 at 5:00 pm

Can you use 4 inch baking dishes instead of 6 inch ones and if so, how full do you fill them?

Reply

Jamn Nacpil October 7, 2013 at 7:54 pm

Hi. I had a question. Would it be ok to serve this a day after making it? or would it have to be served right after being baked? Cause I was hoping to do this for a 100 day anniversary dessert for my boyfriend but I wouldn’t be able to make it on the day of our anniversary since I would be working. Please and Thank you.

Reply

Judy November 9, 2013 at 10:34 am

Can the batter be made early and then cooked at the last minute or can they be made the day before and reheated.

Reply

Alice Currah November 14, 2013 at 2:58 am

Hi Judy,
Yes, you can make the batter in advance.

Thanks,
Alice

Reply

Jaylee October 15, 2013 at 11:12 pm

I love this recipe! I’m not really a chocolate fan but this is amazing! I made it for the class I’m in all the people LOVED it. Thank you for the recipe <3

Reply

Mo October 17, 2013 at 1:56 pm

Salted or unsalted butter?

Reply

Francis Kinsey November 6, 2013 at 3:56 pm

i luved this recipe it was amazing

Reply

Nat November 19, 2013 at 6:36 am

Is it ok to make this with standard-sized cupcake cups? If yes, how many will this make, and do I need to change the bake time?

How full should the cupcake cups be filled? (or how much will the cake rise?) Thanks!!

Reply

JNeal January 1, 2014 at 10:03 am

Followed recipe except used more chocolate chips, maybe 1 1/4 cups and used the 2 Tbsp. of Kahlua. Baked in a muffin tin for 9 minutes. Let cool for a few minutes. Served with a scoop of cookies and cream ice. Center was hot and gooey just like the picture…Awesome recipe!!! My guys loved it!!

Reply

Susan@LunaCafe February 12, 2014 at 1:13 pm

Gorgeous photos! the raspberries really pop the image. Perfect for LoveDay. :-)

Reply

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