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 |
|
- 10 tablespoons (1 1/4 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)
- 1/2 cup all-purpose flour
- 1 1/2 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
- 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.
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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Sweet! That is what best describes this recipe! I like it so much! Thumbs up to the choco lava!
These look tasty and delicious. I have never made lava cakes before but I think I need too…yum!
I’ve never made them before, but I think I am going to do this for Valentines Day! They look too fabulous to pass up!
It’s hard to believe they are that simple to make. I especially like the first optional ingredient
I’ve never heard of lava cake or I just didn’t know the name, but they look divine. I will surely give it a go!
I can’t wait to surpris
I can’t wait to surprise my hunny with these on vday!!
Beautiful pictures, you do good work!
I’ve been looking for an easy lave cake recipe like this for quite some time. These look amazing, I can’t wait to try them!
Great minds think alike! I also posted my recipe for Molten Chocolate Lava Cakes in anticipation of Valentine’s Day, but my version happens to be flourless. Your cakes look divine!
Sweet, yummy, goodness! I’ll be whipping these up for sure! Here’s to Valentines day …
I’ve always heard chocolate lava cakes are insanely easy to make—yet I keep putting them off. Why? Who doesn’t love warm, ooze-y chocolate? I know I do, and your post has convinced me to hop to it. Nothing like seizing the moment!
adding a touch of almond extract to the whipped cream can be a delightfully subtle touch!
Perfect dessert for the day of Love! Or any day really, I can always use a good chocolate dessert:)
What kind of camera do you use, I simply must know!
Hi Caitlin,
I shoot with a Canon 30D. It’s discontinued but I believe there is a 50D out. And also the newest Canon Rebel is even more advanced than my 30D. I primarily shoot with a 24-70mm lens. Hope this helps!
Alice
What a beautiful dessert! Oozing, warm chocolate is absolutely irresistible.
Yummy! Thanks for such mouth watering recipe. Perfect recipe to make at this valentine day.
OOOHHH delish! Can’t wait to make these–it will be my first time!
Does anyone know if you have to use ramekins? I don’ t have any, but I have cake and pie pans… no?
Hi Anna,
This recipe is really intended for small bowl baking. I used a short canning jar or an oven proof mini mixing bowl. Also cupcake tins always work. Just be sure to grease them with non stick spray. Hope this helps.
Alice
You are right these are a great dessert to make for valentines or a romantic dinner. Can’t wait to try this recipe. Thanks!
Oh my I love this dessert. I have not made it in a while. Thanks for sharing.
YUM x infinity!!! And perfect for Valentines! Beautiful picture!
I love molten lava cakes, and those look delicious. I may need to make one (or try and get my girlfriend to make me one). I would love to have that.
Question: Do these have to be made just before serving to get the melty center? Or can they be made ahead of time? (btw, I am loving your blog
)
Hi Mandy,
These can be made ahead of time and reheated in the microwave for 30-45 seconds. If you want to just make the batter ahead of time, be sure to refrigerate them and bring them to room temperature before baking. Let me know how they turn out!
Absolutely LOVE that first shot, what kind of lens were you using for that one? A prime 50 or was it a macro?
I’m a nerd. I read the recipe again, and it clearly states “cupcake tin”
tee hee. That’s what happens when you have three little kids running around you–3,2, and 1 year old. Fun, but multi-tasking just wasn’t what it used to be. Sorry for the question, Alice!! Feels like my old teaching days when kids would ask me something I just barely answered.
Looking forward to making these.
I always wanted to prepare a dessert like this. I am inspired to try it. Very nice blog and great photography. I need to buy some ramekins first.
omg that first photo… the most molteny thing i’ve ever seen, besides maybe melted ice cream
I made these this evening, following your recipe. They are so insanely good and rich, a chocoholics dream! It is my husband and my first Valentine’s as a married couple and this dessert was perfect. Thanks!!
Woww I need to make these!!!
How many does this recipe serve???
Hi Lindi,
This recipe serves 6. Hope this helps!
Molten lava cakes are one of my hubby’s favorites, though they are usually a bit too rich for me. He would love me lots if I made these for him, though. They look decadent and wonderful!
Hi Alice,
Your photos are always SO mouth-watering and inspiring! These little cakes look so decadent and yummy!! Thanks for the extra tips in your comments
+Made these twice this weekend–once for us and once to give away.
HUGE success!! Easy, DELICIOUS and kept well. I only have one ramekin (from where I don’t know!) so I used cupcake tins. It made 12 cupcake sized and one ramekin. This will definitely be a repeat recipe over & over.
Thanks.
hi alice,
i want to make this but i don’t have ramekins available. what alternative can i use?can i use a cupcake tray?but will it invert well? thanks
Fabulous! It seems very delicious. Thanks for such great recipe. I would like to make it at Halloween. Keep posting.
hello! i want to make these but i don’t have available powdered sugar.can i use regular sugar instead?will it affect the texture?
Oh my goodness, I have to try this recipe! Thanks for sharing it!!
I JUST made the same recipe for Vday, and it turned out great! It’s really simple and I’d totally make it again. I liked your presentation with the berries and mint
salted or unsalted butter?
Hi just to confirm:
1. the recipe called for 3 eggs and additional 3 egg yolks?
2. the powdered sugar is meant for decorative, or to add into the chocolate/butter sauce?
Thank you!
Hi Apple,
Yes, the recipe is for 3 eggs and an additional 3 yolks. The powered sugar is for the cake batter – you add it to the butter, egg, chocolate sauce mixture along with the flour. You will need to use more powdered sugar if you want to use if for decorative purposes. I don’t have a measure but I would assume 1/2 tablespoon of powdered sugar for each cake. Hope this helps.
Thank you Alice!
Last question if I can, what do you mean by “Place cups on top of a cookie sheet”?
Likely I will be using muffin trays, would it be ok?
Can’t wait to try it this weekend!
I absolutely love the “lava effect”, but only achieve it if I order this at a restaurant. Tried it several times at home an nothing. Maybe your recipe will work, so keep your fingers crossed for me!
I tried to make a similar recipe Friday night to dismal results. There was no “lava” and it was like a thick, cakey-brownie with overly crisped edges. (Her recipe had the flour and powdered sugar ratio the complete opposite of yours which I guess is why it cooked “hard”? Otherwise, all ingredients are identical.)
This one though! Wow. Perfect. Ooey-gooey chocolate sensory overload. So rich it’s almost too much, but small enough that it’s just enough. Next time I’m making sure to have a scoop of vanilla ice cream alongside mine. This one will definitely be made again. =)
Hi Alice,
LOVE this recipe and really want to try it. However, how long does the batter last in the fridge? How long do they keep once baked (I can’t make all 6 at once just for me; well, I could, but that wouldn’t be good for my waistline).
Hi Anna,
Sorry for the late response. I don’t know how long the batter lasts since most of the time I prepare it as soon as I make it. I think they probably could keep for some time if you froze the cooked one and re-heated them in the microwave when you wanted to pull one out.
These are divine! My sister made this and they turned out awesome. We loved it and my daughter showed her appreciation by dramatically falling on the floor with her eyes closed and gave a deep sigh of ahhhhhhhhh!!!!
These were delicious… I ate 2. Will cook a little less next time so that the inside is a little runnier. I think my oven cooks fast.
Mine wouldn’t come out!! So I kept cooking them until they came out without falling apart. it may be due to the fact I was in a hurry and too impatient to uhm.. wait. Thanks for the recipe!
I made this recipe last night with things I had on hand, so I substituted bar chocolate for chips and made my own confectioner’s sugar by adding 1 tsp of corn starch per cup of sugar and putting it through the blender. (Don’t use a food processor; it won’t work.) I was out of vanilla so I used a good splash of kahlua, and I accidentally used a cup and three quarters of sugar. I also had no ramekins on hand so just baked the cakes in a cupcake tin, which made 12 of them with batter left over. Still baked them for 10 minutes. They turned out great. Forgiving recipe and really fast to make. My kids liked them better than the larger ones, they were still liquidy in the middle, and the flavor and texture were terrific. Thanks for the recipe.
Wow! They look delicious. Is this the same as the Chocolate Souffle?
Looks like an incredible recipe and by the sounds of it, easy to prepare. One quick question.. The instant coffee.. Do I prepare a concoction using the 1tsp coffee or just add it dry. Thanks. Cant wait to make it tomorrow for the family. Your pictures and recipes are divine!
I made this recipe for Christmas and was expecting to have a wonderful, lava cake.
Nope didn’t happen. I read that this could be put in cupcake pan without the papers, so I did . They tasted ok, but were completely cooked through, no SOFT gooey middle. Disappointing for me the cook
I will try and again or look for another recipe
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