Chocolate Molten Lava Cakes

The most incredible chocolate dessert ever!  Rich, delicious, Chocolate Molten Lava Cakes... yum!

Chocolate and Valentine’s Day just seem to go hand in hand….

Although, if you love chocolate like I do, you may find lots of reasons to make these amazingly delicious Chocolate Molten Lava Cakes!

I’ve enjoyed Chocolate Lava Cakes at restaurants in the past, but never realized how easy they are to make!   In fact, since first making this recipe a couple weeks ago I’ve made 2 or 3 more times (just to make sure it was good enough to share… of course!)

If you’ve never enjoyed a Chocolate Lava Cake before, they are rich chocolate cakes with a high ratio of chocolate and butter to flour.   The cakes are baked just long enough to hold their shape, but are purposely under-baked, in order to retain a delicious, “molten” hot fudge center.

This rich and delicious dessert is elegant enough to serve for a dinner party, but easy enough to make anytime you want a chocolate treat.


Chocolate Molten Lava Cakes

These cakes are so rich and delicious, and you'll be amazed how easy they are to make!

Yield: 6-8 cakes


6 oz. (6, 1 oz squares) bittersweet chocolate
2 oz. (2, 1 oz squares) semi sweet chocolate
10 tablespoons Challenge butter
1/2 cup flour
1 1/2 cups powdered sugar
3 eggs
3 egg yolks
1 teaspoon vanilla


Preheat oven to 425*F.

Grease 6-8 (6oz) ramekins (oven safe dustard cups) with butter, or non-stick cooking spray. You can fill 6 dishes full, or 8 dishes 3/4 full.

Melt the chocolate and butter in the microwave, or in a double boiler.
Stir the melted chocolate and butter until smooth, then add the flour and sugar and stir just a couple times.
Add in the eggs, yolks and vanilla, and stir until incorporated and smooth.
Divide the batter as evenly as possible among the ramekins.

Bake 14 minutes if using 6 dishes, or 12 minutes if batter is divided into 8 dishes. The edges should be firm, but the center will be loose.
Allow to cool 1-2 minutes. Enjoy directly from the dish, or run a knife around the edges of the dish, and invert onto a dessert plate.

Dust with powdered sugar, or serve with whipped cream, or vanilla ice cream.

Recipe Source - Paula Deen


Share some chocolate with someone you love this week!

Happy baking!

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51 Responses to “Chocolate Molten Lava Cakes”

  1. #
    Elizabeth — February 11, 2013 at 1:48 am

    Yummy! Thanks for sharing, it does seem easy to make! ^_~

  2. #
    Amanda — February 11, 2013 at 3:29 am

    Wow. I don’t know if I’ve ever had those but they look tasty. Hopefully they won’t be too rich for me to stand, because I loooove me some chocolate.

  3. #
    Tina — February 11, 2013 at 4:23 am

    Yummm!!! :) Love the photos too :) I hope you have a happy Valentine’s Day, and I bet your significant other will love these lava cakes!!

  4. #
    Cookbook Queen — February 11, 2013 at 12:57 pm

    Perfect Valentine’s Day dessert!!

  5. #
    sue @ cakeballs, cookies and more — February 11, 2013 at 1:21 pm

    oh I love lava cake, it is perfect!

  6. #
    Katrina @ Warm Vanilla Sugar — February 11, 2013 at 2:14 pm

    These are so gorgeous! Great idea!

  7. #
    Katrina @ In Katrina's Kitchen — February 11, 2013 at 3:23 pm

    This is the perfect dessert! I want a spoon!

  8. #
    Peggy F — February 11, 2013 at 5:08 pm

    Looks yummy and super easy!

  9. #
    The Bearfoot Baker — February 11, 2013 at 5:54 pm

    A little piece of heaven in a cute little Red Ramekin dish! Gorgeous!!

  10. #
    Andrea — February 11, 2013 at 7:44 pm

    WOW, looks delightful! I may have to try this with my Hubby this Valentine’s. :)

  11. #
    Loretta — February 11, 2013 at 11:37 pm

    Molten lava cakes scream indulgence to me! Yours look like they turned out perfectly.

  12. #
    SweetSugarbelle — February 11, 2013 at 11:38 pm

    This is my all time favorite dessert!

  13. #
    SweetSugarbelle — February 11, 2013 at 11:39 pm

    Today, at least…

  14. #
    JulieD — February 11, 2013 at 11:49 pm

    OOh this looks so good!! I’m making this soon!!!

  15. #
    Paula — February 11, 2013 at 11:51 pm

    I’ve never had a chocolate molten lava cake. Love that they are made in little ramekins, looks like a perfect serving size. Looks delicious too.

    • Glory replied: — February 12th, 2013 @ 1:17 am

      Oh Paula, if you like chocolate, you MUST try them! =)

  16. #
    KM — February 11, 2013 at 11:52 pm

    I bet these would be great for gluten free folks, who could substitute with coconut flour, since there is so little flour.

    • Glory replied: — February 12th, 2013 @ 1:15 am

      Great idea! I’ve never worked with coconut flour, but I do think this recipe would probably be a good one to try it on (since there is very little flour, as you noted).

  17. #
    Gilda B. — February 12, 2013 at 1:06 am

    I just made this and it is DELICIOUS!!! Not too rich, it’s perfect! And it literally took me 2o minutes start to finish… What a great recipe! Love love love!

    • Glory replied: — February 12th, 2013 @ 1:16 am

      So glad you gave it a try so soon! Aren’t they delicious? This is going to be dangerous in our house… now that I know I can make them so easily! =)

  18. #
    Kirsten Thompson — February 12, 2013 at 2:22 am

    These look wonderful! Is the center actually cooked? In other words, is there concern about the eggs not being cooked hot enough? Thanks?

    • Glory replied: — February 12th, 2013 @ 3:23 am

      Kirsten, Very valid question, since there is quite a lot of egg, and it appears quite undercooked, but I believe there is no reason for concern with this dish. The inside gets quite hot, since the dishes are small, and the cakes are baked in a hot oven for about 12-14 minutes. Even after the cakes cool a few mintues, you’ll find that when you dig in with your spoon it is quite hot inside.

  19. #
    Kirsten Thompson — February 12, 2013 at 2:23 am

    That “Thanks?” Was supposed to be an exclamation “Thanks!” :-)

  20. #
    Wendy — February 12, 2013 at 3:18 am

    Glory, these look like the perfect finish to any special meal. Warm chocolate. Yum. I wanted to mention to Kirsten (above) that though I believe the eggs have plenty of time in the oven to cook, when ever I am in doubt or have a recipe where the eggs aren’t cooked (like french silk pie) I just buy the eggs that are pasteurized in their shells (available at most grocery stores). Thanks!

    • Glory replied: — February 12th, 2013 @ 3:26 am

      Wendy, I think I was typing my reply to Kirsten as you were typing too =) Yes, the tip of using pasteurized eggs is great, especially for any dish where the eggs are not cooked at all. In this case, the inside does get quite hot, and since the cakes are cooked in a hot oven for 12-14 minutes I don’t believe there is any reason for concern with this dish.

  21. #
    Marina of Let the Baking Begin! — February 12, 2013 at 10:15 am

    This looks solo good right now!

  22. #
    Mi Vida en un Dulce — February 12, 2013 at 4:12 pm

    I can’t believe how easy is to make. As you, I always have this at restaurants and always think it may have some kind of trick bake it. I should try at home, I really like molten, well, I love whatever is made with chocolate :)
    By the way, I think the time in the oven as well as the temperature is enough to have eggs cooked, we can have eggs done when boiling for just 3 minutes…!!!

  23. #
    Nadine — February 12, 2013 at 6:33 pm

    Any chance you can make this in the microwave?

  24. #
    Gureisu — February 14, 2013 at 9:41 am

    looks good! what kinda flour do you use? all purpose or cake flour?

  25. #
    Debbie — February 15, 2013 at 4:40 pm

    I made these last night, for dessert following our Valentines Dinner.
    I have enjoyed Molten Lava Cakes
    on numerous cruises that I have taken. I have tried recipes to duplicate this wonderful treat in the past, with no luck. Your recipe was PERFECTION!!! I served them with a crushed raspberry sauce and whipped topping. Each bite was perfection…


  26. #
    Stephanie (Velez Delights) — February 16, 2013 at 5:55 am

    These look great! Have to make them for my roommate soon :)

  27. #
    Fruma — February 19, 2013 at 4:15 am

    These look absolutely delicious! Any substitution for butter? I want to make it for someone who can’t eat dairy… thanks!

  28. #
    Brenda Byrd — March 4, 2013 at 12:10 am

    Love the blender would be a great asset to my tools

  29. #
    Cynthia — March 6, 2013 at 4:51 am

    I have ace this recipe twice and still can’t get the center to be gooey! What am I doing wrong?

  30. #
    Rosie @ Blueberry Kitchen — March 10, 2013 at 7:05 pm

    Oh yum these look so good, I love the gooey centre!

  31. #
    Alisha — June 3, 2013 at 12:55 am

    This seemed to work out for everyone but to me it tasted terrible. I cooked it exact to recipe and even took it out a bit early and it tasted spongy and dry with small moist middle. The middle is way to bitter for me to eat and enjoy I feel terrible I wasted my time and money on this recipe.

  32. #
    Shyanne — June 25, 2013 at 3:08 pm

    I just made these last night and they were so delicious! One of the best desserts i’ve had in a long time :) I didn’t have any bittersweet chocolate so I used 10 oz. of dark chocolate and I think I will just keep using that!

  33. #
    Mari — October 4, 2013 at 3:10 am

    Where can i buy the little cups ?

  34. #
    Patricia — December 10, 2013 at 1:44 pm

    Your photography skills are uh-MAZING!That ribbon looks so perfect right there, but your cake looks even better!!!

  35. #
    Brooke — January 27, 2014 at 3:30 pm

    This recipe turned out perfect!! Thank you!!!

  36. #
    Martha Sanchez — February 5, 2014 at 8:09 pm

    Glory, What brand of chocolate do you use for the molten lava cakes?

  37. #
    Pam — February 13, 2014 at 6:40 pm

    We were in the mood for something homemade and chocolatey last night. I made this as a last minute dessert. It was FABULOUS and super, super easy. Thanks Glory, I can always trust your recipes are fool proof and great tasting.

  38. #
    cortney — November 3, 2014 at 1:36 am

    Made these for my book club and everyone loved them. Thanks for sharing

  39. #
    Avni — February 9, 2015 at 4:37 pm

    Is it possible to divide this recipe in half?

  40. #
    Avni — February 9, 2015 at 4:40 pm

    Also, since I’m using 10 oz ramekins and don’t know the exact bake time, how do you know when the cake appears to be done?

  41. #
    Lori — August 20, 2015 at 2:56 pm

    My Son In Law loves this, so I will try it. Looks perfect.

  42. #
    June — January 26, 2016 at 2:49 pm

    What if you can’t serve these right away? How do they ‘keep’? Store at room temp for a day? Thanks for any help. Looks like a great recipe.


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