Monday, February 15, 2016

Molten Lava Chocolate Cake

I know, I know. Everyone has a molten lava chocolate cake recipe. It's getting a little overdone.

Eh, who am I kidding? What could possibly be overdone about rich, gooey, chocolately goodness?!

I'm not sure where I originally got this recipe, but I've been using it for years and it's my favorite for two reasons: 1. It uses only a few ingredients that you probably already have in your pantry, and 2. It is so easy!!!

Just wait till you see how simple this recipe is.

This is all you need.

Start by microwaving half a stick of butter with 2 ounces bitter or semisweet baking chocolate for about one minute.

The butter will be melted and the chocolate starting to get soft. Whisk them together until the chocolate is fully melted and the mixture is smooth.

Add all the remaining ingredients (sugar, egg, flour) one at a time, whisking after each ingredient.

Pour the batter into greased 1 cup ramekins and bake at 425 for 12-14 minutes, depending on how "molten" you want it. :)

Fresh from the oven. Yum!

Allow to cool for a minute, then run a knife around the edge and turn onto a plate. I love mine topped with some whipped cream.

And that is all there is to it! I love whipping these up for a relaxing night with my husband. 20 minutes (including baking time) and we have a rich dessert to indulge in! I decided to make them this weekend to complete our Surf and Turf Valentine's.

One of the other great things about this recipe is that, instead of using 1 cup ramekins, you can use muffin tins and make "mini" cakes. Bake them about 7-8 minutes and they're great for a double date!

Molten Lava Chocolate Cake

Makes: 2 large cakes (or 4 mini cakes, see below)
Prep Time: 10 minutes
Cook Time: 12 minutes


  • 2 oz bittersweet or semisweet baking chocolate
  • 1/4 cup butter
  • 1/2 cup powdered sugar
  • 1 egg and 1 egg yolk
  • 3 Tbsp flour


  1. Preheat oven to 425 degrees. Grease well two 1 cup ramekins.
  2. Melt chocolate and butter in microwave for 1 minute. Whisk until chocolate is fully melted and smooth.
  3. Add remaining ingredients, whisking after each addition.
  4. Pour batter into ramekins and bake 12-14 minutes, until center is barely set. (Can cook longer if more "brownie" texture is desired.)
  5. Allow to cool a minute or two, run knife around edge and turn onto plate. May be served with whipped cream, ice cream, or fresh fruit.

*To make "mini" cakes: use muffin tin instead of ramekins and bake 6-8 minutes. Will make 4 mini cakes.

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  1. Yum, wish you were here to make some for us! I'm pinning this.

  2. For some reason I haven't gotten around to baking lava cakes. I would love to use my recipe first time out. Thanks for sharing this at Celebrate Your Story link party.

    1. Good luck when you do make your first lava cake. I'm sure you'll be surprised at how easy it is. It'll quickly become one of your go to desserts! Thanks for visiting!

  3. Looks so good and simple too...thanks so much for sharing at AMAZE ME MONDAY!