Molten lava cake recipe for Valentine's Day

Decadent Molten Lava Cake

prep time
cook time
total time
makes
4 cakes

This decadent molten lava cake is easy to serve when the sauce is in the cake. Garnish this dessert with a few berries and a scoop of ice cream and you’ve got a sweet treat oozing with chocolatey goodness!

This chocolate dessert bakes to perfection in just about 10 minutes. If you want to achieve restaurant quality cake for this recipe, select the best chocolate you’re willing to buy. More expensive varieties contain cocoa butter and cocoa solids that equate to gourmet taste. This doesn’t mean you have to break the bank, just be sure to read the labels before you purchase the ingredients.

Don’t forget to use oven-safe ramekins for this dessert. Simply butter, spray or flour the containers well so the cake comes out easily. If they stick for any reason, just grab that fork of yours and eat them out of the ramekins like a soufflé!

Garnish with berries, whipped cream (dairy or dairy-free) or ice cream and enjoy!

Molten Lava Cake Recipe

what you'll need
  • 4 oz ramekins, oven-safe, approximately 6-8in size
  • 10 Tbsp unsalted butter
  • 4 oz bittersweet chocolate, chopped
  • 2 oz semi-sweet chocolate, chopped
  • 2 large eggs
  • 2 egg yolks
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 2 Tbsp all-purpose flour
Nutrition Facts
Molten Lava Cake Recipe
Amount Per Serving
Calories 581 Calories from Fat 432
% Daily Value*
Total Fat 48g 74%
Saturated Fat 28g 140%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 286mg 95%
Sodium 184mg 8%
Potassium 48mg 1%
Total Carbohydrates 38g 13%
Dietary Fiber 4g 16%
Sugars 28g
Protein 9g 18%
Vitamin A 25%
Calcium 3%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.
let's do it
  1. Preheat oven to 425 degrees and place rack in center of oven. Spray ramekins thoroughly with cooking spray and place on baking sheet.
  2. Place butter in microwave-safe bowl and melt completely. Add chopped chocolate, stir until combined. Set aside and allow chocolate to cool slightly.
  3. In a separate bowl, beat eggs, sugar and salt with hand mixer until thickened, pale and tripled in volume (about 4-5 minutes). Fold chocolate into egg mixture until completely incorporated. Gently fold in flour.
  4. Spoon batter into prepared ramekins and bake 9-12 minutes until firm along edges, but soft in center. Allow to cool 1 minute before unmolding.
  5. Simply run knife along sides of ramekin to loosen edges and place dessert plate upside down on top of ramekins and invert then carefully unmold cakes.
  6. Garnish as desired and serve immediately.
One Last Thing

Want to make the lava cake in advance? Just pour completed batter into ramekins, cover and refrigerate. Return to room temperature before baking!