Easy Chocolate Lava Cakes {for two!}

Easy Chocolate Lava Cakes {for two!}
Last modified: February 28, 2024

Simple. Rich. Gooey. My Easy Chocolate Lava Cakes are made in 20 minutes or less, oozing with molten chocolate, and are the perfect date-night treat for two!

If you’re looking for a simple chocolate lava cake recipe to make for Valentine’s day, an anniversary, or a romantic date night – Look no further! This recipe is for you. My Easy Chocolate Lava Cakes require only 5 ingredients and are the ultimate indulgence for any chocolate lover! They require no special prep, will not leave behind a mountain of dishes to clean afterwards, and are sure to please everyone who tries them!

Chocolate Lava Cake with raspberries and icing sugar and a spoon taking a piece

Getting the timing just right is the most tricky part of making these molten creations but my simple tricks are sure to melt away your stress! For me, baking lava cakes is all about grounding myself in the moment and savouring the delicious chocolate aromas. Come join me in this mindful baking adventure!

Chocolate Lava Cake with raspberries and icing sugar side view with chocolate oozing out

Your 5 most asked questions about Chocolate Lava Cakes answered:

What makes a lava cake gooey in the centre?

Lava cakes are the best of both a light chocolate soufflé and a gooey brownie! While they are not undercooked (the internal temperature still exceeds 160F and is SAFE to eat!), they are purposefully underbaked! By underbaking the lava cake, it maintains that gooey centre that oozes with each bite. Cook the cake a few minutes longer and you will have a moist, but solid, cake that has lost its ooze.

What is the best type of chocolate to use?

A good quality bittersweet or semi-sweet chocolate is essential for these Easy Chocolate Lava Cakes! Because the chocolate is the primary flavour of these cakes, a rich and silky chocolate creates that delicious, decadent interior!

Can these be made ahead of time?

Yes they can! Simply refrigerate the ramekins with lava cake batter inside for up to 2 days. On the day of desired use, return lava cakes to room temperature, and bake.

Can I reduce the sugar in this recipe?

These Easy Chocolate Lava Cakes are purposefully sweet to taste like a bowl of melted chocolate! If you are looking for a slightly less sweet alternative, simply half the sugar in the recipe and omit the icing sugar garnish! 

How can I make sure my lava cakes slide out from their ramekins?

To allow lava cakes to slide out from their moulds without sticking, greasing and/or flouring your ramekins is essential! Afraid of inverting your ramekins?! No problem! This can be the most nerve wrecking part of making a lava cake and is by no means essential to having a perfect lava cake. Simply decorate your lava cake inside your ramekin and spoon out that delicious molten centre!

To make this recipe you will need:

ingredients for Chocolate Lava Cakes
  • Butter
  • Bittersweet Chocolate (semi-sweet or baking chocolate)
  • Eggs (Egg + Egg yolk)
  • Sugar
  • Flour *and a pinch of salt!

Let’s make my Easy Chocolate Lava Cakes!

Preheat oven to 450F (425F Convection bake). Butter and flour 2x 8 oz ramekins (shaking off additional flour). Set aside.

In a small microwave-safe bowl, melt chocolate and butter (Note: I recommend heating in 30s increments). Then stir melted chocolate with the butter. Set aside.

butter and chocolate in a measuring cup
melted butter and chocolate in a measuring cup

In a medium bowl and using an electric mixer, beat egg, egg yolk, salt, and sugar until pale and fluffy (~3 mins).

eggs and sugar in a bowl
mixing eggs and sugar together with a hand mixer
mixed eggs and sugar

Fold melted chocolate and flour into the egg mixture until homogenous, chocolate-y mixture forms.

melted chocolate being added to sugar and butter mixture
golding melted chocolate and flour into egg mixture
Chocolate Lava Cakes batter in a large bowl

Divide chocolate mixture amongst two ramekins.

pouring Chocolate Lava Cakes batter into ramekins
Chocolate Lava Cakes before being baked

Bake at 450F for ~13 min or until edges are set and the centres are slightly wobbly. Remove from oven and allow the lava cakes to cool for 1-2 minutes in the ramekins. Gently loosen the edges of each ramekin with a knife and invert onto a plate. After a few seconds, unmold lava cakes from ramekins (Note: ramekins will be hot – be sure to use a towel/oven mitt to handle the hot ramekins).

freshly baked Chocolate Lava Cakes still inside ramekins
Chocolate Lava Cake on a plate before being cut open

Decorate with a dusting of icing sugar and berries, ice-cream, or whipped cream. Serve hot and enjoy the molten goodness!

Chocolate Lava Cake with a piece missing, oozing chocolate with raspberries and icing sugar on top

Also Check out:

Easy Chocolate Lava Cakes {for two!}

Simple. Rich. Gooey. My Easy Chocolate Lava Cakes are made in 20 minutes or less, oozing with molten chocolate, and are the perfect date-night treat for two!
5 from 6 votes
Prep Time 5 minutes
Cook Time 13 minutes
Course Dessert
Cuisine American
Servings 2 lava cakes

Ingredients
  

  • 1/4 cup (56g) Unsalted Butter
  • 3 oz (85g) Bittersweet Chocolate (semi-sweet/baking chocolate)
  • 1/4 cup (50g) Sugar granulated or light brown sugar
  • 1 Egg large
  • 1 Egg yolk large
  • 1 tbsp Flour All-purpose
  • pinch of salt

Instructions
 

  • Preheat oven to 450F (425F Convection bake). Butter and flour 2x 8 oz ramekins (shaking off additional flour). Set aside.
  • In a small microwave-safe bowl, melt chocolate and butter (Note: I recommend heating in 30s increments). Then stir melted chocolate with the butter. Set aside.
  • In a medium bowl and using an electric mixer, beat egg, egg yolk, salt, and sugar on high until pale and fluffy (~3 mins). Fold melted chocolate and flour into the egg mixture until homogenous, chocolate-y mixture forms.
  • Divide chocolate mixture amongst two ramekins.
  • Bake at 450F for ~11 to 13 min or until edges are set and they are still jiggly in the centre (note: you may want to check on your lava cakes after 11 min to check readiness). Remove from oven and allow the lava cakes to cool for 1 minute in the ramekins. Gently loosen the edges of each ramekin with a knife and invert onto a plate. After a few seconds, unmold lava cakes from ramekins (Note: ramekins will be hot – be sure to use a towel/oven mitt to handle the hot ramekins).
  • Decorate with a dusting of icing sugar and berries, ice-cream, or whipped cream. Serve hot and enjoy!

Video

Notes

Sofia’s Tips:
  • Don’t forget to generously grease your ramekins!! To allow lava cakes to slide out from their moulds without sticking, make sure to grease and flour your ramekins!
  • Afraid of inverting your ramekins?! No problem! This can be the most nerve wrecking part of making a lava cake and is by no means essential to having a perfect lava cake. Simply decorate your lava cake inside your ramekin and spoon out that delicious molten centre!
  • Can I reduce the sugar in this recipe? These Easy Chocolate Lava Cakes are purposefully quite sweet to taste like a bowl of  melted chocolate! If you are looking for a slightly less sweet alternative, simply half the sugar in the recipe and omit the icing sugar garnish! 
  • Timing is everything with these Lava Cakes! For best results, be ready with your serving plate once you take your ramekins out of the oven so that the lava cakes do not continue to cook for too long in the ramekins.  
  • Want to make these lava cakes ahead of time? Refrigerate the ramekins with the lava cake batter inside overnight. On day of desired use, return lava cakes to room temperature, and bake. 
 
Have you tried this recipe!? I would love to know what you think! Leave a comment below! 🙂
Keyword 10 minute recipe, 5 ingredients, brown sugar, chocolate, easy recipe, gooey, lava cake
Tried this recipe?Let us know how it was!

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5 thoughts on “Easy Chocolate Lava Cakes {for two!}”

  • 5 stars
    Delicious.!
    I made this as a valentines r treat. Served with the icing sugar sprinkled over top and fresh strawberries, raspberries and blueberries.
    I also used gluten free flour and it turned out perfect. Exactly 13 minutes in the oven. 🙂

    • Hi Alexis, I’m so happy you like this recipe and are making it for the second Valentine’s Day in a row! 🙂 Thank you for letting me know how long it baked in your oven – I will update the recipe as I bet it can help other readers too! Happy Baking – Sofia

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