Make better-than-restaurant Chocolate Lava Cakes for two with this quick and easy lava cake recipe. Just 5 ingredients and 20 minutes and you’ll be able to surprise your loved one on a date night-in.
These can also be made-ahead, stored in the freezer, and baked on a whim to surprise your date or satisfy your sudden chocolate cravings!
Chocolate Lava Cakes for two
Chocolate Lava Cakes are one of those ridiculously easy desserts ready in just 20 minutes made with just a handful ingredients that look so luxurious that people usually can’t believe they’re actually quick and easy to make.
In fact, they’re the first dessert I learned how to make when I was a teenager and had no idea how to even turn on an oven lol.
So, it’s safe to say that this recipe has been tested and loved many times and you can fully trust it, no matter your skill-set!
Why this recipe works:
- Perfectly molten centers. This recipe will give you all the detailed instructions you need to achieve that luscious molten center that’s typical of lava cakes.
- Rich and decadent. If you’re a chocolate lover, these will really hit the spot!
- 5 ingredients and they’re all pantry staples so you can make them whenever!
- Ready in 20 minutes. These are the quickest, easiest dessert you’ll ever make but they’re sure to surprise your loved one!
- Make-Ahead. Lava cakes are the perfect make-ahead dessert that you can store in the freezer and throw in the oven whenever your date is over or you’re craving dessert!
Ingredients for Chocolate Lava Cakes
Full measurements and instructions included in the recipe card below 🙂
Butter. Use unsalted butter for this recipe. You’ll need some for the cake batter and some for greasing the molds.
Chocolate. This is the key ingredient so make sure you get some high-quality chocolate from a reputable chocolate brand (no baking chocolate or chocolate chips). I like 65% dark chocolate because it has a rich dramatic flavor but you can use your favorite, just make sure it’s good quality.
Egg for structure.
Sugar, white granulated.
Flour, all-purpose.
Unsweetened cocoa powder (optional) for flouring the cake molds. I really recommend you grease with butter and flour with cocoa powder because the cocoa powder won’t show since it’s dark in color and the combo will add more flavor to the cakes while they’re baking. If you don’t have cocoa powder on hand, use non-stick spray instead (no need to flour with anything).
What is the filling made of in lava cakes?
If you had a look at the ingredients and you’re not familiar with this dessert, you’re probably wondering how these work or what the filling is made of.
When you bake a cake inside a very hot oven, the outside bakes much faster then the inside. By removing the lava cakes when they’re not fully baked yet, you get a molten ganache-like center that’s hot (and safe to consume) but still not set so when you dive in with your fork, it comes out just like lava!
How to make lava cake step by step
Step-by-step instructions and measurements included in the recipe card below 🙂
STEP ONE: Melt the butter and chocolate together (2 ways). Microwave method: in a microwave-safe bowl, add the butter and chocolate. Microwave on high in 10-second increments, stirring between each increment, until both ingredients are completely smooth and combined.
Stovetop method: add the butter to a small saucepan over low heat, allow the butter to melt completely, then add in the chocolate and stir constantly until fully melted and combined. Allow the mixture to cool down a bit before moving onto the next step.
STEP TWO: Prepare the ramekins and preheat the oven to 425F (210C). You can use ceramic, tin foil ramekin cups, or even a muffin tins. Grease the ramekins with butter and flour with unsweetened cocoa powder for best flavor (do not flour with flour or the cakes may turn white on the outside). Alternatively, simply spray with non-stick spray (no need to flour).
STEP THREE: Make the lava cake batter. Transfer the chocolate mixture to a mixing bowl and mix in the egg and sugar until fully combined. Then, add in the flour and mix until combined again. Pour the batter into your prepared ramekins.
STEP FOUR: Bake for 8-14 minutes or until the top looks soft and is slightly jiggly. I like mine at 13 minutes. The key to a perfectly molten lava center is under-baking: you want the hot oven to immediately cook the bottom and sides but the center to stay liquid so keep an eye on your lava cakes as baking time may vary according to your oven and even 1 minute can make the difference.
Once done, remove from the oven and invert onto a small serving dish. Add your favorite toppings and serve.
Make-Ahead and Storing Instructions
Make-Ahead Instructions: Lava Cakes are great make-ahead desserts. To make-ahead, follow the recipe through step 3, then cover the ramekins with aluminum foil and freeze for up to 3-4 months.
When ready to eat, pop in the oven and bake. There’s no need to thaw these (unless you want to), but keep in mind that baking from frozen can take a few more minutes than usual.
Storing Instructions: this recipe only makes 2 lava cakes so I don’t think you’ll need to store any. I don’t particularly recommend storing because of the specific texture of this dessert, I find it’s best eaten as it’s made *BUT* it can be done.
Store covered in the refrigerator for up to 2-3 days and reheat in the microwave or in a warm oven until fully heated through (molten center texture may not be the same as if it were just baked).
HAPPY BAKING!! I hope you'll love this Chocolate Lava Cakes For Two as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More chocolate recipes you’ll love:
- Chocolate Cherry Brownies
- Chocolate Filled Cookies
- Russian Chocolate Cake Truffles (Shokoladnaya Kartoshka)
- French Hot Chocolate for Two
Chocolate Lava Cakes For Two
Ingredients
- 2 tbsp (30 g) unsalted butter
- 2 oz (55 g) high-quality chocolate (chopped, no chocolate chips)
- 1 egg (room temperature)
- 2 tbsp (25 g) white granulated sugar
- 2 tbsp (15 g) all-purpose flour
- Unsweetened cocoa powder or non-stick spray (for greasing, check step 2)
Instructions
- Melt the butter and chocolate together (2 ways). Microwave method: in a microwave-safe bowl, add the butter and chocolate. Microwave on high in 10-second increments, stirring between each increment, until both ingredients are completely smooth and combined.Stovetop method: add the butter to a small saucepan over low heat, allow the butter to melt completely, then add in the chocolate and stir constantly until fully melted and combined. Allow the mixture to cool down a bit before moving onto the next step.
- Prepare the ramekins and preheat the oven to 425F (210C). You can use ceramic, tin foil ramekin cups, or even a muffin tins. Grease the ramekins with butter and flour with unsweetened cocoa powder for best flavor (do not flour with flour or the cakes may turn white on the outside). Alternatively, simply spray with non-stick spray (no need to flour).
- Make the lava cake batter. Transfer the chocolate mixture to a mixing bowl and mix in the egg and sugar until fully combined. Then, add in the flour and mix until combined again. Pour the batter into your prepared ramekins.
- Bake for 8-14 minutes or until the top looks soft and is slightly jiggly. I like mine at 13 minutes. The key to a perfectly molten lava center is under-baking: you want the hot oven to immediately cook the bottom and sides but the center to stay liquid so keep an eye on your lava cakes as baking time may vary according to your oven and even 1 minute can make the difference.Once done, remove from the oven and invert onto a small serving dish. Add your favorite toppings and serve.
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