Go Back
chocolate lava cake close up top view

Molten Chocolate Lava Cakes

These little cakes can be assembled and baked after dinner and are guaranteed to impress your guests.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 657 kcal


  • 2 oz bittersweet chocolate I use a Ghirardelli bar - found in the baking aisle
  • 4 1/2 tbsp unsalted butter
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt


  1. Preheat oven to 450 degrees F with the oven rack set in the lower third of the oven.

  2. In a large microwave-safe bowl combine the butter and chocolate. Be sure and cut the butter into smaller pieces and break the chocolate into smaller pieces. Microwave on high power for 60 - 90 seconds until the butter is completely melted. Whisk to combine the melted butter and chocolate.

  3. In a separate smaller bowl combine the eggs and sugar. Whisk until the mixture is looking frothy.

  4. Slowly stream the egg and sugar mixture into the melted butter and chocolate mixture. Stir with a spatula until completely combined.

  5. Sift the flour and salt into the bowl with the chocolate batter. Stir until no streaks of flour remain.

  6. Grease the ramekins and divide the batter evenly between the two. Bake for 10 - 12 minutes, or until the tops of the cakes are puffed up.

  7. Remove from oven and place the ramekins on plates. Allow to rest for about five minutes and serve warm.