These individual chocolate cakes have a rich and gooey chocolate center!
Who can resist a chocolate cake with a warm gooey center? No one! That fudge-like center that oozes out when you dig your spoon in is a chocolate lover’s dream come true.
These molten chocolate “lava” cakes are a cinch to put together with only 7 ingredients and 20 minutes needed start to finish. They’re the answer when you need a chocolate fix quickly, or if you’re looking for a sweet ending to your date-night in. This recipe makes just two chocolate cakes, perfect for sharing!
Tips for making molten chocolate cake
- The higher quality of chocolate you use, the better the finished cakes will be. I like to use Baker’s or Guittard.
- Adding a liqueur like Chambord (raspberry liquor), Grand Marnier (orange liqueur) or Brandy is optional, but I love the added flavor. Brewed espresso would also be great, or you can use a teaspoon of vanilla extract instead.
- The most important thing to remember when baking molten chocolate cakes is to not over bake them! If you do, you’ll bake and set the molten centers and you’ll lose all the gooeyness.
- Also, do not let the baked cakes sit in their ramekins for more than a minute or two before inverting onto a serving plate. The cakes will continue to bake out of the oven, and will set the molten centers if left too long in the ramekins.
- Serve immediately! These molten chocolate cakes are meant to be enjoyed right away. The warmer they are, the more molten the centers will be.
Can Molten Chocolate Cake be made-ahead?
Yes! The best way to make these molten chocolate cakes ahead of time is to prep the batter and store it in the fridge for up to 1 day before baking. You can chill the filled ramekins, or chill all of the batter together in a bowl. Just be sure to bring the batter to room temperature for about 30 minutes before baking.
Toppings for Molten Chocolate Cake
You can’t go wrong with any of these toppings. Keep it simple and stick to just one topping, or go all out and do a bunch!
- Sweetened whipped cream
- Vanilla ice cream
- A dusting of powdered sugar
- Fresh berries such as sliced strawberries or raspberries
- Chocolate sauce
- Caramel sauce
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Molten Chocolate Cakes for Two
- 4 ounces semi-sweet chocolate, chopped
- 2 tablespoons butter
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 tablespoon Chambord, Grand Marnier, or brandy (optional)
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Preheat oven to 425°F. Grease two 6-8 oz oven-proof ramekins or custard cups with butter or nonstick baking spray.
- In a saucepan set over medium low heat, melt chocolate butter until smooth. Remove from heat and stir in sugar, and then eggs one at a time. Stir in liquor if using.
- Add flour and salt and fold in with a spatula just until combined. Do not overmix.
- Divide batter between the two ramekins and bake for 10-11 minutes, or just until the centers of the cakes appear set and are no longer moist. Do not overbake or you'll ruin the soft molten center.
- Let cakes sit in the ramekins for 1-2 minutes, then invert onto a plate and remove the ramekin. The cakes will continue cooking in the ramekin out of the oven, so don't let it sit too long.
- Serve immediately with a scoop of ice cream or whipped cream, fresh berries, chocolate sauce, or however you'd like.
- If you choose not to add a liqueur, add a teaspoon of vanilla extract instead for additional flavor.
- Can be made-ahead: Chill prepared batter for up to 1 day. Bring to room temperature for 30 minutes before baking.