Ready to make a dessert that feels like pure magic? These single-serving chocolate molten lava cakes are your ticket to a luxurious dessert with simple ingredients that pack a decadent punch. Perfect for sharing—or savoring solo—this chocolate lava cakes recipe combines ease with elegance. Let’s dive into what you’ll need to make this irresistible treat!
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Ingredients for Chocolate Molten Lava Cakes
If you’ve ever wanted to master a molten lava cakes recipe that’s as easy as it is impressive, this is the one for you! My homemade lava cake is all about simplicity with just a touch of decadence, and it’s perfect for when you want a single-serving dessert to share (or not—no judgment here!). Here’s what you’ll need:
- 3 oz (56g) semisweet or dark chocolate chips
- 3 tbsp (28g) unsalted butter
- 1 large egg
- 1 large egg yolk
- 2 tbsp (25g) granulated sugar
- 1 tsp vanilla extract
- 2 tbsp (16g) all-purpose flour
- Pinch of salt
- Optional: powdered sugar, ice cream, or berries for serving
How to Make Lava Cake
Making this easy lava cake recipe is so straightforward that it feels almost magical! You’ll go from mixing bowl to melty chocolate perfection in under 30 minutes. Here’s how:
1. Preheat Oven: Set your oven to 425°F (220°C). Grease a 6-ounce ramekin and dust with flour, shaking out the excess.
2. Melt Chocolate and Butter: In a microwave-safe bowl, melt the chocolate and butter in 20-second intervals, stirring between each, until smooth. Make sure your chocolate has cooled a bit before adding it to your eggs (see step 4)
3. Whisk Eggs and Sugar: In a separate bowl, whisk the egg, egg yolk, and sugar until the mixture is pale and slightly thickened. Stir in the vanilla.
4. Combine Wet and Dry Ingredients: Gently fold the melted chocolate mixture into the egg mixture. Sift in the flour and salt, and fold until just combined.
5. Fill Ramekin: Pour the batter into the prepared ramekin.
6. Bake: Place the ramekin on a baking sheet and bake for 10-12 minutes. The edges should be set, but the center should still jiggle slightly.
7. Cool and Serve: Let the cake cool for about 5 minutes, then run a knife around the edges and invert onto a serving plate. Dust with powdered sugar and serve warm with ice cream or berries.
Pro Tips
Making a chocolate lava cake easy doesn’t mean you can’t finesse your technique. Here are my top tips for perfect results:
- Timing is everything: Keep an eye on the bake time. Every oven is different, so start checking your lava cake right at the 01-minute mark. You’re aiming for set edges and a soft center. If you wait too long, you risk your lava cake not really having that “lava” effect. I recommend giving your ramekin a little jiggle to make sure the edges (and the top) are set, but there’s still clearly liquid in the middle that makes it wiggle.
- Cool your chocolate before adding it to your eggs: Really hot chocolate will cause you to have bits of scrambled egg in your lava cake in the end.
- Use a scale: If you have one, use a food scale to measure out your three ounces of chocolate to make sure you get an accurate measure. If you don’t have a food scale, try to do your best to measure out 3 ounces as close as possible. It’s not the end of the world if you have a little be less or more, but you do want it to be close.
- Prep your ramekin properly: Dusting the ramekin with flour ensures that the cake really comes out easily. The last thing you want is a lava cake that half sticks in the ramekin and half comes out.
- Cool slightly before inverting at the end: Don’t rush this step. Cooling for about five minutes allows the cake to set just enough to hold its shape when inverted.
FAQs
- How many lava cakes does this recipe make? This recipe as written will give you one large lava cake. I would say it’s shareable between 2 people. I usually share this one serving with my husband. However, I could definitely see one person wanting to keep one all for themselves, too! I certainly wouldn’t judge if you wanted to keep this yummy homemade lava cake all for yourself. You can always double the recipe and make another for someone else.
- What if I don’t have a ramekin? No ramekin? No problem! Use a muffin tin instead. Divide the batter between two muffin cups and reduce the baking time to 8-10 minutes. I will say, the “lava” -ness of the lava cake won’t be quite as much if you go this route, and it can be a little tricky turning your muffin tin upside down to get the lava cakes out. However, it’s possible. Just make sure to grease and flour your muffin cups really well, and gently run a knife around the edge of the muffin cup before turning the whole thing upside down to get the lava cakes out.
- Can I use milk chocolate instead of semi-sweet chocolate? You can, but the cake may be sweeter and less rich. Adjust the sugar down by 1/2 tablespoon if using milk chocolate.
- How do I know when my lava cake is done? The edges should look set and slightly puffed, while the center will still jiggle when gently shaken. Overbaking will result in a fully cooked center, which is delicious but not molten lava in the end.
- Can I make this recipe gluten-free? Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. The texture will remain just as dreamy.
- What should I serve with lava cake? Vanilla ice cream, whipped cream, or fresh berries are classic pairings. The contrast of hot, gooey cake and cold ice cream is divine.
Conclusion
This single-serving chocolate lava cake easy recipe is my go-to when I want a little indulgence without the fuss. It’s rich, gooey, and the perfect dessert for any occasion. Whether you’re treating yourself or impressing a special someone, this molten lava cakes recipe is a surefire hit. The best part? You don’t need to be a pro baker to nail it. So grab your ramekin, preheat that oven, and let’s get baking! Because life’s too short not to enjoy a warm, melty homemade lava cake on a whim. Happy baking!
Single Serve Chocolate Lava Cake
Equipment
- 1 6 oz ramekin Can also use a muffin tin in a pinch
Ingredients
- 3 oz semisweet or dark chocolate chips use a food scale to get the most accurate weight
- 3 Tbsp unsalted butter
- 2 Tbsp granulated sugar
- 1 tsp vanilla
- 2 Tbsp flour
- 1 pinch salt
Instructions
- Set your oven to 425°F (220°C). Grease a 6-ounce ramekin and dust with flour, shaking out the excess.
- In a microwave-safe bowl, melt the chocolate and butter in 20-second intervals, stirring between each, until smooth. Make sure your chocolate has cooled a bit before adding it to your eggs (see step 4)
- In a separate bowl, whisk the egg, egg yolk, and sugar until the mixture is pale and slightly thickened. Stir in the vanilla.
- Gently fold the melted chocolate mixture into the egg mixture.
- Sift in the flour and salt, and fold until just combined.
- Pour the batter into the prepared ramekin.
- Place the ramekin on a baking sheet and bake for 10-12 minutes. The edges should be set, but the center should still jiggle slightly.
- Let the cake cool for about 5 minutes, then run a knife around the edges and invert onto a serving plate. Dust with powdered sugar and serve warm with ice cream or berries.
