Molten Lava Cakes

Molten Lava Cakes

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Molten Lava Cakes

Molten Lava Cakes

Prep Time 15 minutes
Cook Time 14 minutes
Servings 4


  • 6 ounces semi-sweet chocolate - chopped or broken into pieces
  • 1/2 cup or 1 stick of butter
  • 2 whole eggs
  • 2 egg yolks
  • 1 vanilla
  • 1/2 cup powdered sugar - plus some extra for sprinkling on top if you like
  • 1/4 cup flour


  • Preheat oven to 400°.
  • Butter or spray bottoms and sides of six (6 ounces) custard cups or oven-proof ramekins or 6 cups of a muffin tin with cooking spray.
  • In a saucepan or in the microwave, carefully melt chocolate and butter over low heat, stirring frequently.
  • Cool slightly.
  • In a large bowl, beat whole eggs and egg yolks with a whisk until well blended.
  • Mix in vanilla, powdered sugar, melted chocolate mixture, and flour.
  • Divide batter evenly among the 6 cups.
  • If using custard cups or ramekins place on a sheet pan with sides.
  • Bake 12 to 14 minutes or until sides are set but centers are still soft.
  • Run a knife along the sides of the cakes to loosen.
  • Immediately place heatproof serving plate upside down over each cup.
  • Turn plate and cup over. Remove cup.
  • Sprinkle with additional powdered sugar if you like.
  • Serve warm right away.
  • Also great served with fresh berries, whipped cream, and/or vanilla ice cream.


Calories: 598kcal | Carbohydrates: 44g | Protein: 8g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 243mg | Sodium: 223mg | Potassium: 297mg | Fiber: 4g | Sugar: 30g | Vitamin A: 979IU | Calcium: 58mg | Iron: 4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. Great recipe thanks so much Amy!

  2. I love how fast and easy all these recipes are. And so delicious . Thank you

  3. Amy Hanten says:

    Hi Jess. I would think 8 ounces of good quality chocolate chips would work just fine. Will you let me know, Thanks! -Amy

  4. Wondering if I can use semi-sweet chocolate chips instead. I have a scale so could measure out 8 oz.

  5. Amy Hanten says:

    Hi Gayle, You can have the eggs whisked and the chocolate and butter melted ahead of time but I would not add the flour and sugar until a few minutes before baking. It only takes a minute to whisk together. If you absolutely want to make them ahead you can just make and bake them. Don’t over bake. You want to make sure there is the lava. If anything under bake a bit. Take them out of the custard cups and just re-heat in the microwave for 30 seconds or so until just warm. Hope that helps. Thanks! -Amy

  6. Amy Hanten says:

    Hi Rose Ann, Just go to the home page and look for the box to sign up for the newsletter. Enter your email address. I send out new recipes free every week. Thanks! -Amy

  7. Can the Molten Cake be made ahead of time and then put in the oven right before serving?

  8. I would love to be put on your mailing list for new recipes