Chocolate Molten Lava Cake with bittersweet chocolate and cocoa has a luscious, gooey, chocolate center and can be made ahead! Perfect date night dessert!
If you’re searching for the perfect romantic dessert to accompany a dinner for two, this chocolate molten lava cake, with its rich, flowing melted chocolate, is probably about as perfect as you can get.
When the kids were growing up, chocolate molten lava cake was one of our treat desserts when we would all go out. We would usually share a couple of these cakes, and everyone fought over the luscious center part.
Everyone in our family is a chocolate lover. You know how some people prefer fruit desserts or even say they don’t like sweets? We don’t know where those aliens came from but it wasn’t our house!
Every single one of us would inhale a chocolate molten lava cake every single day if we could.
But to make it at home? That seems so decadent. So over-the-top. So…EASY!
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Romantic Dinner at Home – this special chocolate dessert is perfect for a night in with your special somone!
Yes, it is super easy to make this cake at home and takes less than thirty minutes.
What else are you having for Dinner for Two? How about my Easy Skillet Lasagna without Ricotta? That’s one of our favorites!
You Can Make Chocolate Molten Lava Cake at Home!
Melt the chocolate with the butter, whisk it into the eggs and sugar, and in about 12 minutes you have your very own Chocolate Molten Lava Cake.
Your family will think you are amazing! And you are!
Chocolate Molten Lava Cake
- 1 stick stick unsalted butter plus 2 tablespoons for greasing ramekins
- 1/4 cup cocoa powder
- 6 ounces good quality bittersweet chocolate, chopped
- 1 teaspoon vanilla
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- Pinch salt
- 2 teaspoons all-purpose flour
- 1-2 tablespoons powdered sugar
- Chocolate chips or white chocolate chips (optional)
- Preheat oven to 450. Using the 2 tablespoons of butter, grease four 6-ounce ramekins. Sprinkle cocoa powder in ramekins and tap out excess. Set ramekins on a large baking sheet.
- Place the remaining butter in a medium bowl and melt it in the microwave. Add the chocolate and stir until chocolate is completely melted, then whisk until smooth and whisk in the vanilla.
- In a separate bowl, beat the eggs and egg yolks with the sugar and salt until thickened and pale. I use a whisk for this but you could use a stand mixer or electric mixer.
- Fold the chocolate and the flour into the egg mixture, mixing until blended. Spoon the batter into prepared ramekins. At this point, you can stir in a few chocolate chips if you want. Be sure to push them down into the batter.
- Leave the ramekins on the baking sheet and bake 7-9 minutes or until tops of the cakes are barely set and centers are still jiggly. Remove from oven and allow cakes to cool in ramekins for 1 minute, then cover with a dessert plate and carefully flip over. Let stand 10 seconds and remove the ramekins. Sprinkle powdered sugar over the top and serve immediately with vanilla ice cream or homemade whipped cream.
- Err on the side of under-baking rather than over-baking.
- The batter can be made ahead and refrigerated for several hours. Bring to room temperature before baking.