Mini Chocolate Lava Cakes

Decadent individual chocolate cakes with a warm, gooey molten center — perfect for an elegant dessert or a comforting treat.

The first time I baked these mini lava cakes was a revelation; the gooey chocolate center always impresses guests.

Ingredients

• Chocolate Mixture: 120 g (4.25 oz) bittersweet or semisweet chocolate, roughly chopped; 100 g (7 tbsp) unsalted butter, plus extra for greasing
• Batter: 2 large eggs; 2 large egg yolks; 90 g (scant 1/2 cup) granulated sugar; 1 tsp pure vanilla extract; 40 g (1/3 cup) all-purpose flour; 1/4 tsp fine sea salt
• For Serving (optional): Powdered sugar, for dusting; Fresh berries or vanilla ice cream

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Step 1:

Preheat the oven to 220°C (425°F). Grease six 6-oz ramekins with butter and lightly dust with flour, tapping out the excess.

Step 2:

In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.

Step 3:

In a mixing bowl, whisk the eggs, egg yolks, sugar, and vanilla until pale and thick, about 2 minutes.

Step 4:

Gently fold the melted chocolate mixture into the egg mixture until combined.

Step 5:

Sift in the flour and salt, and fold gently until just incorporated — do not overmix.

Step 6:

Divide the batter evenly among the prepared ramekins. Place ramekins on a baking sheet.

Step 7:

Bake for 11–13 minutes, until the edges are set but the centers are still soft and slightly jiggly.

Step 8:

Let rest for 1 minute. Run a thin knife around the edges, invert onto plates, and serve immediately. Dust with powdered sugar and add berries or ice cream if desired.

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

Check price on Amazon

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

Check price on Amazon

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My family loves gathering around after dinner to enjoy these warm, indulgent cakes together.

Notes

For a deeper chocolate flavor, use high-quality chocolate (70% cocoa or higher). You can prepare the cakes ahead and refrigerate before baking, adding 1 to 2 extra minutes to the baking time if baking from cold. For a flavored twist, add a pinch of espresso powder or a splash of orange liqueur to the batter. Serve with fresh mint, whipped cream, or caramel sauce for extra indulgence.

Required Tools

6 ramekins (6 oz each), heatproof mixing bowls, whisk, rubber spatula, baking sheet

Allergen Information

Contains eggs, milk (butter), and gluten (wheat flour). May contain traces of nuts if chocolate is processed in facilities handling nuts. Always check ingredient labels for hidden allergens.

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Keeps spices within easy reach while cooking, helping you season dishes quickly during everyday meal prep.

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These mini lava cakes are the perfect blend of elegance and comfort, ideal for any occasion.

Recipe FAQ

→ What type of chocolate works best?

Using bittersweet or semisweet chocolate with 70% cocoa content or higher provides a rich, intense flavor and ideal melt.

→ How do I ensure the molten center stays gooey?

Baking for 11–13 minutes until edges are set but centers remain soft is key. Avoid overbaking to retain the molten texture.

→ Can these be prepared ahead of time?

Yes, batter can be refrigerated before baking. Add 1–2 extra minutes to baking time if baking straight from cold.

→ What are good serving suggestions?

Dust with powdered sugar and serve with fresh berries or vanilla ice cream for added contrast and freshness.

→ Any tips for flavor variations?

Try adding espresso powder or a splash of orange liqueur to the batter for a subtle flavor twist.