How to Make Chocolate Lava Cakes + Video

How to make 6 ingredient chocolate lava cakes with easy step-by-step photos and a how-to video! EASY recipe on sallysbakingaddiction.com

Welcome to the Monthly Baking Challenge! In case you missed it, here is everything you need to know about the monthly baking challenge. All you really have to do is have fun in the kitchen and bake. Sounds dreadful, doesn’t it?

February Monthly Baking Challenge

The recipe is LAVA CAKES!!

Now, I’ve shared lava cakes on my blog before. They have peanut butter inside, remember? For this challenge, we’re focusing on making straight up chocolate lava cakes. I’ve gotten many requests for plain chocolate in the past year. And I decided to make them the focus for our February Baking Challenge because (1) chocolate molten lava and (2) chocolate molten lava.

How to make 6 ingredient chocolate lava cakes with easy step-by-step photos and a how-to video! EASY recipe on sallysbakingaddiction.com

Luckily the way to make them doesn’t involve anything complicated and if you don’t have the little ramekins I use– and don’t feel like buying them– you can use a muffin pan. I’ll show you how to use both.

The secret for how to make chocolate lava cakes is… well, there is no secret at all. We’re not simply microwaving frozen chocolate cakes like Chili’s does (no hate, you know how I love Chili’s!!!), but we aren’t pulling our hair out in frustration either. That’s why I wanted lava cakes as our Baking Challenge recipe this month. To learn and see how EASY they really are!

Chocolate lava cakes are so simple and here’s proof:

  • no mixer
  • 6 ingredients
  • bake time is 12-14 minutes
  • no waiting for them to cool

You’ll need 3 bowls. One for melted chocolate and butter. One for 2 eggs + 2 additional egg yolks. One for flour, salt, and confectioners’ sugar. Then you’ll just mix all the ingredients together.

Chocolate lava cakes on sallysbakingaddiction.com

Add the chocolate batter to four 6-ounce ramekins OR a muffin pan. If using a muffin pan, your lava cakes will be slightly smaller and you’ll get 6 lava cakes instead of 4. Whichever you use, grease the cups and dust with cocoa powder to prevent the lava cake from sticking.

Ramekins:

Chocolate lava cakes on sallysbakingaddiction.com

Or the muffin pan option:

Chocolate lava cakes on sallysbakingaddiction.com

How to make 6 ingredient chocolate lava cakes with easy step-by-step photos and a how-to video! EASY recipe on sallysbakingaddiction.com

They’re baked in a VERY hot oven. The high heat will cook the lava cakes around the edges and tops, leaving the insides a little gooey. And lava-y. 🙂

Carefully flip the freshly baked and warm lava cakes upside down onto plates and serve with ice cream, fresh berries, chocolate sauce, salted caramel, you name it! Since the flipping step can be a little tricky and because lava cakes are just so flipping good (!!!), here’s a video for you to see.

If 4 or 6 lava cakes are simply too many to have around, you can make these Chocolate Fudge Cakes for 2 as the monthly baking challenge recipe instead. Or if you’re not into today’s recipe at all, here is the alternate February Baking Challenge:

After you’ve made the recipe, share your photos throughout this month using #sallysbakingchallenge on Instagram or email me, tweet me, or upload a photo of your recipe to my Facebook page. Let’s get baking!!

Chocolate Lava Cakes

Ingredients:

  • 6 ounces (170g) high quality semi-sweet chocolate1
  • 1/2 cup (115g; 1 stick) unsalted butter
  • 1/4 cup (31g) all-purpose flour (spoon & leveled)
  • 1/2 cup (60g) confectioners' sugar
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks2
  • optional for topping: ice cream, raspberries, and/or chocolate syrup

Special Equipment

Directions:

  1. Spray each ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 7. *Or spray half of a 12-count muffin pan and dust with cocoa powder. If baking in a muffin pan, the recipe will yield 6 cakes.
  2. Preheat oven to 425°F (218°C).
  3. Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
  4. Whisk the flour, confectioners' sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
  5. Spoon chocolate batter evenly into each prepared ramekin or muffin cup.
  6. Place ramekins onto a baking sheet and bake for 12-14 minutes until the sides appear solid and firm-- the tops will still look soft. *If baking in a muffin pan, the cakes only take about 8-10 minutes.
  7. Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. *If you used a muffin pan, use a spoon to release the cakes from the pan and place each upside down on plates.
  8. Add toppings. Serve immediately.

Make ahead tip and freezing: You can prepare the batter through step 4. Cover tightly and refrigerate for up to 2 days. Allow to come to room temperature before continuing with step 5. You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.

Recipe Notes:

  1. Make sure to use high quality chocolate, not chocolate chips. You won't have much "lava" with chocolate chips! I suggest high quality chocolate baking bars sold in the baking aisle such as Baker's, Ghirardelli, Nestle, or Lindt. They're all typically sold in 4 ounce bars, so you will need 1 and 1/2 bars total.
  2. A note on the eggs-- for this recipe, you need 2 whole eggs plus an addition 2 egg yolks. (So you can use 2 extra whites in your healthy omelet tomorrow morning or in any of these recipes!) After 10-14 minutes in an oven this hot, the eggs should be cooked to 160°F which is considered safe to eat. If you're concerned, you can take the temperature to be sure!

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Please let me know if you have questions about the recipe or baking challenge!

How to make 6 ingredient chocolate lava cakes with easy step-by-step photos and a how-to video! EASY recipe on sallysbakingaddiction.com

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

How to make 6 ingredient chocolate lava cakes with easy step-by-step photos and a how-to video! EASY recipe on sallysbakingaddiction.com

199 comments

  1. Made this last night in muffin tin, complete success!!!

  2. I tried these last night for the family Valentine’s dinner…so delicious and easy! Thanks for making this recipe challenge. It encouraged me to try something new! https://txtanya.blogspot.com/2017/02/whats-for-dinner-feb-15.html

  3. Hi Sally! Could I make this recipe in 8 oz ramekins? Would the bake time change? Thank you, your recipes are awesome. 🙂 

  4. Hi Sally! I was wondering if I could make these in 4 ounce ramekins? I have those on hand, but not 6 ounces. I was thinking I could just bake them a shorter amount of time, kind of like the muffin tin alternative. Do you think that would work?

    Thanks!

    • Yes, that would definitely work! I’d say 8-9 minutes.

      • Thanks for the reply. I made these tonight and they were delicious!!! I overcooked them a little bit, but that was totally my fault, however, they were still great and everyone loved them! Also, they were SO easy to make, but seemed fancy! Thank you. 

  5. Hi there! I tried this tonight and failed. I used an Endangered Speicies 88% chocolate bar (cuz that’s what I had) which was the only change. The batter separated and the cakes were grainy and greasy. I thought I heated the chocolate and butter too much, but my second try produced the same results. Was it the chocolate where I went wrong?

    • Yes– I don’t think that is baking chocolate. Make sure you’re using chocolate for baking (found in the baking aisle) like Baker’s, Ghirardelli, Nestle baking bars.

  6. Challenge accepted!
    I just made them and they were perfect!!! First popped 2 into the oven and pulled them out at 12 min. Giant explosion of chocolate. Amazing. The other 2 stayed for 1 extra minute because I forgot to check the time, and didn’t have as much *lava* inside as the first ones. So I would say 12 minutes is the perfect time. Thank you, Sally!!! 

  7. My husband and two children, both under 5, made this for my birthday. It was the first time my husband had ever baked and they turned out very well! I think he must have taken st least 10 pictures of the final product and even called his mom, he was so  impressed! 

  8. Just made these tonight. Followed the recipe exactly but halved it since just two of us. Came out great!  Thanks for such a quick and easy recipe. 

  9. LOVED THESE! I’ve never been a huge fan of lava cakes (a little too rich for me), but my hubby was all for this recipe for V-Day and we both thought they were fantastic! The flavor was much better than anything served at a restaurant and so easy to make. Thanks for another good one, Sally!

  10. OMWord!! These were so good and so easy! YUM. Came out perfect! Can’t wait for March’s challenge recipe! Thank you.

  11. Made these for Valentine’s Day and they were amazing!! So easy and yummy … and I’m even a big chocolate fan. Thank you for the challenge, as I don’t think I would ever tried these otherwise. 🙂

  12. I made these last night and they were awesome! I halved the recipe and got 3 out of a jumbo muffin pan. The spoon trick was a fail for the first one (it fell apart) so for the other two I just inverted the pan onto a cutting board and they came out like magic! Perfect size for little scoops of ice cream. Fudgy, chocolate heaven.
    Can’t wait for next months.:) thank you!

  13. Yeah Me!!! Better late than never. Sally, I admit that I procrastinated with this challenge because it is a recipe that I have never made and never actually thought about making until your post. I was a little intimidated but I really wanted to participate. It was so fun, so simple and quick to make and sooooooooo delicious. Your blog is a joy to read each day and this new monthly challenge is just another thing to look forward to. Thank you for adding another little ray of sunshine to my already beautiful life. With much gratitude.

  14. Made these tonight and they were delicious. Thank you Sally for a small chocolate fudge dessert.  They turned out perfect per your instructions. Can’t wait to see what March’s challenge is.

  15. I just baked this last night! I had a blast and it was so delicious! It was so fun to share it with my girls and husband. Thank you for doing this challenge! It’s the perfect start to my baking adventure! I can’t wait to try it again once I get my ramekins!

  16. I just found this recipe on Pinterest. I really want to make it for my dentist office. It would be prepared a day before so I was wondering how long to heat up the cakes without over heating them in the microwave if they are just cold from being in the refrigerator? Also, how long to reheat if the cakes are frozen? I’m so excited to try this recipe.

    • Hi Victoria! I’d say 20-30 seconds to reheat from the fridge. And from frozen– make sure you thaw in the fridge first, then heat up for the 20-30 seconds.

  17. Would this be considered eating raw eggs since it’s meant to quickly cook the outside and not inside? Just wondering for my pregnant friend if I make them for a party

  18. Would a “large” muffin pan equal the size of a 6 oz ramekin? Or the cup holds 6 oz of liquid, would that determine a correct size?

  19. Thanks for an awesome recipe! I’ve wanted to try to make lava cakes for a while and your recipe was the simplest I found. They turned out great! My lava wasn’t super gooey and runny, maybe because I’m baking at 6,000 ft and made no adjustments for altitude?

  20. Hi Sally,

    I guess since it is the last day of February, I better get my post out there — What fun the lava cakes challenge was — Looking forward to March : Here’s the link to my results : let me know if I need to do anything else in reguards to credit! Thanks again

    http://www.thesugarsandbox.com/2017/02/28/cabernet-lava-cakes/

  21. Hi Dally! I finally got this months challenge done, and let me say they are delish! I’m a chocoholic, so of course I love them. But my husband is not really a chocolate kinds guy, and he even loved them because they’re not a super sweet kinda chocolate. I’m guessing that’s because of the semi sweet right? Anywho, I can’t wait for next month’s challenge (hopefully I’ll get it done before the end of next month this time!)

  22. Can we make the batter before and bake it later 

  23. I’ve been meaning to make these all month, but I finally got to them last night.  My four year old watched the video you attached and was able to help me with so many of the parts.  She cracked the two whole eggs and after I added the egg yolks, she whisked it all.  Then she helped with the mixing and when I poured the flour mixture into the chocolate first, she said, “That’s not how the lady in the video did it.  She put the eggs in first.”  Lol  I love the short video though, so she knows what to expect in the recipe.  They were delicious by the way.  I never knew they were such a fast and easy thing to bake!

    • Hahaha! Cracking up at “the lady in the video” 🙂 Thanks for sharing your story and I’m so glad you all loved them!

  24. It took me until the very last day of the month, but I managed to make these finally! (I’ve been fighting the flu pretty much all month, so food in general hasn’t been that appealing.) They were so delicious. Definitely a keeper recipe. My one mistake was that after setting the timer for 13 minutes, they just didn’t look quite done. *Too* gooey, if that’s possible, lol. So I put them back for one more minute, which still put me in the 12-14 range … but that one minute was too much. So my cakes, while wonderfully gooey and amazing with vanilla bean ice cream and a drizzle of caramel sauce, they weren’t really “lava” in the middle. More just “fresh-out-of-the-oven-gooey.” Still delicious, but not very accurate to the recipe. But now I know for next time! And there will definitely be a next time. 🙂

  25. I have made these 2 times in the last week! They are so easy and goooood. Love your recipes!

  26. I got in just under the wire on the last day of February. Never have made Lava Cakes before. They were so easy and so good. I can’t wait to make the peanut butter ones I have drooling over for a while on your blog. I love the monthly challenge. Great idea!

  27. Could I substitute coconut oil instead of butter or maybe even half?

    • I would try half butter + half melted coconut oil at first. I’m unsure of the results. But it’s a good start!

  28. Can you let these cool and warm them up for later :)? Xxxx

  29. What is March’s challenge recipe? Also, thanks for this great one!!!

  30. Hi, this recipe looks amazing, and I would love to try it. I am diabetic though, and i was wondering how many carbs and calories it had in it?

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