Addictive Recipes from a Self-Taught Baker

How to Make Chocolate Lava Cakes + Video

Or try my peanut butter chocolate lava cakes.

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

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

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

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.


Chocolate lava cakes on

Or the muffin pan option:

Chocolate lava cakes on

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

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


  • 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


  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


Here are some items I used to make today’s recipe.

Glass Mixing Bowls | Rainbow Whisk | Muffin Pan | Ramekins | Baker’s Chocolate

Here’s another chocolate recipe to love! Try my chocolate hand pies next.

Delicious, warm, and gooey chocolate hand pies with chocolate pie dough and chocolate ganache filling! Recipe on


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


  1. I have 2 oz ramekins and I’m wondering about the bake time?

    • Quite short. But I’m unsure of the exact time. I’ve never baked lava cakes in that small of a ramekin before. Sorry I don’t have more advice!

  2. Made these for dessert tonight. 12 minutes was the perfect amount of baking time to get just the right lava flow. They are literally sooo much better than any molten lava cake I’ve ever ordered in a restaurant. These will definitely earn me brownie points with dinner guests in the future! Thank you thank you for writing and posting such an easy-to-follow delicious recipe! Love the video too 🙂

  3. Great recipe!!! Amazing taste! I made these last night using the muffin pan. I baked them at 425 for about 6 minutes. But I had one issue, (not the recipe, all me…by myself) my lava wasn’t as flowy it was more tacky, gluey. If that makes any sense. Do you have a clue as to what I may have done wrong? I used Ghiraldelli chocolate and followed everything in the recipe accordingly. Although I did melt my butter and chocolate on the stove, I hate doing it in the microwave. I appreciate your advice! Thank you for the video as well! 🙂

    • I usually melt my chocolate on the stove too! I baked mine for about 9 minutes and the inside wasn’t really that lava-y just the bottom section was. I also didn’t have any cocoa powder and it worked just fine without it. I don’t know but maybe you didn’t leave them in the oven long enough.

      • *UPDATE* I finally had a chance to remake these! I was able to get a glorious lava flow this time by stirring the batter with a whisk until completely smooth. Last time I used the spoon but didn’t stir the batter to a smooth finish afraid of over stirring. But the whisk was great and the “lava” had a beautiful flow! So the lesson… make sure you stir to a smooth finish! 🙂

  4. Is there any advice for making in mini muffin pans? Id love to make a bunch of mini ones for a kids birthday party coming up!

  5. Love this recipe! Do you know if this would work with GF flour? have you ever tried it?

  6. Wow….Love this recipe….Such a mouth watering recipe for the chocolate lovers like me. Easy & amazing. Thanks for the sharing.

  7. This recipe is totally awesome. The cakes are divine. An absolute hit with hubby and kids. Thank u Sally for sharing this treat.

  8. Thank you so much for posting this recipe! The lava cakes were absolutely delicious:)

  9. Can you make the batter ahead of time and let it sit for an hour before you bake it?

  10. Hey Sally I have a lactose intolerant friend so how about substituting oil for butter?

  11. Hi Sally 
    Could you advise the baking chocolate bar should it 
    Be milk chocolate , dark , semi sweet etc 

  12. Hi, can this recipe be halved? The ingredient amounts are easy to divide,
    I’m just making sure they’ll still come out right.

  13. My husband and I enjoyed a sweaty labored 5 mile walk in the lovely South Carolina heat after dinner and I thought “how best to celebrate this effort and hard work???”… hmm… “chocolate lava cakes”! Trust me, since we’ve been careful about calorie intake to lose weight, I knew I’d need the effort to enjoy a baked dessert without guilt (and these puppies were over 500 per serving). I had your recipe saved for a while now waiting for the perfect chance to make it. But after I baked them, thought for sure I failed, turned them over into bowls and added our chosen accompaniments we both declared “the work was SO WORTH IT!” Turns out they came out perfect, but I hadn’t made them before so didn’t know what exactly to expect. These were absolutely the best chocolate lava cakes I’ve ever had… the restaurant I used to get them at absolutely pales in comparison to this recipe, just sayin’. You blew this one out of the water, it was super easy, quick, and utterly decadent! 
    I halved the recipe to make two ramekins and it worked perfectly. My husband chose our breyers PB dairy free ice cream to go with his (that stuff is amazing), and I poured homemade raspberry coulis on mine… each of us loved our choice, and we will absolutely make this again! And again, and again! Guess there’s a lot more long walks in my future 🙂

  14. Hi Sally,
    Any way that we can make these without eggs ?

  15. Hi Sally, 

    I’d like to make these for a family picnic tomorrow.  Can I make today and then pop in the microwave before serving?


  16. I made this with out looking at the recipe notes. It worked fine with the chocolate chips. Does it taste any better with the chocolate bars?

  17. Can you use Self rising flour and omit the salt? Will stick margarine work? Thanks!

  18. Made these last night after saving so many yummy looking treats from Pinterest. So glad I chose this one to attempt. So easy to make, simply follow the directions, though I used a jumbo muffin pan which has the same capacity as the 6 ounce ramekins. They were perfect, delicious, rich, chocolatey (I could go on!). Oh, and definitely add some vanilla ice cream on top. Thank you for this recipe!

  19. Using this recipe, I baked the best lava cakes I have ever eaten! Sally, thank you so much for taking time to create this recipe and share it with us. Much appreciated!

  20. I finally got a chance to make these last night and they turned out perfect. They were amazing! My family loved them!

  21. I would like to make these for a friend’s birthday. Would these be just as delightful warmed up? I don’t know if it’s going to lose it’s fabulousness because they won’t get them fresh. 🙁


  22. would it be okay to make them and let them sit in the fridge overnight, baking them the v nxt day?

  23. I have made these chocolate lava cakes several times. Every single time they have come out perfectly. This is a recipe that I will for sure use for a very long time. I did use cheap tollhouse chocolate chips and they turned out amazing. I’m sure better quality chocolate would make them even better, but this is one of the few recipes where cheap chocolate works just spectacularly.

  24. can you reheat them in the oven 

  25. I made these tonight & they were divine! So chocolatey & very rich. I used the ramekins & as my electric oven is a bit slow, I ended up cooking them for 14 mins, checked them, then put them back in for another 2 mins. Can’t wait to make these again & share with my chocolate loving friends!

  26. Hi Sally. I made these yesterday. And my family loved them. Thank you so much for posting this incredible recipe. Lots of love all the way from Sri Lanka ❤️

  27.  These look fabulous, however I am Looking forSomething similar that doesn’t need to be served immediately. Something  as easy as this,  hopefully with a bit of a shelf life. Any suggestions?

  28. Hi Sally I love your recipes and recently tried tasted awesome !!! But though I waited a minute to take it out some was still stuck to muffin pan.pls advise

  29. Just wow!! My 17 yo son and I just made these – so so amazingly good!! We just used half the batter (the other half is in the fridge for tomorrow). We put peanut butter in one of the ramekins and left the other only chocolate…… Served up with some ice cream – I’m usually not a chocolate dessert fan, but this is just awesome!! We are having friends over during the upcoming holidays and I know what dessert will be!!

  30. How would you prepare, and heat if you froze them
    I like to make ahead but only use one or two at a time. 
    I read heat them in a microwave but for how long?

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