Decadent Chocolate Lava Cake – Easy Molten Dessert Recipe

🕒 Prep Time: 10 minutes

🍳 Cook Time: 12 minutes

Ingredients for Chocolate Lava Cake

• ½ cup (1 stick) unsalted butter
• 6 oz semi-sweet chocolate (chopped or chips)
• 2 whole eggs
• 2 egg yolks
• ¼ cup granulated sugar
• ⅛ teaspoon salt
• 2 tablespoons all-purpose flour
• Optional: powdered sugar, berries, or vanilla ice cream for topping

---

How to Make Chocolate Lava Cake at Home

✅ Step 1: Prep the Ramekins

1. Preheat your oven to 425°F (220°C).
2. Grease 4 ramekins with butter and lightly dust with cocoa powder to prevent sticking.

✅ Step 2: Melt Chocolate and Butter

1. In a heatproof bowl, melt chocolate and butter together using a double boiler or microwave (in 30-second intervals). Stir until smooth.

✅ Step 3: Whisk Eggs and Sugar

1. In another bowl, whisk together eggs, egg yolks, sugar, and salt until slightly thickened.

✅ Step 4: Combine and Bake

1. Add the chocolate mixture to the eggs and stir to combine.
2. Fold in flour gently.
3. Divide batter evenly into the prepared ramekins.
4. Bake for 11–12 minutes, or until edges are set but centers are soft.

✅ Step 5: Serve Warm

1. Let rest for 1 minute, then carefully invert onto plates.
2. Top with powdered sugar, berries, or a scoop of vanilla ice cream.

---

💡 Why You’ll Love This Chocolate Lava Cake

• Ready in under 30 minutes
• Perfect for Valentine’s Day or date night
• Gooey, rich center with crisp edges
• Minimal ingredients & no fancy tools needed
• Pairs perfectly with coffee, red wine, or vanilla ice cream

---

🔎 Related High-Volume Keywords Included

• molten lava cake
• romantic chocolate dessert
• small batch dessert recipe
• quick chocolate cake
• gooey chocolate center cake
• rich chocolate treat
• restaurant-style lava cake
• easy desserts for two

---

❓FAQs – Lava Cake Tips & Tricks

Q1: Can I make lava cake ahead of time?
Yes, prepare the batter and refrigerate in ramekins. Bake just before serving.

Q2: What kind of chocolate should I use?
Use high-quality semi-sweet or bittersweet chocolate (60–70% cocoa) for the best flavor.

Q3: Can I make this recipe gluten-free?
Yes! Replace flour with almond flour or a 1:1 gluten-free blend.

Q4: Can I bake this in a muffin tin?
Yes, but reduce baking time by 1–2 minutes and grease well.