Mini Chocolate Lava Cakes

Mini Chocolate Lava Cakes are elegant, individual desserts that feature a soft, rich chocolate cake exterior with a molten, gooey center. They are perfect for romantic dinners, dinner parties, or whenever you’re in the mood for a luxurious chocolate indulgence in under 30 minutes.

Why You’ll Love This Recipe

These cakes are a crowd-pleaser with their dramatic molten center and deep chocolate flavor. They’re surprisingly easy to make with just a handful of ingredients and require no decorating. Serve them warm with a dusting of powdered sugar or a scoop of ice cream for an unforgettable dessert experience.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Semi-sweet or dark chocolate
• Unsalted butter
• Eggs
• Egg yolks
• Granulated sugar
• All-purpose flour
• Vanilla extract
• A pinch of salt
• Butter and cocoa powder (for greasing the ramekins)

directions

1. Preheat oven to 425°F (220°C). Grease ramekins with butter and dust with cocoa powder.
2. Melt the chocolate and butter together in a heatproof bowl over simmering water or in the microwave. Stir until smooth.
3. In a separate bowl, whisk together eggs, yolks, sugar, and vanilla until thick and pale.
4. Fold the melted chocolate mixture into the egg mixture.
5. Sift in the flour and salt. Gently fold until just combined.
6. Divide batter evenly among the prepared ramekins.
7. Bake for 12–14 minutes until the edges are set but the centers are still soft.
8. Let rest for 1 minute, then invert onto plates and serve immediately.

Servings and timing

Makes 4 mini lava cakes. Preparation takes 10 minutes, and baking time is 12–14 minutes.

Variations

• Peanut Butter Center: Add a spoonful of peanut butter to the middle before baking.
• Salted Caramel: Insert a caramel candy into the center for a sweet-salty twist.
• Espresso Infusion: Add instant espresso powder for a mocha variation.
• Gluten-Free: Substitute all-purpose flour with almond flour or a gluten-free blend.

storage/reheating

These cakes are best served fresh. However, you can refrigerate unbaked batter in ramekins for up to 24 hours. Bake directly from the fridge, adding 1–2 minutes to the baking time. Baked cakes do not store well as the centers will solidify.

FAQs

Can I make these ahead of time?

Yes, assemble the batter in ramekins, cover, and refrigerate. Bake just before serving.

Why is my cake fully cooked inside?

It was likely baked too long. Bake until just set on the outside but jiggly in the center.

Can I use milk chocolate?

Yes, but the dessert will be sweeter and less intense than with dark chocolate.

Do I need ramekins?

Ramekins work best, but you can also use a muffin tin or silicone molds.

Can I freeze the unbaked cakes?

Yes, freeze them in the ramekins and bake from frozen, adding 2–3 minutes to the time.

Can I add liqueur for flavor?

Yes, a splash of Grand Marnier, Baileys, or Kahlua works beautifully.

What’s the best way to invert the cakes?

Run a knife around the edge, place a plate on top, and flip gently but quickly.

Why did my cakes stick?

Ensure the ramekins are properly greased and dusted with cocoa powder.

Can I use a hand mixer for the batter?

Yes, but mix gently to avoid over-beating.

What should I serve with these?

Vanilla ice cream, whipped cream, or fresh berries pair beautifully.

Conclusion

Mini Chocolate Lava Cakes are an impressive yet accessible dessert that delights with every spoonful. With a tender crumb and a flowing chocolate core, these cakes elevate any occasion while being easy enough for a weekday treat. A perfect combination of simplicity and elegance.

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