Mini Lava Cakes for Two
Make chocolate lava cakes for two with this simple recipe! This decadent small-scale dessert is such a treat. Gooey chocolate awaits.
Updated by Kathryne Taylor on July 17, 2024
These lava cakes are rich and decadent, with cakey outsides and irresistibly gooey chocolate centers. They’re like a warm mug of hot chocolate in romantic dessert form.
These molten chocolate lava cakes look and taste impressive, but they’re pretty quick and easy to make. You don’t need any special equipment—no mixer, just a couple of bowls and a whisk. Unlike most lava cakes, you don’t even need ramekins to make this recipe. I scaled it down to fit perfectly in your muffin tin!
Known as moelleux au chocolat in France, lava cakes became popular in the United States when Chef Jean-Georges Vongerichten started serving them in the 1990s. I’m excited to report that the ingredients are simple (you probably have them), and the muffin tin technique works like a charm.
This recipe yields two small lava cakes, perfect for two individual servings. They’re rich enough that you could also serve four people who are willing to share. I never manage to polish one off on my own.
You’ll find step-by-step photos and a detailed recipe below. Let’s make some lava cakes!
Molten Chocolate Lava Cake Ingredients
Here’s what you’ll need to make lava cakes:
- Unsalted butter: For greasing the muffin tins, plus several tablespoons for melting.
- Quality chocolate or chocolate chips: Use bittersweet chocolate for more intense dark chocolate flavor, or semi-sweet chocolate for rich but somewhat more mild flavor. If using a chocolate bar, finely chop the chocolate before using (you’ll need a slightly heaping 1/3 cup). I’ve successfully used Guittard’s extra-dark chocolate chips (63 percent cacao content). Low-quality chocolate chips with additives may not work as well.
- Eggs: We’ll use one egg yolk and one full egg.
- Sugar: Two tablespoons of sugar is extremely low for a dessert and works beautifully. I tried making this recipe with natural sweeteners and it just doesn’t work as well.
- Vanilla Extract: Just a dash yields more complex flavor
- Flour: One teaspoon, can you believe it? You can use whole wheat flour, all-purpose flour or a gluten-free flour blend.
Watch How to Make Mini Lava Cakes
Lava Cake Serving Suggestions
For serving, I think these cakes are pretty with a light sprinkling of powdered sugar. For presentation bonus points, add a dollop of strawberry or vanilla ice cream and/or fresh berries.
For a special meal to accompany your lava cakes, check out my date night recipe roundup.
Chocolate Lava Cake FAQ
Can I make this recipe ahead of time? You can prepare the recipe through step 6 up to one day in advance. Refrigerate the tin in the meantime but let it warm to room temperature before baking.
Can I use ramekins instead? While this recipe was developed for a standard muffin tin, I believe you could bake the lava cakes in small, four-ounce ramekins (about three inches in diameter). I wouldn’t recommend using ramekins any larger than that.
Can I double or triple the recipe? Yes. A couple commenters reported success, but mentioned that their cakes needed an extra minute or two in the oven. Try to divide the batter as evenly as possible between the muffin cups. You won’t be able to flip individual servings onto their serving plates as you would if you were just making two. Perhaps try flipping them onto a cutting board or pan, and then carefully transferring them to serving plates with a metal spatula once they have cooled for a few more minutes.
What about the “uncooked” egg in the center of the cakes? Is it safe to eat? To my understanding, the interior of the lava cake reaches over 165 degrees Fahrenheit, which is a high enough temperature to eliminate any risks with the egg. You can verify with a thermometer if you wish.
What if my lava cakes don’t look done after 5 minutes? In my tests with my well-calibrated oven, five minutes was just right. If your oven runs cool, your cakes might need a little more time. Pay close attention to the visual cues provided within the recipe (bake until the cakes have risen from their cups but still jiggle in the center just a bit) and check out my step-by-step photos if you have any doubts.
Craving more chocolate treats?
- Amazing Chocolate Chip Cookies
- Chocolate Peanut Butter Swirl Fudge
- Coffee Chocolate Chip Blondies
- Dark Chocolate-Dipped Macaroons
- Favorite Hot Chocolate
Please let me know how your lava cakes turn out in the comments! I’m so eager to hear how this technique works for you.
Mini Lava Cakes for Two
Make chocolate lava cakes for two with this simple recipe! This decadent small-scale dessert is such a treat. No special equipment required, just a muffin tin. Recipe yields 2 small lava cakes, perfect for 2 people (or 4 people if you’re willing to share).
Ingredients
- 3 tablespoons unsalted butter, plus more for greasing the tin
- Cocoa powder or additional flour, for dusting the tin
- ⅓ cup quality bittersweet or semisweet chocolate chips or 2 ounces chocolate, chopped into small pieces
- 2 large eggs (we’ll use 1 yolk and 1 full egg)
- 2 tablespoons sugar
- ¼ teaspoon vanilla extract
- Pinch of salt
- 1 teaspoon flour (whole wheat, all purpose or gluten-free flour blend)
- Suggested garnishes: Powdered sugar, strawberry or vanilla ice cream, fresh sliced strawberries or whole raspberries
Instructions
- Preheat the oven to 450 degrees Fahrenheit, assuming you will be baking these lava cakes right away (see notes for make-ahead option).
- Prepare your muffin tin by heavily buttering only two of the cups (one on the center outside edge, the other on the opposite). See photos for reference and be sure to coat them well. Then sprinkle some cocoa powder into the buttered cups. Turn and tap the tin over the sink to lightly coat the insides of the cups with the powder. Set the tin aside.
- Place the butter in a medium heat-safe mixing bowl and melt it in the microwave (alternately, gently melt it over low heat on the stove and then remove it from the heat). Add the chocolate to the bowl and stir until melted (if the chocolate won’t melt on its own, gently warm the mixture in the microwave in 30-second intervals, stirring after each, or over very low heat on the stovetop). Set aside.
- Crack one egg and pour the egg white into a bowl for later use* or discard it. Pour the yolk into another medium-to-large mixing bowl. Crack the second egg into the yolk bowl (both the white and the yolk). Add the sugar, vanilla and salt. Beat the mixture with a whisk until foamy and pale, about 1 to 2 minutes.
- Pour the egg mixture into the chocolate mixture. Add the flour. Whisk until the mixture is fully combined.
- Divide the mixture between the two prepared muffin cups. You can fill them all the way to the top (you should have just enough mixture to fill them, but if you have extra, discard it).
- Bake for 5 minutes, until the cakes have risen from their cups but still jiggle in the center just a bit. Place the muffin tin on a heat-safe surface and let the cakes cool for 1 minute.
- In the meantime, find two dessert plates or appetizer plates with raised rims. Here’s the slightly tricky part—place the plates upside down over each of the cakes. While wearing oven mitts, securely grab both plates and the tin itself with both hands. Flip the whole thing and place the plate sides down on the counter. Gently lift up the tin and the lava cakes should release without trouble.
- Garnish as desired (if using powdered sugar, place a small spoonful in a fine-mesh sieve and sprinkle the sieve over the plates). Serve at once! Leftover cakes will keep in the refrigerator, covered, for a few days (the texture will change, but should still be delightful).
Notes
Recipe adapted from Georges Vongerichten’s Molten Chocolate Cake recipe, via Mark Bittman in The New York Times, with reference to Yossy Arefi’s Chocolate Lava Cake for Two.
Make it ahead: You can prepare the recipe through step 6 up to one day in advance. Refrigerate the tin in the meantime but let it warm to room temperature before baking.
Make it gluten free: Simply use a gluten-free flour blend. I successfully used Bob’s Red Mill.
Baking time note: If you are using whole wheat or all-purpose flour (not gluten-free) and prefer an even gooier cake, you could likely get by with 4 minutes 30 seconds baking time. The cakes will be a little more delicate, though, so I’d suggest trying this only after successfully baking with the 5-minute method.
Special diet note: I don’t believe this recipe can be made vegan or egg-free, as the eggs provide the structure to this soufflé-like dessert. You could possibly make the recipe dairy-free by using dairy-free butter, such as Miyoko’s Creamery, and dairy-free chips, such as Enjoy Life, but I haven’t verified.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
A fantastic recipe, so simple to follow, but produces such decadent results.
I’ve made these in individual portions before now, kept frozen in the freezer for up to a month (easily could have left longer). Reheat in a 400F / gas mark 6 oven for 16 minutes, enjoy.
Thanks, Stuart! That’s a great suggestion.
Do they still retain their saucy consistency after the reheat ?
I’ve made these and love them. Little treats are all my husband and I need these days so it’s a healthier choice! Of course we’re talking soul food healthy. Happy Valentines Day!
Thank you, and happy Valentine’s as well!
These are exactly what I had in mind for tonight, thank you! They look divine. However, I don’t have any baking chocolate in the house and it’s -5 degrees so I don’t want to leave the house. Could this work somehow using cocoa powder instead?
Hi Devon! We’re in the negative temps here in KC, too. Brrr. I’m sorry, I really don’t know if you could achieve the same results with cocoa powder only. If you have a decent chocolate bar or some chocolate chips, those will work, or maybe a neighbor could spare some chocolate chips? Stay warm!
These look so beautiful & fun to make – can’t wait to try. Is that strawberry ice cream in the photos? I never thought of that over vanilla but I love chocolate & strawberry!
Thanks, Hayley! Yes, it is, and I loved the strawberry-chocolate combo!
I’ve been making a single-serving version of this recipe for years (one egg, 1/4 cup chocolate chips, longer baking time) but use single-serving ramekins. Juggling skills not needed and I like the souffle-look of the just baked dessert.
Your version sounds great, Brenda!
Kate, I am sure you are telepathic. Guess what we have planned for dessert tonight? It’s all prescaled so too late to try your recipe but I will try your version tomorrow and compare the two! Always LOVE your recipes Kate. Still loving the cookbook! Many thanks for all your work!!
Love it! Please report back!
Kathryne Taylor;
Hi,how are you doing and feeling in kansas city?My name is kim and I just found your website and I had fun looking at your recipes.I hope that you don’t mind me copying down some of your recipes to make in my apartment.Do you have any recipes that are low carb and low sugar or no sugar added?I am a diabetic so I have to eat as healthy as I can on limited monthly funds that I live on.Can I use diabetic friendly ingredients in your recipes?I love your website and you did an awesome job putting your wesite together,it is easy to read your recipes as well.
Hi Kim, thank you for your note! I’d love for you to make my recipes. I’m sorry, I don’t have low carb-specific recipes. I do try to keep the recipes well balanced with wholesome ingredients. Most of my savory recipes are sugar free. Hope that helps! Stay well.
Kate, I really want to try these but the thought of flipping the muffin tin gives me pause. I have small ramekins as well as small Pyrex cups.
Have you tried baking the lava cakes in either of those?
These sound outrageously good!
Hi Lakey, small ramekins should work well. I just haven’t tested the recipe in ramekins to offer an exact baking time, but should be pretty similar if the ramekin is similar in size to a muffin cup.
Absolutely amazing! So much chocolatey goodness with pantry ingredients!
Thank you, Cheryl!
Awesome recipe – so easy to make and incredibly tasty!! I made it for my husband for our 39th valentines together ❤️❤️ today. He loved it and asked when can I make it again – ha.
Yessss! Happy Valentine’s Day to you two! We are just celebrating our fourth. :)
Thank you! Thank you! Thank you!! An impressive keeper! My 15 year old baker son just surprised us with this and I am blown away! Happy Valentines Day!
That is so awesome! Please give him a high five for me.
Hi Kate, the chocolate lava cakes were a great success with my kids! I used a muffin tin, as you suggested. Couldn’t be simpler. The recipe is easy and quick and ohhh, so delicious. Will make them again. Thank you so much!
Marvelous! Thank you for reporting back!
I’m a long time lover of your blog but this is the first of your desserts I’ve tried. Loved it. One of my lava cakes fell apart but I put it back together and into the oven for a bit longer and salvaged it. They tasted great and my partner loved it too. Next time I may leave them in a bit longer and/or bake them on the bottom rack. Thanks for an easy but great recipe!
Thank you, Meredith! I’m glad you were able to resuscitate your cake. Could be that your oven runs a little cooler than mine, so I’d just bake a bit longer next time (even 30 seconds might be enough).
These were delicious. I made them in ramekins so they were a little flatter but still came out great! Such a fun valentine treat.
I’m happy you enjoyed them, Connie!
Really good and no sharing of my cake! Be sure to really, really butter the muffin tin because mine did not come out as nice as Kate’s, but it sure was good. I added just a bit of Espresso powder.
Thank you so much for this recipe! Coming “later” actually was a boon for me; I was looking for something at that moment that was quick, delish, and would say HAPPY VALENTINE’S DAY! These lava cakes hit the spot! (Suggestion: Releasing the dessert from the muffin tins was tough for me; going around the outside of each with a knife after they had their one minute of cooling definitely helped when I repeated the recipe — for seconds!)
Hooray! You’re welcome. Thanks for taking the time to comment, Maggie.
So easy, fast and delicious. I saw your post on IG and immediately went to my kitchen to try! But one question. How does it work with the lava inside having uncooked egg in it? Is that totally fine to eat? Or did I miss something?
Hey Christa, good question. I haven’t verified with a thermometer, but I’ve read that the interior of the cakes reach over 165 degrees Fahrenheit, which is a high enough temperature to eliminate any risks with the egg.
I made these yesterday and they were perfect. I had all the ingredients prepped and ready and just had to assemble them. So tasty! And the perfect amount for two.
Awesome! Thank you, Sue.
Made this recipe for Valentine’s Day dinner dessert. So delicious, and easy to make. Even half a lava cake is a nice treat for chocolate lovers.
Thank you for sharing.
You’re welcome, Bernice! I’m happy you tried it and enjoyed the cakes.
Wow, looks amazingly yummy. Thanks for sharing
What if I wanted to triple the recipe and make it in a 6 muffin pan for my family? Is that ok, (since you talk about 2 muffin cups on opposite sides of each other)
Hi Jenny! I think that would work. At that rate, you might just want to flip the cakes onto a cutting board and then veeeery carefully transfer them to plates with a spatula.
Amazing!!
This looks great, am wondering if the recipe can be successfully doubled?
Hi Jen, I think so!
This recipe sounds delicious.
How is Cookie doing?
Thank you, Sue. Cookie is snoozing next to me now after her chemo treatment this morning. She only has a few more to go to finish up her regimen. Most days, she is her usual spunky self and we are so lucky for that. Unfortunately, she still has one problematic lymph node, so after treatment is up, we’ll pursue other options (maybe more chemo, maybe lymph node removal or radiation). I’ll do anything for my best friend and I’m consulting with some wonderful doctors.
I’ve been wanting to try a recipe for molten lava cake for a while but never wanted to specifically buy ramekins – so YES! along comes your fantastic recipe. Can’t wait to try.
Perfect! Enjoy, Kate!
. Sad
I can’t eat eggs & these look amazing
I wish I had a good alternative, Nellie!
I have heard that vegans substitute eggs in cakes by using one banana per egg so you could try that?
I wouldn’t recommend that for this recipe. Sorry!
I just made this! OMG! So good and easy! We could have easily shared one but we had no problems eating one each! I used Bob’s Red Mill AP baking flour in the red bag. Turned out perfectly!
I’m delighted you loved it.
Hi
I am jinxed at baking lava cakes
I thought my luck would change but they were very runny after 5 minutes so I am cooking for 10 minutes
How did they turn out, Harj?
Wow, It’s delicious. Thanks will try.
There was something messed-up with the ingredient measurements between what I read and what I printed. The printed recipe was calling for 4 eggs but on line the recipe called for 2 eggs. I needed to make 3 or 4 lava cakes and so I was doubling the recipe which meant 8 eggs!? This made me stop and question the proportions and amounts, I had already melted and mixed together 12 Tbsp of butter and 8 oz of chocolate. I found a different Lava Cake recipe that I was able to adjust using 1/2 of the choccolate/butter mixture which made SEVEN lava cakes. I refrigerated the other 1/2 of the chocolate/butter mixture and will consider using it in a frosting or making 7 more lava cakes later.
Hi, I’m sorry to hear there was confusion. It sounds like you printed a scaled version of the recipe 1x, 2x, 3x) button in the recipe card. I hope you try it again and let me know what you think!
Just made these tonight but unfortunately they collapsed when I flipped them – I think they were undercooked. I think my oven must not be quite up to heat. So next time I’ll cook them slightly longer (as you suggested to someone else here). But the collapsed cakes tasted so amazingly delicious that I’ll definitely try them again!
Hi Kathy, I’m sorry to hear that. Try adding some time and be sure to let me know!
Happened to me too. Bummer! Tasty tho!. I commented but it hasnt posted for some reason.
I’m sorry to hear that. Try adding more time and let me know!
WOW!!!!!
These lava cakes were the best I ever ever had, better than at a nice restaurant.
Too good….. and pretty easy to make too. Thanks and all the best for sweet Cookie
These are delicious and dangerously easy and quick to make. I made a quick raspberry coulis to go with it- just some thawed frozen berries smushed up with a bit of maple syrup and then passed thru a sieve to de-seed. My partner is verrrrry happy- thank you for the recipe!
Wonderful, Tania! Thank you for your review.
Wow!! Just devoured this. My muffin tin must be smaller bc I had enough to make three and I actually cooked it for 10 minutes bc after 5 it wasnt done at all. It was a little hard to get out of the tin but it tasted amazing!!! So good!!
Yes! Thank you for sharing you devoured it, Aviva. I’m sorry yours took longer, but happy you got it work. Maybe try 7 minutes next time and see what that does.
AMAZING! And so easy!
I’m glad you enjoyed them, Jaime!
Followed everything to a tee….even left it in the oven a couple min longer. But it fell apart. Maybe im not the beat “flipper” though I did lots of butter and cocoa. Tasty but a big mess. Bummer.
I’m sorry to hear that! Did you get the butter all the way to the top rim of the tin?
These were incredible and so easy to make! In the words of my four year old son “everyone needs to taste this”. Thank you for such a delicious treat. I’ve made them twice already
That’s great! Thank you for your review, Steph.
Hi Kate,
I am a HUGE fan of your blog and I tried the lava cake today. It came out just perfect. We loved it. Thank you for the recipe and keep it coming!
Ramya
Wonderful, Ramya! I appreciate your review.
Amazing! So decadent, yet easy and quick. Thanks for the lovely recipe.
You’re welcome, Nicole!
This is literally the best lava cake recipe I’ve ever found it has blown me into another dimension. No joke these are AMAZING
Hooray! I’m happy you think so.
I finally got around to making these. They are to die for! A perfect fast recipe for two(I actually got 4 out of the recipe). I can’t wait to make them again.
Great! Thank you for your review, Robin.
These are soooo good!! Such a nice, simple, and surprising treat. I don’t think many expect a lava cake as an easy dessert? I certainly didn’t, and wouldn’t have thought to make these before. Thanks as always, Kate!!
Marvelous to hear! Thank you, Marisa. :)
My lava cakes did not release from the pan, despite me heavily buttering the cups and shaking the powdered cocoa around. Maybe I used too much butter? It was soaking through the powder and looking very wet. It was still delicious chocolate soup with bits of cooked stuff floating around though!
Hi Leslie, I’m sorry to hear that. Maybe try adding a little more time next time and just enough butter to coat the pan.
Buonissimi!!!
thanks Kate, I really love your recipies and these mini cakes are amazing! easy, healthy and delicious.
Please, I’m waiting for a Cheesecake too..
You’re welcome! I’m glad you enjoyed it.
Another 10/10
Thank you, Jessica!
This was so lovely! I didn’t get the muffins to come out nicely, but it was still delicious. Next time, I will use 2 pans to make a double recipe because you were right to use the plates to flip them over. All the gooey goodness went onto the cutting board. In my muffin tins, a double recipe made 6. Thank you!
You’re welcome, Katrina! Thank you for your review.
I made this using coconut oil (ran out of butter) and the flavor was amazing! If you don’t mind the taste of coconut with chocolate and need to be dairy-free, this is a great way to go. I made them in smaller size ramekins and they did need a longer cooking time, more like 15-20 minutes. Great recipe!
Hi Kate ,
I’m Nereeta, from Malaysia .
Thank you so much for the recipe . Made it for our date night- My husband and I enjoyed it !
Great to hear! Thank you for your review, Nereeta.
Looks so delicious! I love reading and trying desserts like this because we normally get it in restaurants or patisseries, but this looks easy to do and I could definitely try to make it. Thank you for sharing!
You’re welcome, Hannah!
These are soooooo good! I totally recommend them and i think they are great and I don’t think any changes are needed. I made them in a muffin tin and worked great! perfect size as they are rich and fill you up quick! Thank you Kate!