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.

78 Reviews
210CommentsJump to recipe

mini chocolate lava cake recipe

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!

chocolate lava cake ingredients

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!

how to make 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

pouring lava cake batter into prepared muffin tin

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.

lava cakes before and during baking

lava cake out of oven

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.

mini lava cake on plate

chocolate lava cakes, ready to serve

Craving more chocolate treats?

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.

easy lava cake recipe

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Mini Lava Cakes for Two

  • Author: Cookie and Kate
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 2 lava cakes
  • Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 78 reviews

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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

  1. Preheat the oven to 450 degrees Fahrenheit, assuming you will be baking these lava cakes right away (see notes for make-ahead option).
  2. 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.
  3. 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.
  4. 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.
  5. Pour the egg mixture into the chocolate mixture. Add the flour. Whisk until the mixture is fully combined.
  6. 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).
  7. 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.
  8. 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.
  9. 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.

Kate and Cookie

HELLO, MY NAME IS

Kathryne Taylor

I'm a vegetable enthusiast, dog lover, mother and bestselling cookbook author. I've been sharing recipes here since 2010, and I'm always cooking something new in my Kansas City kitchen. Cook with me!

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Comments

  1. Stuart

    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.

    1. Kate

      Thanks, Stuart! That’s a great suggestion.

    2. ManosRK

      Do they still retain their saucy consistency after the reheat ?

  2. 4waystoyummy

    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!

    1. Kate

      Thank you, and happy Valentine’s as well!

  3. Devon

    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?

    1. Kate

      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!

  4. Hayley

    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!

    1. Kate

      Thanks, Hayley! Yes, it is, and I loved the strawberry-chocolate combo!

  5. Brenda Tabor

    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.

    1. Kate

      Your version sounds great, Brenda!

  6. Joanne

    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!!

    1. Kate

      Love it! Please report back!

  7. Kim Hollenbeck

    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.

    1. Kate

      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.

  8. Lakey

    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!

    1. Kate

      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.

  9. Cheryl Buckerfield

    Absolutely amazing! So much chocolatey goodness with pantry ingredients!

    1. Kate

      Thank you, Cheryl!

  10. Donna

    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.

    1. Kate

      Yessss! Happy Valentine’s Day to you two! We are just celebrating our fourth. :)

  11. Robin Fakler

    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!

    1. Kate

      That is so awesome! Please give him a high five for me.

  12. Pasqualina

    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!

    1. Kate

      Marvelous! Thank you for reporting back!

  13. Meredith

    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!

    1. Kate

      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).

  14. Connie

    These were delicious. I made them in ramekins so they were a little flatter but still came out great! Such a fun valentine treat.

    1. Kate

      I’m happy you enjoyed them, Connie!

  15. Shirley

    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.

  16. Maggie

    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!)

    1. Kate

      Hooray! You’re welcome. Thanks for taking the time to comment, Maggie.

  17. Christa

    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?

    1. Kate

      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.

  18. Sue Peoples

    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.

    1. Kate

      Awesome! Thank you, Sue.

  19. Bernice McBeth

    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.

    1. Kate

      You’re welcome, Bernice! I’m happy you tried it and enjoyed the cakes.

  20. Ivory

    Wow, looks amazingly yummy. Thanks for sharing

  21. Jenny

    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)

    1. Kate

      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.

  22. Sonia

    Amazing!!

  23. Jen

    This looks great, am wondering if the recipe can be successfully doubled?

    1. Kate

      Hi Jen, I think so!

  24. Sue

    This recipe sounds delicious.
    How is Cookie doing?

    1. Kate

      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.

  25. Kate

    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.

    1. Kate

      Perfect! Enjoy, Kate!

  26. Nellie Landeros

    . Sad
    I can’t eat eggs & these look amazing

    1. Kate

      I wish I had a good alternative, Nellie!

    2. Penny Moore

      I have heard that vegans substitute eggs in cakes by using one banana per egg so you could try that?

      1. Kate

        I wouldn’t recommend that for this recipe. Sorry!

  27. Midori

    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!

    1. Kate

      I’m delighted you loved it.

  28. Harj

    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

    1. Kate

      How did they turn out, Harj?

  29. freddy joe

    Wow, It’s delicious. Thanks will try.

  30. Baking with Love on the Palouse

    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.

    1. Kate

      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!

  31. Kathy

    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!

    1. Kate

      Hi Kathy, I’m sorry to hear that. Try adding some time and be sure to let me know!

    2. Nancy

      Happened to me too. Bummer! Tasty tho!. I commented but it hasnt posted for some reason.

      1. Kate

        I’m sorry to hear that. Try adding more time and let me know!

  32. Leanne

    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

  33. Tania L

    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!

    1. Kate

      Wonderful, Tania! Thank you for your review.

  34. Aviva

    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!!

    1. Kate

      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.

  35. Jaime

    AMAZING! And so easy!

    1. Kate

      I’m glad you enjoyed them, Jaime!

  36. Nancy

    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.

    1. Kate

      I’m sorry to hear that! Did you get the butter all the way to the top rim of the tin?

  37. Steph

    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

    1. Kate

      That’s great! Thank you for your review, Steph.

  38. Ramya

    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

    1. Kate

      Wonderful, Ramya! I appreciate your review.

  39. Nicole

    Amazing! So decadent, yet easy and quick. Thanks for the lovely recipe.

    1. Kate

      You’re welcome, Nicole!

  40. Maddie

    This is literally the best lava cake recipe I’ve ever found it has blown me into another dimension. No joke these are AMAZING

    1. Kate

      Hooray! I’m happy you think so.

  41. Robin L Pritchard

    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.

    1. Kate

      Great! Thank you for your review, Robin.

  42. Marisa S

    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!!

    1. Kate

      Marvelous to hear! Thank you, Marisa. :)

  43. Leslie

    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!

    1. Kate

      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.

  44. hansel

    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..

    1. Kate

      You’re welcome! I’m glad you enjoyed it.

  45. Jessica

    Another 10/10

    1. Kate

      Thank you, Jessica!

  46. Katrina

    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!

    1. Kate

      You’re welcome, Katrina! Thank you for your review.

  47. Nora

    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!

  48. Nereeta

    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 !

    1. Kate

      Great to hear! Thank you for your review, Nereeta.

  49. Hannah Jones

    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!

    1. Kate

      You’re welcome, Hannah!

  50. Alice Peaks

    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!