These Easy Molten Chocolate Lava Cakes for Two are the perfect for Valentine’s Day! Served warm and with a gooey molten chocolate center. These are so delicious with a scoop of vanilla ice cream on top! You can make the melted chocolate mixture and store the cake batter in the fridge for up to 48 hours before baking.

Chocolate Lava Cake Recipe

Valentine’s Day is one of my favorite holidays to celebrate! So naturally I’m excited that it’s just a few weeks away! And it’s probably no surprise that I plan on celebrating my love with chocolate. More specifically, with these easy molten chocolate lava cakes for two!

This is our first (and only!) Valentine’s Day as an engaged couple, so I want to make the night extra special. And to us, extra special = homemade pasta, a good bottle of wine, and gooey chocolate cake. Oh, and old episodes of law and order. What can I say? We’re complete and total homebodies!!! And would much rather spend a romantic holiday cozied up at home than in a cramped and crowded restaurant. Any other homebodies out there that can relate?

But I digress! Let’s get back to the lava cakes I’m going to teach you to make! This recipe makes two supremely rich and chocolatey molten cakes. Just enough for you and your sweetheart to enjoy… without having any leftovers. And trust me: you won’t have any leftovers!!! Because every time I make these, the plates are scraped clean. Not the prettiest image… but totally true.

Ingredients in a Chocolate Lava Cake?

• Unsalted Butter: In a pinch, salted butter will work fine as a sub.
• Chocolate: Skip the chocolate chips and spring for quality chocolate, such as Ghiradelli, if possible. Bittersweet chocolate will give you a darker flavor while semisweet chocolate will give you a sweet cake.
• Sugar: Brown sugar sweetens and adds moisture while confectioners’ sugar sweetens and helps thicken the molten chocolate center.
• Eggs: You’ll use one whole egg and one egg yolk. You can save the extra egg white for another recipe or discard.
• Flour: For best results, lightly spoon your flour into the measuring cup, don’t pack it. All-purpose flour works best for this recipe.
• Salt: Just a small amount of salt enhances the flavors and balances out the sweetness.
• Vanilla Extract: Similar to salt, vanilla enhances the flavors in the melted chocolate mixture. And adds it’s rich vanilla flavor.
• Espresso Powder: Optional, but enhances the chocolate flavor and adds a nice flavor. In my opinion it doesn’t make the chocolate taste like coffee. But if you really hate coffee, I’d suggest leaving it out.

You’ll also need two 6-ounce ramekins to hold the cake batter. I don’t suggest making these cakes without the ramekins.

How to bake molten lava cake?

• First, you’ll want to preheat your oven to 450 degrees (F). This can take up to 30 minutes, so plan ahead of time.
• Then you’ll make the melted chocolate mixture aka the cake batter. The first step is melting the chocolate and butter together until smooth. Then you simply whisk in the remaining ingredients… and that’s it. So easy!
• You can make the batter in the microwave or use a double boiler. Just be sure to melt on low so the chocolate doesn’t burn.
• Next, you’ll need to grease two 6-ounce oven safe ramekins. I use and love these.
• Then you’ll divide the batter evenly among the prepared ramekins. And place them on a small baking sheet, and bake for 10 to 11 minutes, Or until they’ve puffed up, but are still a little jiggly in the middle.
• And finally, be sure to only cool the cakes for exactly one minute before turning them over and removing them from the molds. Otherwise they’ll continue cooking and could stick.

They should be set but the center should still be a little jiggly! Ready in less than 30 minutes, this is the perfect quick and easy date-night recipe!

Can Lave Cakes be made ahead of time?

YES!!! The batter can be refrigerated for up to 48 hours. Just let it come to room temperature before baking.

If you don’t have time to let it come to room temperature, add 3 to 4 minutes onto the bake time. Since the chocolate will be starting off colder and solid, it’ll need extra time to melt and cook properly.

What to serve chocolate molten lava cakes with?!

To be completely honest, these gooey chocolate cakes are delicious enough to stand alone!

But if you really want to make them over-the-top, serve them with vanilla ice cream. Or with whipped cream, fresh fruit, or salted caramel sauce! As you can see in my photos, I served them with chocolate shavings and fresh raspberries, and it was DELICIOUS. Or, if you’d like to keep things simpler, sprinkle them with a light dusting of cocoa powder or confectioner’s sugar. The options are almost endless!

For more Valentine’s Day Recipes, Check Out:

• Flourless Chocolate Fudge Cake
• One-Bowl Red Velvet Cupcakes
• Red Wine Chocolate Truffles
• Valentine’s Day Cookie Pie
• Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting
• Grand Marnier Chocolate Molten Cakes

Easy Molten Chocolate Lava Cakes for Two

Ashley Manila

These Easy Molten Chocolate Lava Cakes for Two are so delicious and perfect for Valentine’s Day! A rich, decadent, and romantic chocolate dessert recipe anyone can make at home!

4.86 from 14 votes

PRINT RECIPE PIN RECIPE

Prep Time 5 minutes mins

Cook Time 11 minutes mins

Inactive Time 1 minute min

Total Time 17 minutes mins

Course Dessert

Cuisine Cake

Servings 2 cakes

Ingredients

 

• 2 ounces unsalted butter
• 3 ounces semi-sweet chocolate, chopped
• 1 teaspoon espresso powder
• 1/4 cup light brown sugar, packed
• 1/4 cup confectioners’ sugar
• 1 large egg, at room temperature
• 1 egg yolk, at room temperature
• 1/2 teaspoon vanilla extract
• 1/4 cup flour
• 1/8 teaspoon salt (tiny pinch)

Instructions

 

• Preheat oven to 450°F. Generously grease two 6-ounce ramekins with butter OR nonstick baking spray; place on a baking sheet and set aside until needed. 
• Add the butter and chocolate to a large, microwave safe bowl and microwave in 20 second increments, making sure to stir well after each increment, until chocolate is completely melted. Remove from the microwave and whisk smooth. Whisk in the espresso powder. Then whisk in both sugars, stirring until well combined. Add in the egg, egg yolk, and vanilla and mix until well combined.
• Toss in the flour and salt and mix until just combined, being sure not to over mix the batter.
• Evenly divide the batter among the prepared ramekins and place them back on the baking sheet.
• Bake for 11 to 12 minutes, or until the tops have puffed up and the edges are firm but the center is still  slightly jiggly.
• Remove from the oven and cool for exactly 1 minute. Using a tea towel to protect your hands, carefully invert each ramekin onto a small plate. Top with chocolate shavings and berries, if using. Serve at once and enjoy!

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature