Chocolate Lava Cakes For Two

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Lava cakes have a soft, gooey center surrounded by tender chocolate cake. They live up to their name with a molten core that’s warm and delicious. Though they’re a popular restaurant dessert, they’re quick and easy to make at home.


Espresso Powder: Adding espresso powder enhances the chocolate flavor without making the cake taste like coffee. You can skip it if you prefer.

Bake Time: For extra gooey lava cakes, bake for 10 minutes. The outside will be set, but the center will have a slight indent and jiggle. For a firmer cake with a soft center, bake for 12-13 minutes.

Let the Cake Rest: Let the cakes rest for 12 minutes to finish setting. Rest them for 2 minutes after baking, then flip and rest for another 10 minutes.


What should I serve with chocolate lava cakes?
Raspberries and coffee ice cream are great, but strawberries and any ice cream flavor or whipped cream work well too. They’re also delicious on their own.

Can I make these ahead?
Yes, prepare them as instructed and refrigerate. About an hour before baking, bring them to room temperature and bake as directed.

Can this make more than 2?
The recipe makes two lava cakes, but you can double or triple the ingredients to make more. Follow the same instructions.

Which type of chocolate do you use?
We use 70% dark chocolate. Both chocolate chips and chopped chocolate work, but dark chocolate gives the best flavor.

Chocolate Lava Cakes For Two

Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 12 minutes
Course Dessert
Servings 2


  • – 1/2 stick salted butter 4 tablespoons / 2 oz
  • – 3 oz dark chocolate chopped
  • – 1 egg
  • – 1 egg yolk
  • – 2 tablespoons sugar
  • – 1/4 teaspoon salt
  • – 1 teaspoon vanilla extract
  • – 1 teaspoon espresso powder optional
  • – 1 tablespoon all-purpose flour
  • – Extra butter and 1 tablespoon cocoa powder for lining the ramekins


  • Preheat the oven to 450°F. Butter and coat 2 ramekins with cocoa powder. Set aside.
  • In a microwavable bowl or double boiler, melt the chocolate, salt, and butter. If using a microwave, stir every 30 seconds. Once melted, add vanilla and espresso powder. Set aside.
  • In a medium mixing bowl, whisk the egg, egg yolk, and sugar until pale yellow and slightly thick. The mixture should form a ribbon when the whisk is lifted.
  • Fold the melted chocolate mixture into the egg mixture. Then fold in the flour until evenly combined.
  • Divide the batter between the ramekins. Bake for about 10 minutes until the center is soft but the outsides are firm (the center should have a slight indent).
  • Cool for 2 minutes, then flip onto a plate. Let sit for 10 minutes before removing the ramekins. Serve immediately.


**Note on Bake Time:** For extra gooey lava cakes, bake for 10 minutes. For a firmer cake with a soft center, bake for 12 minutes. Enjoy!

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