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    Home » Whole Food Recipes » Best Desserts

    November 14, 2017 | By Jami

    Quick And Easy Chocolate Lava Cakes

    Jump to Recipe

    Chocolate lava cakes are a fabulous dessert with an oozing dark chocolate inside and a crispy brownie outside that melts in your mouth. Plus, you won't believe how quick and easy they are to make!

    Quick and Easy Chocolate Lava Cakes

    Chocolate lava cakes are one of the most fabulous desserts I know of with their gooey dark chocolate centers and crispy brownie-like outsides. It's serious chocolate goodness all wrapped up in an elegant presentation when baked in ramekins.

    But - would you believe it if I told you that they take about 10 minutes to make and just 14 minutes to bake? It's true! Goodness - that something so good should be so easy is like a little chocolate miracle, right?

    It's because of that combo of quick yet special that lava cakes are my go-to dessert recipe for entertaining. I have made these many, many times and they remain a family (and whoever is at our table) favorite.

    There are fussy recipes out there which have you shape balls out of ganache for the centers, or fill a pan with water to cook the ramekins in, but you can probably guess that my recipe is not like that. I'm all about simplicity, and I regularly look for the easiest route to an end product- as long as it doesn't affect that end product.

    And I can tell you, with conviction, that the simpleness of this recipe does not affect the end product at all...no sireee.

    Individual Chocolate Lava Cakes

    Easy Lava Cakes-dusting with cocoa powder

    Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.

    The recipe makes four half-cup sized ramekins. I used to make larger cakes, but they are really rich, so I cut the recipe down to fit into half-cup sizes. (You can use larger sized ramekins if that's what you have, the batter will only come to 3/4 or half full, but will bake and unmold the same if well prepared.)

    One of my secrets to making it easy to unmold the cakes after cooking (which isn't really a secret- just good practice) is to generously brush the insides of the ramekins with butter - making sure to get ALL the crevices. Then dust the cups with cocoa powder (not flour) so that there are no white particles when the cakes are released after cooking.

    And more chocolate is always a good thing in my book.

    Easy Lava Cakes in ramekin

    After prepping the ramekins, continue with the recipe, mixing the batter and dividing it between the cups. Bake until the top looks set - just make sure to bake the cakes right before you want to eat them, as they are gooiest when warm.

    Make-Ahead Tip: Since there's no baking powder in the recipe, you can make the batter about an hour in advance and leave them on the counter while you prepare the meal. As you are sitting down to eat dinner, pop the cakes into the oven to cook so that they are perfectly warm when it's time for dessert. You can also cover the ramekins with plastic wrap and refrigerate for longer before baking - even overnight.

    Releasing Easy Lava Cakes

    Unmold the cakes by inverting the ramekins onto individual dessert plates within about 5 minutes of removing from the oven. Lift off the ramekin carefully using a hot pad - but as long as you butter and dust the insides of the cups, they'll just come right out. They really are easy all the way around!

    Easy Lava Cakes-dusting with cocoa

    I like to dust with more cocoa powder - you could use powdered sugar or drizzle with homemade chocolate syrup as well. Sometimes we even add a scoop of ice cream- but really not very often, as these are so rich.

    Gooey Inside of Easy Lava Cakes

    They're so unassuming when served, but as soon as the hidden center "lava" is opened, the oohs and aahs start. And when the first bite is taken...

    Quick and Easy Lava Cakes

    Well, let's just say you better be ready with the recipe!

    East Lava Cakes
    Print Recipe Pin Recipe
    5 from 2 votes

    Quick And Easy Lava Cakes

    A fabulous melt-in-your-mouth dessert of oozing dark chocolate inside with a crispy brownie outside.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Desserts
    Cuisine: American
    Yield: 4
    Author: Jami Boys

    Ingredients

    • 1/2 cup chopped chocolate or chocolate chips (bittersweet or semisweet) (3½ ounces)
    • 1/3 cup butter plus more for greasing
    • 1/2 cup sugar
    • 3 tablespoons flour*
    • 2 eggs
    • cocoa powder for dusting

    Instructions

    • Heat oven to 400 degrees (if you are cooking right away). Generously grease the inside of four ½ cup ramekins with softened butter and dust with cocoa powder, tapping out any excess.
    • Melt the chocolate and butter together how you like - using a double boiler, or in the microwave. I prefer the microwave, using a 4 cup glass measure and heating for 45 seconds, then whisking until smooth. If using a double boiler, transfer the chocolate mixture to a medium sized bowl.
    • Stir in the sugar and flour. Then add the eggs and whisk until everything is incorporated.
    • Divide the batter evenly between the cups (they will be about 3/4 full) and set the cups on a small cookie sheet to make it easy to go in and out of the oven. See note for make ahead option.**
    • Bake for 15 minutes until tops are firm and edges are set. Invert immediately (or at least within five minutes) onto individual serving plates. Dust with additional cocoa powder, if desired.

    Notes

    *I use whole wheat pastry flour. A 1:1 gluten free flour will also work.
    **To Make Ahead: At this point, the cakes can be set aside at room temperature for an hour or so. Then simply bake them while you're eating so that they will be ready (and gooiest!) when you want to serve dessert. They can even be make the day before and kept, covered with plastic, in the refrigerator. When you're ready to serve them, let them sit on the counter at room temperature while the oven heats and then bake as directed.

    Nutrition

    Calories: 397kcal | Carbohydrates: 45g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 126mg | Sodium: 182mg | Potassium: 30mg | Fiber: 1g | Sugar: 39g | Vitamin A: 642IU | Calcium: 43mg | Iron: 1mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    Other Quick Delicious Desserts You May Like:

    Chocolate Chip Ice Cream without a machine
    No Churn Chocolate Chip Ice Cream

     

    Berry crisp with Big Crumb Topping

    Berry Crisps with Big Crumb Topping

     

    Chocolate Chip Cookie Cups - An Oregon Cottage

    Chocolate Chip Cookie Cups

     

     

     

     

     

    Disclosure: affiliate links in this post will earn commission based on sales, but it doesn't change your price.  Click here to read my full disclaimer and advertising disclosure.

     

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

    Comments

    1. Pat says

      February 05, 2022 at 4:40 am

      So easy looking! I'd like to try these in an air fryer. Has anyone had success doing this? I'm wondering about temperature and time.

      Reply
      • Jami says

        February 07, 2022 at 3:42 pm

        Never tried it, though interesting suggestion!

        Reply
    2. Jeanne says

      February 13, 2016 at 2:12 pm

      Jami
      Trying to cut down on sugar so in a lot of my baking, I've been using the stevia-sugar baking blend. Do you think that would be ok for your lava cake recipe?

      Reply
      • Jami says

        February 14, 2016 at 4:56 pm

        I haven't tried that, Jeanne - let us know how it works if you do!

        Reply
    3. Lila says

      February 07, 2015 at 8:19 pm

      I plan to put a little less than double the batter for each cake but almost double considering mines a 7 oz. I couldn't find any recipes for my ramekin size, but I was hoping I could use this and change the baking time. I don't want to overbake it though because it might not ooze out.

      Reply
    4. Lila says

      February 05, 2015 at 7:43 pm

      I don't have 4 oz ramekins- I have 7 oz. Is that okay? How long do you think I should bake these then? I tried a different recipe and failed…my lava cake wasn't coming out of the cup even though I sprayed it well, so I hope this one works well it looks delicious 🙂

      Reply
      • Jami says

        February 06, 2015 at 4:36 pm

        Hmm, Lila, that's a big size difference and will make the baking time a lot different. I would divide between them and then check at the 10 minute mark. They'll still be good if they're overcooked, they just won't have the 'lava' centers. You might have to do a couple run-throughs to get a time that works with your bigger ramekins.

        Reply
        • Lila says

          February 06, 2015 at 7:46 pm

          Thanks for the quick reply. So you think it would be baked for less time like under 10 minutees? I plan to fill up 3/4 of the 7 oz ramekin. I'm new to baking here 🙂

          Reply
          • Jami says

            February 07, 2015 at 11:52 am

            I don't know exactly, Lila - are you doubling the amount of batter? If you're using the recipe for 4-oz ramekins and putting it in 7-oz then they will be thinner and won't need as much cooking time. When you're adapting recipes, there will always be trial and error - it's part of learning to bake. 😉

            Reply
    5. mehwish says

      September 25, 2014 at 10:37 am

      hi

      i have a question is the butter salted or unsalted

      Reply
      • Jami says

        September 25, 2014 at 5:00 pm

        Either will work - I usually use salted because that's what I have on had most of the time.

        Reply
    6. amna says

      July 26, 2014 at 4:01 am

      my sister is 12 year ol and she made it correctly for me it was soo yummy. By the way is it necessary to use the semisweet choclatechips? we use sweetened.

      Reply
    7. Stephanie says

      July 22, 2014 at 6:42 pm

      Just wanted to say thank you! I made these yesterday in 4 oz canning jars (leaving 1/2 inch headspace) and they turned out perfectly at 16 minutes (could be my oven). They did puff up out of the jars but didn't make a mess and settled back down nicely inside after cooling. They are delicious and exactly what I've been looking for. My husband got hooked on Arby's lava cakes but I wanted a better alternative. He told me he couldn't eat the ones from there any more now that he'd had these. They are soooo much better. Thank you!!

      Reply
      • Jami says

        July 23, 2014 at 12:56 pm

        What a fabulous idea, Stephanie, to use the canning jars! Great alternative to ramekins. And you're welcome - we think they're the best, too. 😉

        Reply
    8. Maha K Ansari says

      July 11, 2014 at 10:51 am

      Hey I was wondering if I could use a cupcake tray instead of ramekins?

      Reply
      • Jami says

        July 11, 2014 at 1:44 pm

        Sure, Maha, the cupcake tins are a bit smaller, though, so I'd just be careful how full I'd fill them. And of course getting them out when they're warm will be a bit of a challenge, but if that's your only option, I'd go for it. 🙂

        Reply
    9. Cameron says

      July 01, 2014 at 3:57 am

      I just have to say that this recipe is OUT OF THIS WORLD! thank you for this.:) I made this last night for my friends and they couldn't believe how great it was. definitely giving an A++

      Reply
      • Jami says

        July 01, 2014 at 9:50 am

        Wow, so happy you like it, Cameron - it really is in our family's regular rotation of dessert ideas. 🙂

        Reply
    10. Alice Seba says

      April 16, 2014 at 9:16 am

      This was amazing..thank you! My husband has been recovering from surgery and hasn't eaten much in days. When he declared he wanted lava cake at 10:45 pm last night, I wasn't too thrilled about it...but wanted to bring some cheer to his bedridden days. Most lava cake recipes take soooo long to prepare, so this recipe was absolutely perfect and delicious.

      Reply
      • Jami says

        April 16, 2014 at 9:27 am

        Glad you liked it, Alice! I feel the same way about it, too - it's definitely a recipe that makes people feel special yet is so easy to do. Those are my favorite recipes. 😉

        Reply
    11. Jess says

      February 26, 2014 at 9:24 am

      Can this cake be frozen after making? They are so good I want to have them handy for whenever anyone pops by for a cuppa.

      Reply
      • Jami says

        February 26, 2014 at 11:35 am

        Hmmm, I don't think so, Jess. The 'lava' center tends to solidify as they cool, so it would be a different kind of cake then.

        Reply
    12. Melanie says

      February 17, 2014 at 4:38 am

      Thanks for the recipe...I am heading into the kitchen to do some late night cooking. Best way to pass the time when you can't sleep 😛

      Reply
    13. Sam says

      February 14, 2014 at 11:38 pm

      I just made these for Valentine's day. We had a little but of a mishap (first one out of the oven turned into a puddle, so we put them in a few extra minutes and one of them ended up overcooked), but they were still amazing! I'm definitely making these again next time I have guests over.

      Reply
      • Jami says

        February 15, 2014 at 9:50 am

        A delicate balance, Sam - though you're right, when they're good they're very, very good. 😉

        Reply
    14. B says

      January 30, 2014 at 7:23 am

      Looking forward to trying these! My ramekins are the larger 10 oz. size so I am planning on doubling the recipe to make 4 bigger servings. How long do you think I should cook them if they are twice as large?
      Thanks!

      Reply
      • Jami says

        January 30, 2014 at 12:43 pm

        I haven't made them bigger, only smaller, so I don't know exact times. I would think an extra 5 minutes? There might be some trial and error, unfortunately (it happened to me with the smaller size) - however, it still results in a yummy cake, the center is just solid if it cooks too long. Wishing you luck with this! 🙂

        Reply
    15. John Hayden says

      November 24, 2013 at 6:29 pm

      Perhaps I'm missing a step? When do I put the melted chocolate mixture in? Do I put the cake batter in then the melted chocolate then more batter? And do I fashion a small cup in the batter to hold the melted chocolate? Thanks for any help. Look forward to trying these!

      Reply
      • Jami says

        November 25, 2013 at 3:59 pm

        Sorry John, I'm just seeing this now! You're making it too difficult. 🙂 Once the chocolate is melted, simply stir in the remaining ingredients and divide the batter between the ramekins. It 'magically' makes the lava-y inside (as long as you don't overcook them), no extra steps needed!

        Reply
        • John Hayden says

          November 25, 2013 at 4:04 pm

          Ok, great to hear! Thank you for the reply! Look forward to trying them.

          Reply
    16. Mindy says

      February 14, 2013 at 9:00 pm

      Um, we just finished our Valentine's Day dinner at home with these. Holy Lord, they were amazing!!!!! Definitely going into the make again soon file!!!!

      Reply
    17. Kristina says

      February 09, 2013 at 2:39 pm

      These turned out beautifully. The only change I made was to butter and then dust with sugar instead of cocoa powder - it gives them a nice crunchy exterior. Thank you 🙂

      Reply
    18. Melanie says

      February 08, 2013 at 1:18 pm

      I've officially found my new favorite blog!

      Reply
    19. Jess says

      November 23, 2012 at 12:46 am

      This cake is so good and the best part is how quick and easy it is! However, I do not always produce consistent result when I turn the cake out, there would be some that would already start oozing.... 🙁 Though not that pretty, they still taste delish but how do I prevent that? (I did grease/brush the ramekins with melted butter and dust ALOT of cocoa powder) The technique I use is put a plate over the super hot ramekin and then invert quickly. Appreciate any tip to make this cake perfect each time. Many thanks!

      Reply
      • Jami says

        November 23, 2012 at 7:22 am

        Hmmm, Jess, I don't often have that happen. Sometimes a bit of the cake will stick, but it's usually from the bottom (top when inverted), so the middle doesn't ooze. You can try running a knife around the edges before inverting the cakes, and maybe even cooking them a minute more if there's too much pudding center and not enough cake yet to hold it all in. Just throwing out ideas here - hope they help!

        Reply
    20. Lisa says

      September 03, 2012 at 5:58 pm

      Just made these. Amazing. I would have never even thought to try to make a lava cake until I stumbled upon this recipe. It will get much use at our house! Thanks!

      Reply
      • Jami says

        September 04, 2012 at 7:31 am

        Glad you liked these, Lisa. Hard to believe something could be so easy and yet so hard-looking (and SO good!), isn't it? They are a regular at our house for a special treat, too!

        Reply
    21. Six Sisters says

      February 28, 2012 at 4:29 am

      This lava cake looks so good! Can't wait to try it! We loved having you link up to our "Strut Your Stuff Saturday." We hope you'll be back! -The Sisters

      Reply
    22. Turmeric n Spice says

      February 27, 2012 at 4:00 am

      That looks awesome. Am baking this soon thxs for posting ! First time here - u have a beautiful cottage !!

      Reply
      • Jami @ An Oregon Cottage says

        February 27, 2012 at 7:51 pm

        Thank you!

        Reply
    23. Sugar Mama Bakeshop says

      February 27, 2012 at 3:33 am

      YUM! This looks amazing 🙂 I would love for you to share at the Recipe Party at Sugar Mama Bakeshop!

      Reply
    24. Tina @ Babycakes Blog says

      February 26, 2012 at 1:02 am

      That looks really good, I love the idea of the cocoa powder to help keep them from sticking.

      Reply
    25. Dawn says

      February 24, 2012 at 7:13 pm

      This looks wonderful. I cannot wait to try it!

      Reply
    26. Erin says

      February 24, 2012 at 12:31 am

      Hi Jami,

      I made these lava cakes for my husband's birthday and they were delicious! Supremely easy to make too! Thanks for sharing this recipe--we have a new favorite chocolate cake recipe now. 🙂

      Take care,
      Erin
      Carolina Country Living

      Reply
    27. Jensamom23 says

      February 17, 2012 at 4:43 pm

      These look yummy!

      Reply
    28. DonDeHogar says

      February 16, 2012 at 3:44 pm

      I've been eyeing recipes for a while now but always deciding on something else since they looked so complicated. I'm going to try this one as soon as summer gives us a break down here in Buenos Aires.
      Thanks for sharing!

      Reply
    29. Stoney Acres says

      February 16, 2012 at 3:32 pm

      Holy Cow that looks good! We are going to have to give this recipe a try!!!!

      Reply
    30. Anonymous says

      February 16, 2012 at 4:00 pm

      sounds great! will try!

      Reply

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