Date Night Chocolate Lava Cakes for Two
There are a lot of desserts I love, but chocolate lava cakes hold a special place in my heart. My mom and I had one on a cruise once, and from that moment on, we ordered them almost every single night of the trip, and haven’t stopped talking about them in the fourteen years that it’s been since that trip. No regrets. Something about that warm, melty chocolate center with a scoop of ice cream felt like living to young me. When I got home, I knew I had to figure out how to make them myself, and honestly, this was one of the first recipes that made me realize I wanted to do this for a living.
Lava cakes feel fancy, but they’re surprisingly simple. A handful of ingredients, a little mixing, and just the right amount of time in the oven is all it takes. The outside bakes up soft and cake-like, while the center stays perfectly molten, ready to spill out as soon as you cut into it. A dusting of powdered sugar and a little whipped cream on top takes them to the next level, but even on their own, they’re dangerously good. They literally melt in your mouth.
The trick is in the timing—bake too long, and you’ve got a really good chocolate cake. Too short, and you’ve just got warm batter (not the worst thing, but not quite what we’re going for here). The sweet spot is right in the middle, where the edges are firm, but the center is still wobbly. Once you’ve nailed that, you’ve got a foolproof dessert that’s perfect for Valentine’s Day, date night, or just an excuse to eat something chocolatey without sharing. And honestly, what could be better than that? Happy Baking!
With love,
Your Baker, Hannah
Ingredients Needed to Bake Chocolate Lava Cakes:
Semi-sweet chocolate chips
Salted butter
Eggs
Vanilla extract
Granulated sugar
All-purpose flour
Salt
Cocoa powder (for dusting ramekins)
Powdered sugar and whipped cream (optional, for serving)
Ingredient Substitutions:
Chocolate: You can use dark chocolate instead of semi-sweet for a richer flavor or milk chocolate for a sweeter result.
Butter: Unsalted butter works fine—just add an extra pinch of salt.
Flour: A gluten-free all-purpose blend should work well if you need a GF option.
Sugar: Brown sugar can be swapped in for granulated sugar for a slightly deeper flavor.
What Tools Do You Need to Bake Chocolate Lava Cakes?
Step-by-Step Instructions for Baking Chocolate Lava Cakes:
Preheat your oven to 400°F and prepare your ramekins by buttering them thoroughly and dusting with cocoa powder. Shake out any excess and set them aside.
Melt the chocolate and butter together in a microwave-safe bowl, stirring every 15-20 seconds until smooth.
In a separate bowl, whisk the egg, egg yolk, sugar, vanilla, and salt until thick and pale.
Stir the melted chocolate into the egg mixture, then sift in the flour and mix until fully combined.
Divide the batter evenly between the ramekins and place them on a baking sheet. Bake for 12-14 minutes, until the edges are set but the centers are still soft.
Let the cakes cool for a couple of minutes, then run a knife around the edges and invert onto plates.Dust with powdered sugar, add whipped cream if desired, and serve immediately!
What Else Can You Pair with Chocolate Lava Cakes?
Ice Cream: A scoop of vanilla, coffee, or raspberry ice cream balances the warm, gooey center.
Berries: Fresh strawberries or raspberries add a tart contrast.
Espresso or Coffee: The bitterness complements the rich chocolate.
Caramel or Berry Sauce: A drizzle of warm sauce takes it to another level.
How to Prevent Your Cakes from Being Overbaked:
Watch the Edges: They should be firm while the center still jiggles slightly.
Test with a Toothpick: It should come out coated in batter, not dry like a regular cake.
Err on the Side of Underdone: If you’re unsure, remove them early—better to have a too-gooey center than a dry cake.
Know Your Oven: Baking times may vary, so start checking at the 11-minute mark.
Now that you know how easy these are, there’s no excuse not to make them for your next date night (or just a regular Tuesday). Happy baking!
Recipe for Chocolate Lava Cakes:
Date Night Chocolate Lava Cakes for Two
Ingredients
Instructions
- To begin, preheat your oven to 400 degrees F and prepare your ramekins by completely buttering the sides and bottom. Next, add 1/2 teaspoon of cocoa powder to each ramekins, and move the ramekin around until the cocoa powder has completely coated the sides and bottom of the ramekin. Shake out any excess, and set aside.
- Next, into a small microwave safe bowl, add your chocolate chips and 2 Tablespoons of butter. Microwave on high for 15-20 second intervals, stirring between each one, until the chocolate is fully melted and smooth. Set aside.
- Next, into a separate small bowl, add your egg, egg yolk, sugar, vanilla, and salt. Using a whisk, whisk them vigorously until the eggs and sugar begin to thicken and turn pale.
- Once your egg mixture is whisked, add in your chocolate and butter mixture, and stir to incorporate well.
- Next, sift in your 2 Tablespoons of flour, and stir well until no lumps remain.
- Once your batter has been made, evenly distribute it between the 2 ramekins. Place the ramekins onto a baking sheet and place them into the preheated oven. Bake the lava cakes for 12-14 minutes, or until the outside and top have baked, but the center is still uncooked and gooey.
- Remove the cakes from the oven and allow them to cool for 2-3 minutes before running a sharp knife around the edges of the cakes, and placing a small plate individually on top of them.
- To turn the cakes out, individually flip the plates so that the ramekins are now on top. If the cakes don't fall out of their ramekins immediately, give them a gentle tap on the bottom of the ramekin until they fall out. Be patient and do not force them, or the cakes may fall apart.
- Once turned out on the plate, dust with powdered sugar if desired, and top with your favorite whipped topping. Serve immediately and enjoy!
More Valentine’s Day Ideas:
White Chocolate Recipes:
