Even us die-hard real foodies love a “cheat” treat every now and then. And if it’s homemade from scratch (and includes chocolate!!) I am game. These molten lava cakes are perfect for Valentine’s Day or any other time of year you’re simply having a craving. Their naturally small size helps keep serving sizes in check, and this little video shows how simple this recipe really is.
4-Ingredient Molten Lava Cakes
Adapted from a recipe by Mark Bittman
Print Recipe
Servings: 10 mini cakes
Ingredients
- 8 tablespoons butter 1 stick
- 3/4 cup chocolate chips
- 2 eggs
- 2 egg yolks discard or use egg whites elsewhere
- 2 tablespoons sugar
Instructions
- Preheat oven to 450 degrees F and line a muffin pan with parchment paper muffin liners.
- Melt butter and chocolate chips together over low heat until smooth. Let cool slightly.
- In a large bowl whisk together the eggs and sugar. Stir in the melted chocolate mixture until well combined.
- Divide among 10 standard muffin cups and bake until cakes are puffed up, but still jiggly in the center – about 6 to 8 minutes. Turn out upside down onto a plate, garnish, and serve immediately.
Notes
Suggested garnishes: Fresh berries, powdered sugar, whipped cream and/or vanilla ice cream
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
4-Ingredient Molten Lava Cakes
Amount Per Serving
Calories 182
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 98mg33%
Sodium 103mg4%
Potassium 16mg0%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 11g12%
Protein 2g4%
Vitamin A 410IU8%
Calcium 28mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Did you use dark chocolate chips?
Hi Alisha, Lisa used semi-sweet chips for this recipe, but you could definitely use dark chocolate if you’d like. – Nicole
Are these actually lava cakes where the middle oozes out with running chocolate, or are they more like a cooked cake? Great idea to make in muffin tins but hoping it will be gooey.
Hi Paula, they are gooey in the middle! :) – Nicole
Do you use salted or unsalted butter?
Hi there. You could use either. Depends on your palette. :)
Pretty! This was a really wonderful article. Thanks for providing these details.
Can you use coconut oil instead of butter?
Hi . They can typically be used interchangeably.
Are these good leftover?
They are.
Could I use silicone muffin cups instead of parchment cups?
Hi. You can.
Good flavor, interesting texture, but I would use 3-4 T of sugar next time.
Can I prepare this ahead of time, before dinner, pour it into the muffin cups, and then bake them after dinner?
You can.
Do you use two eggs PLUS two egg yolks in this recipe?
Yes.
I used just 2 eggs & they turned out!
This looks so yummy and easy! I plan to make them tonight but wasn’t sure if parchment paper liners are the same as paper cupcake liners. Do I need parchment specifically?
The parchment liners really reduce sticking.
I love this kind of simple chocolate dessert! Can’t wait to try the recipe. Thanks!
I made this a few nights ago and it did not turn out right at all. I followed the recipe exactly and mine turned out a gooey mess. Granted, I didn’t mind the gooeyness so much and it tasted like a really gooey brownie to me – but my husband didn’t care for them at all. When they were baked all the oil/fat in the butter was on top – it did not combine well and so they looked really greasy and not very appealing. Will not be making these again.
Do you have the nutritional information for these? i.e. calories…
Hi. We do not provide nutrition information. This post helps explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Can foil liners be used instead of parchment?
Yes, foil will likely work but the parchment is great for not sticking.
I’m new to this … What is wrong with stevia?
Hi. Much of the stevia available contains additives and some contain additional artificial sweeteners. Look for pure forms of stevia.
No flour at all?
That’s right – flourless!
I’m definitely going to be making these. So simple. It was well worth the time you and your husband spent making the video, but hope you got to enjoy the rest of Valentine’s Day.
We did – thanks! :)
What kind of sugar did you use and are those just organic chocolate chips?
Thanks
I just used white organic sugar and Enjoy Life brand chocolate chips.
Thank you.
These look so delicious and so easy. I’m a chocolate fiend so I’ll definitely be trying these out soon!
Thank you Lisa! This was easy to make and so yummy.
I’m so glad!
Do these actually have a runny center?
They are gooey all through. :)
White sugar! *gasp*
I kid :)
at least it’s not “splanda”
I mean “splenda” (can’t edit comment, so weird). Or… can you imagine it with stevia??!!? aghhh! :(
Love! I am going to try with dark chocolate and coconut sugar!
So how are these “lava”. Does the middle stay liquid when you cook it?
Thanks!
I am wondering this too…they seem too small to really have a lava, liquid center. Also, is the middle cooked enough to be safe with that raw egg in there?
Surprising my boys with this right now!!
I just made these and there are chunks of cooked eggs in the cakes. What could have caused this?
Best guess – if you didn’t mix the eggs and sugar enough, and if the butter/chocolate was still very hot, the eggs may have cooked when they made contact with the butter/chocolate – giving you scrambled eggs. I’ve never had that happen, but I can easily imagine that it COULD happen.
Thank you! I’ve never had that happen before in baking but you are right.. That makes sense!
As sioban said. You want to let the chocolate/butter mix cool until tipid before mixing with the eggs.
Thank you! I’m anxious to try them again!
It is called tempering the egg mixture. You want to add just a little of the hot or warm melted chocolate to the eggs and stir them, slowly bringing the egg mixture up to temperature. Then you can safely combine the rest of the egg mixture with the warmer mixture.
So, for future reference, when you encounter a recipe that says to “temper” the eggs, you’ll know what to do. :) And no more scrambled eggs in your dessert.
R
My son and I are making these right now! Thanks so much for the recipe! We are using silicone liners because that’s all we have. I did go ahead and spray them with coconut oil to be on the safe side. Happy Valentine’s!
The silicone liners and coconut spray worked perfectly! And they are amazingly yummy! Everyone loved them. I could eat all ten! :)
Loved the little video… And the cakes look delicious!
These sound wonderful, and so easy! Would the silicone muffin liners you use for other recipes be an acceptable alternative to the parchment paper version? Is there a difference between the two for this particular recipe?
Could you use coconut oil for the butter?
Or I was wondering if ghee would work?
Hi Tracy. We’ve not tried subbing with coconut oil in this recipe. Let us know if you give it a try.
What about silicone muffin liners?
Better still – silicone muffin tins – skip the liners. That’s what I use.
I’d love to try this tonight! Is it a problem if I don’t have the liners? Think I can get away with just spraying the muffin tin?
You could try greasing them really well, but they probably won’t come out completely clean. Enjoy!
The Martha Stewart recipe I use requires partial freezing before baking, so I have always put my batter in greased ceramic ramekins. Then I put each ramekin on a China plate for presentation. It still looks elegant, with no need to unmold. Perfect for a dinner party. After dinner, they go from freezer to oven and viola, warm dessert.
I made a similar recipe and it called for spreading a little butter on the mold and then sprinkle flour and tap on the mold until you have an even thin layer. I had silicone muffins. Slid the knife around the mold after they coolded a bit and they came up perfectly.