4-Ingredient Molten Lava Cakes

6 Reviews / 4.5 Average
Adapted from a recipe by Mark Bittman, this 4-Ingredient Molten Lava Cake is the perfect dessert for a special occasion or holiday event. You won't believe how easy it is to make and how delicious it tastes. While it does break the real food rules, we're allowed to treat ourselves in moderation.
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4-Ingredient Molten Lava Cakes

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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.

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Molten Lava Cakes on 100 Days of Real Food

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Recipe Rating

    1. Hi Alisha, Lisa used semi-sweet chips for this recipe, but you could definitely use dark chocolate if you’d like. – Nicole

  1. 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.

  2. Can I prepare this ahead of time, before dinner, pour it into the muffin cups, and then bake them after dinner?

  3. 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?

  4. 3 stars
    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.

    1. Amy Taylor (comment moderator)

      Hi. Much of the stevia available contains additives and some contain additional artificial sweeteners. Look for pure forms of stevia.

  5. 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.

    1. 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?

    1. 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.

      1. 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.


  6. 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!

    1. 5 stars
      The silicone liners and coconut spray worked perfectly! And they are amazingly yummy! Everyone loved them. I could eat all ten! :)

  7. 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?

    1. Amy Taylor (comment moderator)

      Hi Tracy. We’ve not tried subbing with coconut oil in this recipe. Let us know if you give it a try.

  8. 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?

      1. 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.

    1. 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.