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Home » Recipes

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.

Two molten lava cakes with raspberry hears sprinkled with powdered sugar.

4-Ingredient Molten Lava Cakes

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.
6 Reviews / 4.5 Average
Prep Time: 10 minutes mins
Cook Time: 8 minutes mins
Total Time: 18 minutes mins
Course: Holiday, Treats
Cuisine: American
Method: Baked Goods
Diet: Gluten Free, Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 10 mini cakes
Save Recipe Saved!

Ingredients
  

  • 8 tablespoons butter (1 stick)
  • ¾ 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.
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Molten Lava Cakes on 100 Days of Real Food

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4.0K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Alisha says

    February 14, 2020 at 12:37 am

    Did you use dark chocolate chips?

    Reply
    • 100 Days Admin says

      February 18, 2020 at 1:28 pm

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

      Reply
  2. Paula says

    February 14, 2019 at 2:44 pm

    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.

    Reply
    • 100 Days Admin says

      February 15, 2019 at 11:19 am

      Hi Paula, they are gooey in the middle! :) - Nicole

      Reply
  3. Courtney says

    February 05, 2018 at 11:50 am

    Do you use salted or unsalted butter?

    Reply
    • Amy Taylor (comment moderator) says

      February 07, 2018 at 3:06 pm

      Hi there. You could use either. Depends on your palette. :)

      Reply
  4. Joshua P. Greig says

    June 02, 2017 at 12:18 am

    Pretty! This was a really wonderful article. Thanks for providing these details.

    Reply
  5. J says

    March 10, 2017 at 10:37 pm

    Can you use coconut oil instead of butter?

    Reply
    • Amy Taylor (comment moderator) says

      March 13, 2017 at 3:22 pm

      Hi . They can typically be used interchangeably.

      Reply
  6. Mary Speck says

    February 13, 2017 at 5:44 pm

    Are these good leftover?

    Reply
    • Amy Taylor (comment moderator) says

      February 22, 2017 at 1:39 pm

      They are.

      Reply
  7. Jess says

    December 19, 2016 at 7:28 am

    Could I use silicone muffin cups instead of parchment cups?

    Reply
    • Amy Taylor (comment moderator) says

      December 27, 2016 at 8:40 am

      Hi. You can.

      Reply
  8. Josie says

    April 27, 2016 at 6:18 pm

    4 stars
    Good flavor, interesting texture, but I would use 3-4 T of sugar next time.

    Reply
  9. Sharon Probst says

    April 20, 2016 at 1:49 pm

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

    Reply
    • Amy Taylor (comment moderator) says

      April 25, 2016 at 8:01 am

      You can.

      Reply
  10. Keri says

    March 03, 2016 at 10:11 am

    Do you use two eggs PLUS two egg yolks in this recipe?

    Reply
    • Amy Taylor (comment moderator) says

      March 04, 2016 at 2:21 pm

      Yes.

      Reply
    • Heidi Stein says

      March 01, 2017 at 7:43 pm

      I used just 2 eggs & they turned out!

      Reply
  11. Tera says

    February 21, 2016 at 4:18 pm

    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?

    Reply
    • Amy Taylor (comment moderator) says

      February 22, 2016 at 5:41 pm

      The parchment liners really reduce sticking.

      Reply
  12. Kate says

    February 21, 2016 at 8:10 am

    I love this kind of simple chocolate dessert! Can't wait to try the recipe. Thanks!

    Reply
  13. Amanda says

    February 19, 2016 at 3:51 pm

    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.

    Reply
  14. T says

    February 19, 2016 at 11:26 am

    Do you have the nutritional information for these? i.e. calories...

    Reply
    • Amy Taylor (comment moderator) says

      February 22, 2016 at 10:20 am

      Hi. We do not provide nutrition information. This post helps explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.

      Reply
  15. Nancy says

    February 17, 2016 at 7:16 am

    Can foil liners be used instead of parchment?

    Reply
    • Amy Taylor (comment moderator) says

      February 22, 2016 at 10:01 am

      Yes, foil will likely work but the parchment is great for not sticking.

      Reply
  16. Lisa says

    February 17, 2016 at 6:14 am

    I'm new to this ... What is wrong with stevia?

    Reply
    • Amy Taylor (comment moderator) says

      February 22, 2016 at 9:49 am

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

      Reply
  17. kim says

    February 15, 2016 at 7:55 pm

    No flour at all?

    Reply
    • Lisa says

      February 16, 2016 at 11:54 am

      That's right - flourless!

      Reply
  18. Attracta says

    February 15, 2016 at 5:12 pm

    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.

    Reply
    • Lisa says

      February 16, 2016 at 11:54 am

      We did - thanks! :)

      Reply
  19. PAB says

    February 15, 2016 at 1:26 pm

    What kind of sugar did you use and are those just organic chocolate chips?
    Thanks

    Reply
    • Lisa says

      February 16, 2016 at 11:55 am

      I just used white organic sugar and Enjoy Life brand chocolate chips.

      Reply
      • PAB says

        February 16, 2016 at 8:14 pm

        Thank you.

  20. Michelle says

    February 15, 2016 at 8:24 am

    These look so delicious and so easy. I'm a chocolate fiend so I'll definitely be trying these out soon!

    Reply
  21. Luda says

    February 14, 2016 at 10:08 pm

    5 stars
    Thank you Lisa! This was easy to make and so yummy.

    Reply
    • Lisa says

      February 16, 2016 at 11:55 am

      I'm so glad!

      Reply
      • Candace says

        January 10, 2018 at 4:16 pm

        Do these actually have a runny center?

      • Amy Taylor (comment moderator) says

        January 12, 2018 at 1:44 pm

        They are gooey all through. :)

  22. Nic says

    February 14, 2016 at 9:33 pm

    White sugar! *gasp*

    I kid :)

    Reply
    • Ceci says

      February 15, 2016 at 11:30 am

      at least it's not "splanda"

      Reply
      • Ceci says

        February 15, 2016 at 11:32 am

        I mean "splenda" (can't edit comment, so weird). Or... can you imagine it with stevia??!!? aghhh! :(

  23. Becca says

    February 14, 2016 at 9:21 pm

    Love! I am going to try with dark chocolate and coconut sugar!

    Reply
  24. Bek says

    February 14, 2016 at 8:30 pm

    So how are these "lava". Does the middle stay liquid when you cook it?
    Thanks!

    Reply
    • Reesha says

      February 15, 2016 at 12:57 pm

      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?

      Reply
  25. Emily says

    February 14, 2016 at 7:59 pm

    5 stars
    Surprising my boys with this right now!!

    Reply
  26. Ami says

    February 14, 2016 at 7:43 pm

    I just made these and there are chunks of cooked eggs in the cakes. What could have caused this?

    Reply
    • Siobhan says

      February 14, 2016 at 8:22 pm

      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.

      Reply
      • Ami says

        February 14, 2016 at 9:49 pm

        Thank you! I've never had that happen before in baking but you are right.. That makes sense!

    • Cecile says

      February 14, 2016 at 8:30 pm

      As sioban said. You want to let the chocolate/butter mix cool until tipid before mixing with the eggs.

      Reply
      • Ami says

        February 14, 2016 at 9:49 pm

        Thank you! I'm anxious to try them again!

      • Reanna says

        February 15, 2016 at 12:56 pm

        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

  27. Angelea says

    February 14, 2016 at 7:28 pm

    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!

    Reply
    • Angelea says

      February 14, 2016 at 8:02 pm

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

      Reply
  28. Leslie says

    February 14, 2016 at 7:14 pm

    Loved the little video... And the cakes look delicious!

    Reply
  29. Christy says

    February 14, 2016 at 6:57 pm

    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?

    Reply
  30. Tracy says

    February 14, 2016 at 6:51 pm

    Could you use coconut oil for the butter?

    Reply
    • Debbie says

      February 14, 2016 at 9:40 pm

      Or I was wondering if ghee would work?

      Reply
    • Amy Taylor (comment moderator) says

      February 17, 2016 at 3:47 pm

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

      Reply
  31. Theresa says

    February 14, 2016 at 6:19 pm

    What about silicone muffin liners?

    Reply
    • Siobhan says

      February 14, 2016 at 8:19 pm

      5 stars
      Better still - silicone muffin tins - skip the liners. That's what I use.

      Reply
  32. Lauren says

    February 14, 2016 at 5:01 pm

    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?

    Reply
    • Lisa says

      February 14, 2016 at 5:08 pm

      You could try greasing them really well, but they probably won't come out completely clean. Enjoy!

      Reply
      • Kristin says

        February 14, 2016 at 6:21 pm

        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.

    • Cecile says

      February 14, 2016 at 8:28 pm

      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.

      Reply

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