chocolate lava cakes

Still not sure what to make for Valentine’s Day dessert?  These tasty little cakes are perfect for a weeknight Valentine’s – quick, minimal ingredients, and chocolatey.  Rich, flowing chocolate at that.  I don’t think I ever realized that lava cakes just come out of the oven that way; I think I always assumed they were filled with a gooey chocolate filling after being baked.  Not so, apparently!  You just mix up a quick cake batter (with a high ratio of eggs – maybe that’s what makes it gooey?), pop them in the oven for 10 minutes, and out they come with all their flowing molten goodness.  You can go from mixing to eating dessert in about 30 minutes – there’s no excuse not to make these!


  • 8 oz semisweet or bittersweet chocolate, chopped
  • 4 tbsp. unsalted butter, at room temp
  • 1/3 cup  granulated sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1/3 cup all-purpose flour
  • 1/4 tsp. salt


Preheat the oven to 400°F.  Spray 6 wells of a muffin tin with cooking spray.

Melt the chopped chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally, being careful not to allow any water to come in contact with the chocolate.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes.  Add in the eggs one at a time, beating well after each addition.  Blend in the vanilla extract.  Pour in the melted chocolate and mix until combined.  Add in the flour and salt, mixing on low speed until just combined.

Pour the batter into the prepared muffin tin, filling each well nearly to the top.  Bake for 8-10 minutes, or until the tops just look set.  The cakes should jiggle if you lightly shake the pan.

Remove the cakes from the oven and allow to cool in the pan for 10 minutes.  Place a platter over the pan and invert the cakes onto the platter.  Serve warm.

Yield: 6 cakes

Source: Confections of a Foodie Bride; originally adapted from Martha Stewart


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