Chocolate Lava Cakes for Two

by Haley // February 3, 2026

This post may contain affiliate sales links. Please see my privacy policy for details.

Chocolate lava cakes for two are the ultimate Valentine’s Day dessert! Easy to make, ready in under 30 minutes, and perfectly portioned for a cozy date night. With rich, gooey centers and warm chocolatey goodness, they’re perfect for a romantic night at home.

Chocolate lava cake cut into with a gooey molten center flowing onto the plate.

Chocolate takes center stage in these lava cakes, with bold, decadent flavor in every bite. The soft, tender cake on the outside gives way to a molten, chocolatey center that flows from the cake, creating the perfect balance of textures that makes every spoonful taste irresistible.

Even better, they couldn’t be easier to make. With a simple batter and no special tools, this sweet treat comes together fast and bakes in minutes. Serve them warm with vanilla ice cream, whipped cream, or a drizzle of salted caramel for an easy, restaurant-worthy Valentine’s Day dessert at home.

Table of Contents

Why You’ll Love This Recipe

Big chocolate payoff. Rich, intense chocolate flavor with a molten center that tastes like it came from a fancy restaurant. Even more decadent than our classic chocolate cake!
Perfectly portioned. Just enough for sharing without leftovers (unless you want them all to yourself).
No-fuss baking. Simple ingredients, zero complicated steps, and no special equipment required.
Fast enough for date night. From mixing bowl to dessert plates in under 30 minutes!

Ingredient Notes

Small bowls with eggs, chocolate, vanilla, sugar, butter and flour.

Bittersweet chocolate: Be sure to use a high-quality baking chocolate bar such as Ghirardelli, and not chocolate chips, so you get the best smooth and melty centers.
Unsalted butter: For richness and to help prevent sticking in the ramekins.
Granulated sugar: Adds the perfect amount of sweetness and helps the cakes release easily.
Egg and egg yolk: The extra yolk makes the center extra rich and creamy, while the whole egg helps the outside bake up soft and tender, just the right balance of cake and molten chocolate.
Pure vanilla extract and salt: Enhances the chocolate flavor.
All-purpose flour: Provides structure without weighing down the molten center.
Vanilla ice cream and raspberries: Optional toppings that add creaminess, freshness, and the perfect contrast to warm chocolate.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Chocolate swap. I like using a dark chocolate, like bittersweet, for a rich, intense flavor, but if you prefer something a little milder, semi-sweet chocolate is delicious too.

Espresso boost. Stir in ½ teaspoon of espresso powder with the flour to enhance the chocolate flavor without adding a coffee taste. It really makes the chocolate pop!

Make a double batch. Want more molten chocolate goodness? Simply double all the ingredients and divide the batter evenly among four 6-ounce ramekins. Bake just as instructed, keeping an eye on the centers, they should still be soft and gooey when done.

How to Make Chocolate Lava Cakes for Two

Showing the process of mixing chocolate cake batter and dividing it into two ramekins.

In a heat-safe bowl, add the chocolate and 3 Tablespoons butter. Place over a pan of simmer water (makeshift double boiler). Stir frequently until melted and smooth. Remove from heat and set aside.
In a separate medium bowl, add 3 Tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk thoroughly until mixture is foamy and pale, about 2 minutes. Whisk in flour just until combined.
Gently fold in the melted chocolate mixture to the egg mixture. Do not over mix.
Divide the batter between the prepared ramekins and bake 8–10 minutes, until the edges are set and the center is slightly puffy. While still warm, loosen the cakes with a butter knife, invert onto plates, and serve immediately with vanilla ice cream or whipped cream and fresh raspberries.

Expert Tips

Use real chocolate, not chips. Chocolate chips won’t give you that ooey-gooey lava center. I like to use pure baking chocolate bars, which you can find in the baking aisle. Brands like Baker’s, Ghirardelli, or Lindt work perfectly.

Room temperature egg and egg yolk. They mix more smoothly, giving the batter a silky texture and helping the cakes rise evenly.

Prep ramekins properly. Butter and sugar your ramekins well to ensure easy release and a delicate caramelized edge.

Timing is key. Keep an eye on the oven, cakes go from molten to fully set quickly. The edges should be firm while the center stays soft.

Serve immediately. These cakes are best warm, straight from the oven, with optional ice cream, whipped cream, and/or berries.

Chocolate lava cakes for two topped with vanilla ice cream.

Make Ahead and Storage Tips

Prepare ahead. Once your ramekins are filled, cover them tightly with plastic wrap and refrigerate for up to 1 day. Bring them to room temperature before baking and follow the instructions as written. If baking directly from the refrigerator, add an additional 1–2 minutes to baking time.

Storing leftovers. These are best enjoyed immediately after baking, but if you have leftover lava cakes, cover them and keep in the fridge for 1–2 days. Rewarm gently in the microwave before serving.

Freezing baked cakes. Allow fully baked lava cakes to cool completely, then store in an airtight, freezer-safe container for up to 3 months. Reheat straight from frozen in the microwave until warmed through.

Recipe FAQ

Is lava cake underbaked cake?

Not exactly! Lava cake is intentionally baked so the edges are set while the center stays molten. The small amount of flour in the batter helps achieve this balance. It adds enough structure to hold the cake on the outside, but not so much that it fully firms up the gooey, flowing center.

How can I make these without ramekins?

If you don’t have ramekins, a muffin pan will work in a pinch. Since the cups are smaller, the cakes will bake faster. Start checking around 5 minutes to make sure the centers stay nice and gooey.

How do I know when the cakes are done?

The edges should be set and the center should look slightly puffy but still soft. Give the cake a gentle shake, if it wiggles, the center is still molten. You can also poke it with a toothpick to check that the middle is gooey.