These Mini Dark Chocolate Lava Cakes are the kind of dessert that make people think you’ve done something heroic. In truth? They’re weeknight easy: six ingredients, a muffin tin, and 20 minutes is all it takes.
Why you should try this recipe
- Simple and quick – With just six ingredients, the batter comes together in minutes, and the mini lava cakes are ready in under 30. It’s the kind of dessert that looks like you’ve gone all out, without actually doing so.
- Bake in muffin tins – These mini lava cakes bake right in a muffin tin, so there’s no need for special equipment or ramekins. The recipe makes 8 individual cakes, perfectly sized for sharing when you have guests. Want to put that muffin tin to good use? Try my Raspberry Muffins with Lemon Streusel next.
- Make-ahead friendly – The batter can be made in advance and kept in the fridge, so you can bake the cakes fresh right when you need them. They’re a perfect, no-stress finale to a cozy meal like Gnocchi alla Sorrentina.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Good-quality dark chocolate – This is (literally!) the heart of the mini chocolate lava cakes, so choose something you’d enjoy eating straight. I find 70% cacao hits the sweet spot: rich and intense without tipping into bitterness. If you prefer something a little milder, semi-sweet chocolate works too. Bonus: any leftovers can (and should!) be used in my Cherry Chocolate Brownies.
- Unsalted butter – Butter adds richness and depth. Living in France, I use cultured churned butter by default: it’s what we have, and it brings a slightly tangy complexity that really shines in baking. If you can find cultured butter, use it. If not, go for the best unsalted butter you can get.
- Cane sugar – I love the subtle, caramel-y note cane sugar brings to these cakes. That said, if all you have on hand is regular granulated sugar, it’ll still taste fantastic.
- Fleur de sel – I recommend using fleur de sel or another flaky sea salt here. It’s gentler than table salt, both in flavor and texture, and adds just the right balance to the richness of the chocolate. Plus, you can also use it sprinkled over my Chocolate Chunk Pecan Cookies. If regular fine sea salt is all you have, just use ¼ teaspoon as it is saltier and stronger than fleur de sel.
Love chocolate? Check out my Chocolate Loaf Cake with Rocher Glaze!
How to make Mini Chocolate Lava Cakes?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Prep the muffin tin – Preheat the oven to 430°F (220°C). Generously butter 8 muffin cups using room-temperature butter. I recommend using the outer cups (they tend to give you a little more space to flip them out cleanly).
Step 2. Melt the chocolate – In a small saucepan, melt the dark chocolate and butter together over the lowest heat, stirring gently until smooth and glossy. Low and slow is key here: it keeps the chocolate silky and spares you the fuss of a double boiler.
Step 3. Make the batter – While the chocolate melts, whisk the eggs and sugar vigorously (by hand or with a handheld mixer) until pale and foamy, and most of the sugar has dissolved. Sift in the flour, add the fleur de sel, and whisk again until smooth.
Step 4. Add the chocolate – Pour the melted chocolate into the egg mixture and whisk until fully combined. The batter will thicken at this stage, this is normal.
Step 5. Fill the muffin tin – Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Step 6. Bake and serve – Bake for 7 minutes, then let the cakes rest in the tin for 2 minutes to allow the edges to set. Place a cutting board or plate over the muffin tin and flip quickly but gently to release. Dust with optional icing sugar and serve immediately!
Nim Keys – Useful Mini Lava Cakes Tips
- Melt chocolate gently – Melt the chocolate and butter over the lowest heat possible. Slow melting keeps the mixture glossy and smooth (and saves you the hassle of a double boiler).
- Dissolve the sugar – Beat the eggs and sugar until pale, airy, and the sugar is fully dissolved. This step is key to achieving that luscious molten center. A handheld mixer is a great tool to makes things easier and quicker.
- Bake hot and fast – A high oven (430°F / 220°C) sets the edges while keeping the center gooey. Seven minutes is usually perfect, but every oven is different, so adjust as needed. And whatever you do, don’t open the oven door mid-bake.
- Rest before flipping – Give the cakes 2 minutes to settle in the tin before turning them out. It helps the edges hold while the centers stay molten.
- Serve right away – These mini chocolate lava cakes are all about the gooey heart, so bake them just before serving for that irresistible, just-melted magic.
Recipe FAQs
Honestly, not much. Both are rich chocolate cakes with a soft, gooey center. “Molten cake” and “lava cake” are mostly two names for the same dessert. Some chefs argue that a molten cake is slightly underbaked cake batter, while a lava cake may have a chocolate ganache center, but in home baking, the terms are interchangeable.
A muffin tin works beautifully, and that’s exactly what this recipe uses, as it’s the most practical and fuss-free option. Disposable aluminum ramekins or ceramic ramekins work as well. Whatever you choose, just be sure to butter the cups generously so the cakes release cleanly.
These little cakes are delicious on their own, but a scoop of vanilla ice cream makes the warm, melty center even more indulgent. Fresh berries, whipped cream, or a drizzle of raspberry or salted caramel coulis also add a lovely contrast to all that dark chocolate richness.
If you tried these Mini Chocolate Lava Cakes or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Mini Lava Cakes (In Muffin Tin)
PRINT SAVEINGREDIENTS
- 200 g (7 ounces) dark chocolate (bittersweet or semi sweet, snapped into small pieces)
- 70 g (⅓ cup) unsalted cultured butter (cut into cubes, plus more at room temperature to coat the tin)
- 70 g (⅓ cup) cane sugar (or granulated sugar)
- 4 free-range eggs
- 50 g (6 ½ tablespoons) all-purpose flour
- ½ teaspoon fleur de sel or flaky sea salt (if using fine sea salt, use ¼ teaspoon)
INSTRUCTIONS
- Prep the muffin tin – Preheat the oven to 430°F (220°C). Generously butter 8 muffin cups using room-temperature butter. I recommend using the outer cups (they tend to give you a little more space to flip them out cleanly).
- Melt the chocolate – In a small saucepan, melt the dark chocolate and butter together over the lowest heat, stirring gently until smooth and glossy. Low and slow is key here.
- Make the batter – While the chocolate melts, whisk the eggs and sugar vigorously (by hand or with a handheld mixer) until pale and foamy, and most of the sugar has dissolved. Sift in the flour, add the fleur de sel, and whisk again until smooth.
- Add the chocolate – Pour the melted chocolate into the egg mixture and whisk until fully combined. The batter will thicken at this stage, this is normal.
- Fill the muffin tin – Divide the batter evenly among the 8 muffin cups, filling each about three-quarters full.
- Bake and serve – Bake for 7 minutes, then let the mini chocolate lava cakes rest in the tin for 2 minutes to allow the edges to set. Place a cutting board or plate over the muffin tin and flip quickly but gently to release. Dust with optional icing sugar and serve immediately!
NOTES
- Melt chocolate gently – Melt the chocolate and butter over the lowest heat possible. Slow melting keeps the mixture glossy and smooth (and saves you the hassle of a double boiler).
- Dissolve the sugar – Beat the eggs and sugar until pale, airy, and the sugar is fully dissolved. This step is key to achieving that luscious molten center. A handheld mixer is a great tool to makes things easier and quicker.
- Bake hot and fast – A high oven (430°F / 220°C) sets the edges while keeping the center gooey. Seven minutes is usually perfect, but every oven is different, so adjust as needed. And whatever you do, don’t open the oven door mid-bake.
- Rest before flipping – Give the cakes 2 minutes to settle in the tin before turning them out. It helps the edges hold while the centers stay molten.
- Serve right away – These mini chocolate lava cakes are all about the gooey heart, so bake them just before serving for that irresistible, just-melted magic.
I’m not much of a baker, but these mini lava cakes were foolproof! The instructions were super clear, and they turned out perfectly gooey inside. My family couldn’t believe I made them from scratch. This recipe is going into my regular dessert rotation.
I’m thrilled you enjoyed the recipe, Jerry! Thank you for your lovely comment.
Très bonne recette bravo
Merci Véronique! 🙂