Chocolate Molten Lava Cakes - Kraft Recipes Top
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Chocolate Molten Lava Cakes

Prep Time
Total Time

8 servings, 1/2 cake each

Dig into a rich and delicious Chocolate Molten Lava Cake and cue the ooey-gooey centers. This molten lava cake recipe makes 8 servings to savor.

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What You Need

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Make It

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  • Heat oven to 425°F.
  • Butter 4 small custard cups; place on baking sheet.
  • Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
  • Bake 13 to 14 min. or until edges of desserts are firm but centers are still soft. Let stand 1 min. Carefully run knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.

Special Equipment Needed

Size Wise

Looking for the perfect chocolate dessert? One serving of these indulgent molten cakes is sure to hit the spot.

How to Bake Cakes in Muffin Cups

Prepare batter as directed; pour into 10 paper-lined muffin cups. Bake in 425ºF oven 10 min. or until sides are firm but centers are still soft. Let stand 1 min. Makes 10 servings.

Make Ahead

Prepare batter as directed; pour into prepared custard cups. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.

How to Double Recipe

Double all ingredients; spoon into 8 custard cups or soufflé dishes. Bake as directed. Makes 16 servings.


  • 8 servings, 1/2 cake each

Nutritional Information

Serving Size 8 servings, 1/2 cake each
Calories 300
Total fat 19g
Saturated fat 12g
Cholesterol 125mg
Sodium 95mg
Carbohydrate 29g
Dietary fiber 0g
Sugars 22g
Protein 4g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from These are one of the best dessert recipes I've ever come across, not only because they're delicious,... These are one of the best dessert recipes I've ever come across, not only because they're delicious, but they are so easy! I mixed up the batter & poured into ramekins the night before, then just popped them in the oven right after dinner. Served them with a dollop of cream on the side & a sprinkling of raspberries. My husband said they were just like an expensive restaurant dessert! I did make one alteration and added 2 tbs of mocha instant coffee (combining this recipe with another on this site) and it added extra special flavor. As others have said, be sure not to overcook, as you end up cooking the center and lose the fudgy bit.
Date published: 2007-02-15
Rated 5 out of 5 by from This was my third attempt making this recipe and it came as perfect as could be. This was my third attempt making this recipe and it came as perfect as could be. The first time I tried in medium muffin pans and it came out good but the core was not molten...the second time tried in custard cups, but the cakes fell apart when I inverted them... This time I tried it in jumbo muffin pan, based on one of the reviews...and it came out really perfect. The recipe measured for 4 jumbo muffin cups. I did not use any liner, but when I inverted the pan it came out nice and clean and the most yummiest molten chocolate cakes...the whole family was impressed...This is one of the best chocolate recipes...Definitely a keeper...
Date published: 2011-01-30
Rated 4 out of 5 by from Excellent recipe. Excellent recipe. However, the bottom of my cakes (cooked in 7 oz. ramekins) did not set properly on the bottoms. The top and sides definitely were set well. And did wait the extra 1 minute to finish the set up process (maybe even more). However, after flipping the cake onto a serving plate...looking back at me was a hole of fudge oozing through each of them right in the center. Guess I could have cooked it more, but could tell the batter would have turned mostly to cake. Well, except for the bottom. Did add the 1/2 tsp of vanilla to intensify the flavor...that was a really great tip! Guess I'll try custard cups maybe next time...ramekins may have too thick of a bottom??
Date published: 2008-02-09
Rated 5 out of 5 by from First time baking, these came out great. I read in the reviews some people were struggling with getting the molten center. I didn't have ramekins, so I used regular foil muffin cups. 12 of them. I followed the recipe exactly BUT I didn't know how to measure the chocolate chips. I had an 11 oz package, not a 4 oz. So I used the whole package of chocolate chips and kept the rest of the ingredients the same. Baked at 425 for 10 minutes, let them sit for 1 minute. Inverted them and they came out great. Nice molten center. Served with vanilla ice cream.
Date published: 2016-10-11
Rated 5 out of 5 by from WOW! WOW!! It's just the best. I have made these a few times now, and they are always a huge hit. I follow the recipe exactly, right down to letting them set one minute before removing from the ramekin. I cut the baking time down one or two minutes for my oven. We top with real whipped cream, shaved chocolate and a raspberry or strawberry. Warning!!!Do not attempt to share these even though the recipe suggests it. Most people will finish one easily, and be scanning the table for more. We have not had molten cakes in resturants that are this good. I have made the batter early in the day, put into remekins, and stored in fridge. When we start dinner, I take out and let stand at room temperature. They turn out just as well this way as if making them right before serving. You will impress your friends with this one!!
Date published: 2007-02-20
Rated 4 out of 5 by from I made this last night for dessert and it was very good. I made this last night for dessert and it was very good. It would have been better if I hadn't overcooked them. I made them with light butter and baked them in a muffin tin. I would do everything the same next time except for the baking time. 12 minutes is too long when baking these in a muffin tin. My husband and children didn't know that there was supposed to be molten chocolate inside so didn't miss anything - they thought they were really good anyway. I served with ice cream and whipped cream - so much for the light butter making much difference! ;)
Date published: 2007-02-22
Rated 5 out of 5 by from Delicious! Delicious! Chocolate molten cakes are my favorite dessert to order at restaurants and these were just as good if not better! Made four cups, baked two for my husband and I at 425 for just under 12 minutes and they were perfect. Served them with a scoop of Brigham's Vanilla Bean Ice Cream. Saved the other two in the fridge for tomorrow night!
Date published: 2013-12-09
Rated 5 out of 5 by from oh my gosh! oh my gosh! i LOVED this recipe and so did my boyfriend. i halved the recipe, as suggested, and it was more than enough for the both of us. they came out a little gooey-er than i'd like so i may cook them a minute or two longer (i cooked them for the least amount of time). also, i used crisco in the custard cups to grease them and the cakes popped out super easy as a result. i just dusted them with powder sugar and it worked. i HIGHLY recommend this easy and tasty treat to everyone. ENJOY and good luck finishing ONE! it was tough but i did it! so rich and chocolaty...
Date published: 2008-02-25
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