Molten chocolate cakes

Jack first made molten cakes for us for valentines day a few years ago and these luscious little cakes have been a tradition of ours ever since.

It’s the one night a year that Jack cooks and he doesn’t play it safe. He might not know the difference between a scallion and a scallop, or that 3 cloves of garlic are not 3 bulbs of garlic… every single pot and pan we own will be scattered around every bit of counter space we have… but over the years he’s learned to make a mean molten cake.

This recipe makes 12 muffin-sized cakes.

The batter keeps in the fridge for a couple of days and it’s just as good only you’ll have to increase the baking time a few minutes to account for the batter being more chilled. This works better than baking off extra and storing already-baked cakes.

adapted from Food Network.


2 sticks + 6 tablespoons butter (non-dairy earth balance works fine too)
10 ounces bittersweet chocolate
6 egg yolks
6 eggs
3 cups powdered sugar
1 cup all purpose flour (we’ve also used spelt)

Preheat oven to 450 degrees.

Melt the chocolate and butter together in a double boiler, or in a glass bowl set on top of a pot of boiling water if you don’t have a double boiler.

In a separate bowl whisk the yolks and eggs and then stir in the powdered sugar. Combine this into the chocolate mixture and then stir in the flour.

Grease a muffin pan (don’t ever use paper liners) and fill muffin cups almost to the top. (They don’t rise as much as regular cupcakes or muffins).

Bake for 5-8 minutes (depending on your oven). Watch closely, the whole cake will puff up and they’re done a few seconds after you see the very center puff up. Remove from the oven. Place a baking sheet on top of your muffin pan and flip, holding both pans together. Gently lift up the muffin pan and shake it a little so the cakes release before the “lava” center breaks through the top (now bottom) of the cake. If that happens, it’s still ok, just try to shove the chocolate goo back up in the cake and place gracefully on a plate.

Scoop ice cream on top and serve.

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Bec Brown from on said:

    Ohhh YES PLEASE! This looks soooo damn delish, nice work!! x

  2. la domestique from on said:

    Molten chocolate lava cake is one of my favorite desserts, and how sweet of him to get in the kitchen and bake for you. I understand how you feel though, as my husband banishes me from the kitchen when he cooks, and I try my best not to say “I told you so” when things go awry. Happy Valentine’s Day!

    • jeanine from on said:

      yes, he’s a keeper 🙂

  3. Nicole Franzen from on said:

    these look divine. I really enjoy your photos 🙂 clean, crisp, beautiful styling.

    • jeanine from on said:

      Thanks Nicole, this made my day because I really admire your work…

  4. NicoleD from on said:

    With that generous scoop of ice cream and bright red berries, that dessert looks fantastic! My husband rarely ventures into the kitchen, but when he does, it’s a long affair with crashing pans and salty language 🙂

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  6. kelsey from on said:

    Beautiful! I can so relate to this story. I even struggle to keep my mouth shut when I see shaun using the knife too aggressively. All out of love, no? : )

  7. Daniella on said:

    I had no idea these were so easy! Must try these.

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  11. Lindsey on said:

    If I don’t have bittersweet chocolate, could I use semi-sweet instead?

    • jeanine from on said:

      they’ll be extra sweet – you might want to reduce the sugar a bit but I’m not exactly sure what the ratio would be without trying it myself.

  12. Vidya on said:

    Why have you mentioned not to use paper liners ‘ever’? I was thinking of using that for lava cakes for my guests

    • Hi Vidya, we flip the pan upside down and they need to be able to pop out of the pan pretty easily (and then they’re served upside down). You could use paper liners if you want to, but they might be more like messy cupcakes than a lava cake.

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