Updated on November 25, 2025
These Valentine’s Chocolate Lava Cakes for Two are the ultimate date-night dessert: rich, gooey and just the right size for sharing. You get a crisp, bakery-style edge with a warm, molten chocolate center that flows out with the first spoonful. The batter comes together in one bowl and bakes in under 15 minutes, so you can pop them in the oven while you finish dinner. Add fresh berries and a dusting of powdered sugar for a restaurant-worthy finish at home.
Valentine’s Chocolate Lava Cakes for Two
Ingredients
- 4 oz (115 g) semi-sweet chocolate, chopped
- 4 tbsp (½ stick) unsalted butter
- 2 large eggs
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- Pinch of salt
- Butter and cocoa powder for greasing ramekins
Instructions
- Preheat oven to 425°F (220°C). Grease two ramekins with butter and dust with cocoa powder.
- Melt chocolate and butter together in a heatproof bowl over simmering water (or microwave in short bursts), stirring until smooth.
- Whisk eggs, sugar, and vanilla in another bowl until light and slightly thickened.
- Combine. Fold melted chocolate into the egg mixture. Sift in flour and salt; stir gently until just combined.
- Fill ramekins. Divide batter evenly between the two ramekins.
- Bake for 11–12 minutes until edges are set but centers are soft.
- Invert and serve. Let rest 1 minute, then carefully invert onto plates.
- Optional garnish: Serve with powdered sugar, raspberries, or a scoop of vanilla ice cream.
Notes
- Batter can be prepared ahead and chilled; add 1–2 minutes baking time if cold.
- Don’t overbake — the center should remain molten.
Private Notes
Tried this recipe?
Let us know how it was!FAQ: Valentine’s Chocolate Lava Cakes for Two
Can I make these chocolate lava cakes ahead of time?
Yes. You can prepare the batter, divide it between the ramekins, cover and chill for up to 24 hours. When you’re ready to bake, let the ramekins sit at room temperature for about 20–30 minutes while you preheat the oven, then bake as directed. You may need to add 1–2 extra minutes of baking time if the batter is very cold.
How do I know when chocolate lava cakes are done but still molten inside?
The edges should look set, puffed and slightly pulling away from the ramekin, while the center still looks soft and jiggles a little when you gently shake the pan. If the top looks completely dry and doesn’t move, the cakes are likely overbaked and the center won’t be molten. Start checking 1–2 minutes before the minimum baking time.
What kind of chocolate works best for lava cakes?
Use good-quality dark or semi-sweet chocolate bars (around 55–70% cocoa) instead of chocolate chips. Bar chocolate melts more smoothly and gives you a richer, shinier center. If you prefer a milder flavor, you can use part dark and part milk chocolate, but avoid very sweet chocolate only, because the cakes can quickly become overly sweet.
Planning a full Valentine’s dinner? Start with a cozy main like our Quick Lemon Garlic Chicken Pasta or Creamy Garlic Mushroom Pasta, then finish on a sweet note with these lava cakes. For more holiday inspiration, don’t miss our Thanksgiving Pumpkin Pie and New Year’s Eve Sparkling Cranberry Punch.
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