Traditional recipes

Chocolate and orange molten lava cakes recipe

Chocolate and orange molten lava cakes recipe

  • Recipes
  • Dish type
  • Cake
  • Chocolate cake

These little chocolate fondant desserts or lava cakes are perfect for Valentine's day or any other special occasion. Double (or triple) the ingredients and keep extras in the freezer for any last minute dessert emergency!

4 people made this

IngredientsServes: 2

  • 50g dark chocolate
  • 50g butter
  • 25g icing sugar
  • 25g caster sugar
  • 10g plain flour (or potato starch for a gluten free version)
  • 1 pinch salt
  • 1 orange, zested or 1 teaspoon bitter orange marmalade
  • 1 egg, lightly beaten
  • dark cocoa powder, to dust
  • crystallised orange peel, to decorate

MethodPrep:20min ›Cook:15min ›Extra time:1hr30min pickling › Ready in:2hr5min

  1. Place the chocolate and butter into a glass or metal bowl and set over the top of a pan of barely simmering water. Stir occasionally until melted and smooth.
  2. Remove from heat; add icing sugar, caster sugar, flour and salt. Mix until smooth.
  3. Stir in the orange zest (or orange marmalade) and beaten egg. Mix vigorously to create a dense and glossy cake batter.
  4. Grease and flour two 100ml ramekins or one 200ml ramekin. Pour in cake batter and cover with foil. Freeze for 1 1/2 hours.
  5. Preheat oven to 180 C / Gas 4. Remove ramekins from freezer and discard the foil.
  6. Bake in preheated oven for 12 to 15 minutes. While baking, the cake will puff up at the edges and get lighter in colour. The best way to know if the cakes are ready and not overcooked is to look at the circles on top - when there is only one little circle on top that is darker in colour, the lava cakes are ready.
  7. Remove from oven and let stand for 5 minutes. Run a small sharp knife round the edge of the ramekin and gently flip onto a serving plate. Be as careful as you can since they are very delicate and soft in the centre.
  8. Dust with cocoa powder and decorate with crystallised orange peel. For Valentine's day you can cut the peel into heart shapes.


You can freeze the cake batter for up to 2 months and cook whenever you need a quick chocolate treat. Decorate with fresh fruit or whipped cream.

See it on my blog

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Molten Chocolate Cakes

Molten chocolate cakes — also known as chocolate lava cakes — are rich individual chocolate cakes with oozing molten centers. The original recipe was created by master chef Jean-Georges Vongerichten fortuitously, when he pulled a chocolate cake out of the oven before it was done and discovered the center to be enticingly warm and pudding-like.

Surprisingly, molten chocolate cakes are easy enough for even the novice baker to make at home. What’s more, they can be prepared ahead of time, stored in the fridge, and then baked at the last minute. The key is to serve them right out of the oven if they sit too long after baking, the molten centers will cook through.

Molten Lava Cakes Recipe

One of my m0st favorite desserts to make for Valentine’s Day or special occasions are molten lava cakes. If you’re not familiar with these special chocolate cakes you’re in for a real treat. Each cake is baked in individual cups (or cupcake tin) and served warm with a melt in your mouth chocolate liquid center (lava).

Don’t let the photo intimidate you from making these miniature decadent chocolate cakes from heaven. This recipe is really easy, quick to prepare and bake, forgiving, and will make you look like a rock-star. As a warning, if you dust them with a little powdered sugar, whipped cream, or a scoop of vanilla or mint ice cream, you may earn a reputation as a “Dessert Diva” and will be required to make these every time company comes over. And if you are a guy making this for your sweetie… trust me on this, chocolate is the way to a woman’s heart.

These cakes are as good as the ones you order in fancy restaurants not to mention for a lot less expensive. So if you’re looking for a great easy chocolate cake dessert to serve for your next romantic dinner or dinner may I suggest these molten lava cakes? Enjoy!


Molten cakes are best when served warm straight from the oven. But, if you don&rsquot eat them all right away, store the lava cakes in the fridge for 3-4 days.

How to reheat lava cake &ndash To warm up you will place the ramekin back in the oven and cook for 5-10 minutes or until warm.

Freezing lava cakes &ndash Place the cakes in the freezer in the proper container. Freeze for 3 months. When you want to eat one, thaw completely in the fridge, then reheat in the microwave or oven till warmed through.

Don&rsquot over-reheat or it will bake the center, making the lava disappear.


Many people don&rsquot think about this hack but yes, lava cakes are actually great prepared ahead of time and freeze well too.

To prepare the night before, make the recipe until the part where you place the batter into the ramekins then cover the ramekins and place in the fridge over-night. This should not affect the baking time.

To Freeze: Follow the recipe up to adding the batter into the ramekins then cover tightly and freeze up to 2 weeks. To bake, thaw ramekins for 30 minutes &ndash 1 hour then bake as directed plus 5 minutes longer.

Instant Pot Chocolate Orange Lava Cake

  • Author: Laurel Randolph
  • Prep Time: 10 minutes
  • Cook Time: 9 minutes
  • Total Time: 30 minutes
  • Yield: 4 cakes 1 x
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American


Decadent melt-in-your-mouth Instant Pot chocolate lava cakes with a hint of orange zest and extract are perfectly light in texture, yet rich in flavor and gooey in the middle. Make them for a special dessert in 30 minutes!


1 stick unsalted butter ( ½ cup )

6 ounces semisweet or bittersweet chocolate, chopped (or chocolate chips)

1 teaspoon finely grated orange zest

¼ cup plus 2 tablespoons all-purpose flour


  1. Add the steam rack to the pot and 1¼ cups water. Butter four 6 or 7-ounce ramekins.
  2. Melt the butter and chocolate together. Using a microwave: heat in 30-second increments in a heatproof bowl, stirring between each increment. On the stovetop: add to a small saucepan and heat, stirring, over medium-low heat just until melted.
  3. Add the melted butter and chocolate to a medium mixing bowl. Add the powdered sugar and salt and whisk until mixed. Add the eggs, egg yolk, orange zest, orange extract, and vanilla and whisk. Add the flour and whisk just until combined.
  4. Add an equal amount of batter to each prepared ramekin. Cover each with aluminum foil and place on the steam rack. Secure the lid.
  5. Cook at high pressure for 9 minutes and use a quick release.
  6. Carefully remove from the cooker and let sit for 3 minutes, still covered. Remove the foil and run a knife around the edge between the cake and the ramekin. Invert onto a plate and serve immediately.


3-quart: Cook in batches | 8-quart: Make as written

Can you reheat lava cakes? You can reheat these chocolate lava cakes by putting them in the oven upside-down on a baking sheet at 350 degrees for 10 minutes.

Keywords: Desserts, Chocolate

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Photo Credit © Rebecca Peloquin



By Instant Pot Eats

About us: We are a team of Instant Pot enthusiasts, who love good food and cooking. Our blog is dedicated to delicious recipes you can make using your trusted pressure cooker.

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Chocolate Molten Lava Cakes for 2

Who doesn&rsquot love an ooey, gooey chocolate cake with a warm liquid chocolate center? I fell in love with these delish treats while traveling on Carnival cruises, as the chocolate molten lava cake is one of their signature dessert dishes throughout the fleet.

In my attempt to recreate them at home, I kept running into recipes that made 4-6 cakes, which is way too much for my household, since it&rsquos just the hubby and I. I needed a recipe for chocolate molten lava cakes for 2!

So I decided to scale down the typical recipe to make 2 cakes, perfect for a date night, or any other night of the year. These lava cakes are really easy to put together. You can have them assembled, baked and served in 20 minutes! Check out the gooey center, it oozed out immediately! Talk about foodporn&hellip

How to Make Molten Lava Cake

So how do you make these decadent little cakes? They really do come together in a jiff!

PREP. First, you’ll want to butter and dust four ramekins with cocoa powder. I used 6 ounce ramekins.

MELT. Next, grab a stick of butter and melt it in the microwave. Whisk in 4 ounces of chopped chocolate (I prefer semisweet) until it’s silky smooth.

MIX. In a separate mixing bowl, whisk 2 eggs, 2 yolks and granulated sugar until the mixture turns pale and thickens. If you want to add a splash of vanilla extract you can, I always love a little hit of vanilla, even in my chocolate desserts, but it’s totally optional.

COMBINE. Add the egg mixture and flour to the melted chocolate, beat until combined.

BAKE. Divide the batter between the ramekins. Place in the oven and bake at 450 degrees for 8 to 9 minutes.

This is the nerve wracking part. You want the edges and tops to be set without the center being over-baked. The easiest way for me to gage doneness was to check if the tops were set (or looked like they were no longer batter) but still jiggly.

COOL. Remove the cakes from the oven and let them cool for 1 minute before inverting onto individual plates. Let the cakes sit for about 10 seconds before lifting up the ramekins. The goal is to get them out without breaking them… just be careful, they’re fragile!

SERVE. Serve them immediately with a scoop of ice cream, a drizzle of chocolate sauce and some fresh fruit. They will be devoured in seconds!

What to serve with?

  • Try topping these cakes with our homemade vanilla bean ice cream
  • Drizzle on a fruit reduction
  • Top with fresh fruit
  • Powdered sugar
  • Cocoa powder

Cinnamon-Orange Lava Cakes Recipe

Waterbury Publications, Inc.

There's something so satisfying about tucking into gooey lava cakes. The chocolate filling seeps out onto your plate, and the whole thing feels decadent. It might seem complicated to recreate this treat at home, but it doesn't have to be! All you need are some ramekins and a bit of time.

Cinnamon and orange zest join bittersweet chocolate in this flavor-filled dessert recipe, creating a flavor combination you won't soon forget. The spices enhance the chocolate flavor and make the whole experience that much more fun—your dinner guests will be impressed by your culinary prowess with this cinnamon-orange lava cake recipe.

Nutrition: 281 calories, 16 g fat (7 g saturated), 93 mg sodium

Makes 8 servings

  • Author: Cookie and Kate
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 2 lava cakes 1 x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free

Make chocolate lava cakes for two with this simple recipe! This decadent small-scale dessert is such a treat. No special equipment required, just a muffin tin. Recipe yields 2 small lava cakes, perfect for 2 people (or 4 people if you’re willing to share).


  • 3 tablespoons unsalted butter, plus more for greasing the tin
  • Cocoa powder or additional flour, for dusting the tin
  • ⅓ cup quality bittersweet or semisweet chocolate chips or 2 ounces chocolate, chopped into small pieces
  • 2 large eggs (we’ll use 1 yolk and 1 full egg)
  • 2 tablespoons sugar
  • ¼ teaspoon vanilla extract
  • Pinch of salt
  • 1 teaspoon flour (whole wheat, all purpose or gluten-free flour blend)
  • Suggested garnishes: Powdered sugar, strawberry or vanilla ice cream, fresh sliced strawberries or whole raspberries


  1. Preheat the oven to 450 degrees Fahrenheit, assuming you will be baking these lava cakes right away (see notes for make-ahead option).
  2. Prepare your muffin tin by heavily buttering only two of the cups (one on the center outside edge, the other on the opposite). See photos for reference and be sure to coat them well. Then sprinkle some cocoa powder into the buttered cups. Turn and tap the tin over the sink to lightly coat the insides of the cups with the powder. Set the tin aside.
  3. Place the butter in a medium heat-safe mixing bowl and melt it in the microwave (alternately, gently melt it over low heat on the stove and then remove it from the heat). Add the chocolate to the bowl and stir until melted (if the chocolate won’t melt on its own, gently warm the mixture in the microwave in 30-second intervals, stirring after each, or over very low heat on the stovetop). Set aside.
  4. Crack one egg and pour the egg white into a bowl for later use* or discard it. Pour the yolk into another medium-to-large mixing bowl. Crack the second egg into the yolk bowl (both the white and the yolk). Add the sugar, vanilla and salt. Beat the mixture with a whisk until foamy and pale, about 1 to 2 minutes.
  5. Pour the egg mixture into the chocolate mixture. Add the flour. Whisk until the mixture is fully combined.
  6. Divide the mixture between the two prepared muffin cups. You can fill them all the way to the top (you should have just enough mixture to fill them, but if you have extra, discard it).
  7. Bake for 5 minutes, until the cakes have risen from their cups but still jiggle in the center just a bit. Place the muffin tin on a heat-safe surface and let the cakes cool for 1 minute.
  8. In the meantime, find two dessert plates or appetizer plates with raised rims. Here’s the slightly tricky part—place the plates upside down over each of the cakes. While wearing oven mitts, securely grab both plates and the tin itself with both hands. Flip the whole thing and place the plate sides down on the counter. Gently lift up the tin and the lava cakes should release without trouble.
  9. Garnish as desired (if using powdered sugar, place a small spoonful in a fine-mesh sieve and sprinkle the sieve over the plates). Serve at once! Leftover cakes will keep in the refrigerator, covered, for a few days (the texture will change, but should still be delightful).


Recipe adapted from Georges Vongerichten’s Molten Chocolate Cake recipe, via Mark Bittman in The New York Times, with reference to Yossy Arefi’s Chocolate Lava Cake for Two.

Make it ahead: You can prepare the recipe through step 6 up to 1 day in advance. Refrigerate the tin in the meantime but let it warm to room temperature before baking.

Make it gluten free: Simply use a gluten-free flour blend. I successfully used Bob’s Red Mill.

Baking time note: If you are using whole wheat or all-purpose flour (not gluten-free) and prefer an even gooier cake, you could likely get by with 4 minutes 30 seconds baking time. The cakes will be a little more delicate, though, so I’d suggest trying this only after successfully baking with the 5-minute method.

Special diet note: I don’t believe this recipe can be made vegan or egg-free, as the eggs provide the structure to this soufflé-like dessert. You could possibly make the recipe dairy-free by using dairy-free butter, such as Miyoko’s Creamery, and dairy-free chips, such as Enjoy Life, but I haven’t verified.