I always prepared a special dinner and dessert for my husband and children on Valentine’s Day. The kids would come home from school buzzing with excitement, knowing a “fancy” meal and a sweet finish awaited them. We didn’t have dessert every night—if they were hungry I’d slice some fruit—but Valentine’s dessert was a treat they really looked forward to.
Most years I made flourless chocolate cakes with raspberry sauce, but sometimes I baked an apple pie (I always cut hearts from the top crust) or a berry crisp with homemade ice cream. One recent year I made a chocolate bundt cake with chocolate ganache—divine!
During a holiday cooking class over a year ago I taught molten chocolate cakes, also known as lava cakes because their centers remain soft and flow like lava when cut. I used to think they were tricky: how could the outside be set like cake while the inside stays pudding-like?
It turns out there’s no magic—these cakes are easy. The trick is not overbaking them. Once the cake’s edges are set, they’re done. Even if you accidentally bake them through, they’re still rich, chocolatey, and delicious—more like a warm brownie. I’ve made both a classic chocolate version and a peppermint variation for the winter holidays.
If you’re avoiding cane sugar, these work well with maple sugar or coconut sugar. I’ve also made a grain-free/gluten-free version—see the recipe below for options. Restaurants often serve molten cakes with whipped cream or ice cream, but I prefer a light dusting of powdered sugar and a side of fresh berries or berry sauce so the dessert doesn’t feel overpowering. I also love that each cake is a single serving—perfect for preventing that extra slice temptation.
While this isn’t a health food, using high-quality, organic ingredients—especially for sugar, butter, and flour—makes a noticeable difference compared with many commercial desserts.
If you bake these little cakes, please take a photo and tag me @pamelasalzman #pamelasalzman—I’d love to see and share your results. Happy Valentine’s Day. I love you all! XOXO
You can shop the tools I used for this recipe by clicking on the images below:
Molten Chocolate Cakes Recipe
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Ingredients
- 12 Tablespoons 1 ½ sticks unsalted butter, plus extra for greasing ramekins
- 9 ounces bittersweet or semisweet chocolate, chopped
- 3 large eggs
- 3 large egg yolks
- 6 Tablespoons sugar (cane, coconut, or maple)
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract (or ¼ teaspoon peppermint extract for mint flavor)
- 3 Tablespoons all-purpose flour OR 1 ½ Tablespoons fine blanched almond flour + 1 ½ Tablespoons tapioca flour/starch, plus extra for dusting ramekins
Instructions
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Preheat the oven to 450°F (230°C). Butter and lightly flour six 6-ounce ramekins using all-purpose or tapioca flour. Turn ramekins upside down and tap to remove excess flour. Place them on a rimmed baking sheet.
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In a double boiler or a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until smooth.
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Using a mixer, beat the eggs, egg yolks, sugar, salt, and vanilla or peppermint extract on high speed until the mixture thickens and lightens in color.
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Reduce the mixer speed to medium and slowly pour the chocolate mixture into the egg mixture. Add the flour and mix until just combined. At this point you can refrigerate the batter for several hours; bring it to room temperature before baking or leave it at room temperature for up to two hours.
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Pour the batter from a cup with a lip into the prepared ramekins, dividing it evenly. Bake for 12–13 minutes, or until the edges are firm but the centers remain soft.*
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Let the cakes cool in the ramekins for 1 minute. Run a thin knife around each edge, cover with a dessert plate, carefully flip to unmold, and serve immediately.
Notes
*Baking times vary by oven and by the material of your ramekins—check them early. Thicker materials like cast iron may cook faster.
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