Chocolate Lava Cakes

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Chocolate Lava Cake is a chocolate lover’s dream come true. With a gooey center and a crackling cake-like crust, there is no other dessert that compares.

I’m thrilled to have partnered with Princess cruises to share this post with you. I first tried these dreamy chocolate desserts while on a cruise with Princess and I dreamed about them for weeks afterward.

Chocolate Lava Souffles (just like Princess Cruises makes them!) get the recipe at barefeetinthekitchen.com

I came home from that trip and immediately did my best to recreate the recipe at home. We’ve eaten these warm souffle-like chocolate pudding and cake desserts countless times over the past year.

As I was packing this week for another glorious Princess cruise (this time we will be cruising through the British Isles!), I remembered these incredible desserts and decided I couldn’t put off sharing the recipe with you even one more day.

I like to make our lava cakes in little pots or custard cups to make the most of the crisp crust and gooey center.

You’ll want to serve these about 5 minutes after they come out of the oven, making sure that they don’t continue cooking and firm up that lovely center.

When your spoon cracks through the crust on this Chocolate Lava Cake and brings a bite of warm cake topped with chocolate ice cream to your mouth, you’ll understand what I am raving about.

Balcony view onboard Princess Cruises

I first tasted chocolate ice cream over a molten chocolate lava cake while on a Western Caribbean cruise with Princess Cruises and I could not get it out of my mind.

The Chocolate Lava Cake that Princess Cruises serves is more souffle than cake and like every other dessert that we tried while cruising with Princess, this little pot of chocolate cake was memorable and left us talking about it hours later.

If you didn’t catch the Lemon Sorbet that I shared last year, also inspired by Princess Cruises, go right now and check it out. It never fails to impress me when a small number of ingredients are combined to create something truly amazing.

Chef’s Table with Princess Cruises

That amazing Lemon Sorbet was served as part of the Chef’s Table experience with Princess Cruises. The Chef’s Table has a very limited seating, typically only 10 people per cruise are able to be accommodated, and you’ll want to sign up the very moment you board the ship and then cross your fingers that you will be invited to the event.

If this is important to you (and if you’re anything like me, it will be!) I’d recommend that you try to be one of the very first people to board the ship. I’ll give you one guess what I will be signing up for as soon as we’re on the ship next week.

As I’m packing for the cruise through the British Isles, I’m almost as excited for the foods that are in store on the ship as I am for my first visits to Ireland, Scotland, England, and even a day in Paris!

Because I’m so excited about this trip, I made these Chocolate Lava Cakes again this week to celebrate our upcoming trip and to give Sean a hint of the delicious eats that are in his near future.

Chocolate Lava Souffles (aka Molten Lava Cake) get the recipe at barefeetinthekitchen.com

Before I move on to the recipe, I’m going to insist that you pick up (or make) some chocolate ice cream.

I’ve had countless lava cakes served with vanilla ice cream on top, but for this dessert, would you please use chocolate ice cream? I promise that you’ll love it.

Every single person I’ve shared these lava cakes with has raved about the combination.

Chocolate Lava Cake Recipe

I’ve made giant chocolate lava cakes and teeny individual chocolate lava cakes. I’ve made chocolate lava cake in the microwave. I’ve even tried a crock pot chocolate lava cake recipe.

I’m telling you now, having lost count of the lava cake recipes I’ve made over the past five years. This chocolate lava cake recipe is hands down, bar none, the best I have ever made or tasted.

I’ve now suffered through (<– I almost said that with a straight face.) testing this exact recipe about six times before sharing it with you.

The secret to the crackling top and the gooey molten chocolate center is the very limited amount of starch or flour in this recipe.

Can you make these lava cakes with flour? yes. Will it be exactly the same? Close, but not exactly the same. The crackling crust is a result of the cornstarch and I truly love the difference it makes.

As an added bonus, these chocolate lava cakes are gluten-free desserts without any need for special ingredients.

The flavor of these Chocolate Lava Cakes is so intense, it reminds me of the Flourless Chocolate Cookies that are so popular.

The crackling cookie crust with a rich gooey chocolate center is irresistible to so many people and these little cakes are every single bit as irresistible.

Chocolate Lava Cakes (just like Princess Cruises makes them!) get the recipe at barefeetinthekitchen.com

Chocolate Recipes

Want more chocolate dessert recipes? Cold Chocolate Snacking Cake will forever be one of my favorite snack cakes. Chocolate Covered Banana Bites are a kid and adult favorite that disappears almost as fast as they are made.

This Fudge Brownie No Bake Cheesecake and these Chocolate Peanut Butter Dream Bars are on my list to try soon as well.

Chocolate Lava Cake

  1. Preheat the oven to 400 degrees. Place 4 small ramekins or custard cups on a baking sheet and grease the cups with butter or baking spray.
  2. Combine the butter and chocolate chips in a medium size glass bowl. Microwave or melt in a double boiler, until the butter has melted, about 1 minute in most microwaves. Remove from the heat and stir to melt the chocolate completely.
  3. Add the powdered sugar to the chocolate mixture and stir to combine. Add the eggs and whisk until completely smooth. Add the cornstarch and stir until well combined.
  4. Divide the batter between the greased cups. Bake for 16-18 minutes, until the edges of each cup are firm and the center is still soft and liquid.
  5. Let cool for 5 minutes before topping each serving with ice cream and serving immediately. Enjoy!

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Chocolate Lava Cakes (just like Princess Cruises makes them!) get the recipe at barefeetinthekitchen.com

Chocolate Lava Cakes

5 from 9 votes
Chocolate Lava Cake is a chocolate lover’s dream come true. With a gooey center and a crackling cake-like crust, there is no other dessert that compares.
Pin Print Review
Prep Time: 8 mins
Cook Time: 16 mins
Total Time: 24 mins
Course: Dessert
Servings: 4

Ingredients 

  • 1/2 cup butter
  • 1/2 cup, plus 2 tablespoons semi-sweet or dark chocolate chips
  • 3/4 cup powdered sugar
  • 2 eggs
  • 7 tablespoons cornstarch

Instructions

  • Preheat the oven to 400 degrees. Place 4 (6 ounce) ramekins or custard cups on a baking sheet and grease the cups with butter or baking spray. *see note below for smaller sizes
  • Combine the butter and chocolate chips in a medium size glass bowl. Microwave or melt in a double boiler, until the butter has melted, about 1 minute in most microwaves. Remove from the heat and stir to melt the chocolate completely.
  • Add the powdered sugar to the chocolate mixture and stir to combine. Add the eggs and whisk until completely smooth. Add the cornstarch and stir until well combined.
  • Divide the batter between the greased cups. Bake for 16-18 minutes, until the edges of each cup are firm and the center is still soft and liquid.
  • Let cool for 5 minutes before topping each serving with ice cream and serving immediately. Enjoy!

Notes

I use salted butter to make this recipe. If you choose to use unsalted butter, be sure to add a pinch of salt to the ingredients.
This recipe can also be made in 6 (4 ounce) ramekins for smaller servings. Reduce the cooking time by 2 minutes to avoid overbaking. 

Nutrition

Calories: 547kcal · Carbohydrates: 50g · Protein: 4g · Fat: 36g · Saturated Fat: 21g · Cholesterol: 144mg · Sodium: 238mg · Potassium: 198mg · Fiber: 2g · Sugar: 32g · Vitamin A: 845IU · Calcium: 37mg · Iron: 2.3mg
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The BEST Chocolate Lava Cake is like no other! get the recipe at barefeetinthekitchen.com

Disclosure: I’ve partnered with Princess Cruises to share my travels with you. As always, all thoughts and opinions are my own. For more information about Princess Cruises and/or to book a cruise visit their website.

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      Hi Karen,

      I typically use 4 and 6 ounce ramekins to make this recipe. The smaller ones (as pictured) are my preference. I’ll note the sizes in the recipe card now.

      Thanks!5 stars

  1. Ruth says

    Made this and LOVE it. It’s different from other lava cake recipes I’ve tried with that cracking top. This is a keeper for sure.5 stars

    • Mary says

      I’ve never tried this with that substitution. If you decide to try it, I’d use the same amount. Let me know how it works for you.

    • Mary says

      They can be made and reheated. However, the liquid center is likely to finish cooking in the process and be more solid.