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True decadence at its best, this rich chocolate cake created by the Taste of Home Cooking School features a warm, gooey chocolate center that oozes out onto the dessert plate. Whether you enjoy it garnished with a dollop of whipped cream or sprinkled with confectioners' sugar, you'll want to lick the plate clean!
This recipe is:
Quick
Nutritional Facts 1 each (calculated without optional ingredients) equals 583 calories, 37 g fat (21 g saturated fat), 268 mg cholesterol, 496 mg sodium, 60 g carbohydrate, 2 g fiber, 8 g protein.
Originally published as Lava Chocolate Cakes in Taste of Home Cooking School Collection Fall 2008, p69
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Reviewed on Apr. 15, 2013 by ferrari_chik
Only use a pinch of salt or it will be too salty. I didn't have chocolate bars so I used 3/4 cup of semi sweet chocolate chips instead. Yum!
Reviewed on Feb. 20, 2013 by dollargirl
I didn't think that such a special dessert would be so quick and easy to make. My family enjoyed this on Valentine's Day. The centers were more runny than I expected - should I have baked it a little longer?
Reviewed on Feb. 05, 2013 by angcy
Easy and delicious. Next time, i will bake it for 1-2 minutes less so that it is more gooey in the middle.
Reviewed on Apr. 15, 2012 by Brenda2772
Delicious! Tricky to get the timing right. Easy to half, and can be made quickly.
Reviewed on Mar. 10, 2012 by orneryelmer
This was so yummy!!! The best chocolate lava cake i have ever had!!!
Reviewed on Feb. 07, 2012 by kimjess2588
This was awesome! I didn't change a thing about this recipe. Perfect!
Reviewed on Oct. 01, 2011 by Gail_D
Have made this recipe twice (both times without the instant coffee), and it was a wonderful both times. Used 6 oz ramekins and it took a little over 15 minutes to reach the correct temperature (started checking at 12 min). Can't wait to try it for company...and might even try the muffin tin version for cute (smaller) cakes!
Reviewed on Jun. 20, 2011 by s_pants
Had to bake longer than 12 minutes because the centers were not temping to 160 degrees. I made 2 batches because my son is allergic to dairy...the ones made with real butter had the oozing center (not as much as the picture though) and the ones made with non-dairy buttery spread and Ghiradelli chocolate chips did not have any...it had all cooked into the cake. Still, it was very good and my family said that I should make it again.
Reviewed on Jun. 03, 2011 by organicmommy
Although I gave this recipe a high rating, I was disappointed in the flavor as it is written. I plan to make this again, omitting the salt, and expect it will be fantastic! It was very good except for a salty taste. I did bake for about 3 extra minutes.
Reviewed on Feb. 19, 2011 by lightedway
These are excellent. I have the ones I made pictured on my page. They came out perfect. The middle is like oozing hot brownie batter. I understand that some people are not fans of coffee so they omit it. That's fine of course however for me the instant coffee granules enhance the taste of the chocolate. You can not taste the coffee at all.
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