Chocolate Lava Cake Recipe, not just for Valentine's Day

Valentine’s Day is a holiday where one is supposed to send a greeting card, chocolates, gifts, and/or share a romantic dinner with those that they love. I remember my parents always giving a box of chocolates to each of their children. I would only eat one or two a day so that my box would last a week although I really wanted to eat that whole box all at once. I continue this tradition with my own children who are grown adults because I know how much they look forward to it which gives me so much joy.

Typically I will make a nice dinner for my husband on Valentine’s Day with some decadent chocolate dessert. I have shared my flourless chocolate cake previously which would be perfect for Valentine’s Day, however, it is time consuming to make. I wanted to share a chocolate lava cake recipe by Carol Fenster which is not only easy to make but takes little time. This recipe can be done ahead of time and stored in the refrigerator for a couple of days until ready to bake.  Shhh, it’s also gluten-free.




  • 9 ounces of semi-sweet or bittersweet chocolate, chopped (I like Ghirardelli)
  • 1/4 cup butter (1/2 stick)
  • 4 eggs
  • 1/4 tsp salt
  • 1 tsp vanilla extract (can substitute raspberry or other extracts)
  • 1  1/2 TBS sugar
  • Whip cream or powdered sugar for garnish


Grease 6 ramekins (4 ounce) with butter or cooking spray

Combine chocolate, butter, vanilla extract and salt in a large glass bowl. Microwave on high for 1 1/2 to 2 minutes or until mixture is melted. Stir until mixture is all combined and smooth. Set aside and cool to room temperature.

While chocolate mixture is cooling, add eggs and sugar into a medium bowl. Using an electric mixer, whip until it triples in size, approximately 5 minutes.

Using a spatula, fold the egg mixture into the room temperature chocolate mixture.

lava-cake-ramekinDivide mixture evenly into each of the 6 ramekins. Either bake now or cover the ramekins and place into the refrigerator.

Preheat oven to 400 degrees Fahrenheit.  Place the ramekins on a baking sheet and bake, uncovered, for 8 to 10 minutes if ramekins are at room temperature or 12 to 15 minutes if chilled. Remove from oven when the tops are just set and look firm. If you accidentally over-bake, the center will not be molten but will still be delicious.

To remove cake, wear oven mitts, loosen the cake by running a knife along the ramekin edge. Place serving plate on top and invert. Tap the bottom of the ramekin to loosen cake and lift up the ramekin.

Serve with powdered sugar or a dollop of whip cream on top. You can also make a raspberry sauce to add another layer of flavor.

Please let me know how you like this recipe. For more recipes, please click on the recipe tab up on top.

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    Nancy Chodash

    I am a nurse practitioner who not only treats patients, but has had chronic illnesses including cancer so I understand how frustrating medicine can be. But through all this, I have never lost my sense of humor and my ability to make people laugh. I love to cook, and since becoming gluten-free a year ago, I have recipes for everyone's tastes whether it be healthy, decadent, vegetarian, or gluten-free. My philosophy is all about health, food, laughter and life!

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