Mexican “Hot” Chocolate Molten Lava Cakes

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 mini-cakes 1x


You’ll love this Mexican “Hot” Chocolate Molten Lava Cakes recipe! So chocolate-y, warm, and delicious! Try it today!



  • cocoa powder (for dusting ramekins)
  • 1/4 cup (half a stick) unsalted butter, room temperature
  • 2 ounces semisweet, bittersweet, or dark chocolate
  • 1 large egg
  • 1 large egg yolk
  • 2 Tbsp. sugar
  • 1 tsp. all-purpose flour
  • 1/2 tsp. chili powder (optional)
  • 1/2 tsp. cinnamon (optional)
  • pinch of cayenne
  • powdered sugar, for serving


  1. Preheat oven to 450 degrees.
  2. Butter two 4-ounce ramekins (or regular-sized muffin tins) and lightly dust the inside of each ramekin with cocoa powder, tilting to coat; tap out any excess and set aside.
  3. Heat butter and chocolate in heatproof bowl set over (but not touching) simmering water until chocolate is almost completely melted. (*You can also do this carefully in the microwave.*)
  4. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together eggs, egg yolks, and sugar until light and thick. Slowly add butter mixture to mixer; add flour, cinnamon, chili powder, cayenne and mix until well combined. Divide batter between prepared ramekins. Place ramekins on a baking sheet and transfer to oven. Bake until sides are set and center is soft, 7 to 10 minutes.
  5. Invert each mold onto a plate and let stand for about 10 seconds. Gently tap the tops of molds and carefully lift to remove. Sprinkle with confectioners’ sugar, if desired. Serve immediately – either solo, or accompanied by ice cream, whipped cream, berries, or whatever else sounds good! :-)


Recipe adapted from Martha Stewart