Chocolate Cherry Lava Cakes Recipe
There’s a special kind of magic in a dessert that offers a surprise. That moment when a spoon breaks through a warm, tender cake to reveal a gushing, molten centre is pure joy. This Chocolate Cherry Lava Cakes Recipe takes that classic delight and adds a delightful twist: a hidden heart of sweet-tart cherry that melts into the rich, dark chocolate. It’s an elegant, deeply satisfying dessert that feels incredibly special yet comes together with surprising ease. After testing this recipe five times, I finally got it just right—the perfect balance of a firm-but-tender cake and an irresistibly gooey core.
We’re not just making a standard lava cake here; we’re creating an experience. The deep, slightly bitter notes from good quality dark chocolate are cut through beautifully by the bright cherry flavour. It’s the kind of dessert that works wonderfully for a quiet, romantic dinner at home, but is equally impressive when you want to present something special to finish a dinner party with friends. The individual portions make serving a breeze, and the ‘wow’ factor is guaranteed every single time. If you love the timeless pairing of chocolate and cherry, you are going to fall head over heels for this recipe.
Recipe Overview
This Chocolate Cherry Lava Cakes Recipe delivers four individual molten chocolate cakes, each with a warm cherry jam centre. Expect a tender, deeply chocolatey sponge that gives way to a liquid core. The key is precise timing to achieve that perfect lava flow. I found that 13 minutes was the sweet spot in my oven, but ovens vary, so it’s good to keep a close eye on them the first time you make them.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: 29 minutes
- Servings: 4 people
- Difficulty: Medium
Why You’ll Love This Chocolate Cherry Lava Cakes Recipe
- Intense, Genuine Flavour: The use of 70% dark chocolate provides a rich, complex taste that isn’t overly sweet, allowing the sweet-tart cherry filling to shine. The combination is sophisticated and utterly delicious.
- Ready in Under 30 Minutes: This is a fantastic recipe for an impressive last-minute dessert. From starting the prep to pulling them out of the oven, it all happens in about half an hour.
- A Versatile Recipe: Don’t have cherry jam? A good quality raspberry or blackcurrant conserve works beautifully too. For an adults-only version, you could add a teaspoon of kirsch or brandy to the chocolate mixture.
- Ideal for Special Occasions: This dessert is great for Valentine’s Day, anniversaries, or when you simply want to end a meal on a high note. It feels luxurious and thoughtful without requiring hours in the kitchen. For another showstopping dessert, my Peach Crumb Cheesecake is always a hit.
- Family Tested: My family adores these cakes. My son, who is usually my toughest critic, said the cherry in the middle was the “best surprise ever.” It’s a recipe that always gets compliments.
Ingredients You’ll Need
For a dessert this simple, the quality of your ingredients, especially the chocolate, makes all the difference. I always reach for Green & Black’s or another high-quality 70% cocoa dark chocolate. Its robust flavour profile ensures the cakes are rich and decadent, not just sugary. Don’t be tempted by cooking chocolate here!
- 115g good-quality dark chocolate (70% cocoa solids), roughly chopped
- 115g unsalted butter, plus extra for greasing
- 2 large free-range eggs
- 2 large free-range egg yolks
- 60g caster sugar
- 1 tsp vanilla extract
- 30g plain flour
- Pinch of fine sea salt
- 4 tsp good-quality cherry conserve or jam
- Cocoa powder or icing sugar, for dusting
Sophia’s Tip: Ensure your eggs are at room temperature before you start. Cold eggs don’t whip as well and can cause the melted chocolate mixture to seize. I take mine out of the fridge about an hour before I begin baking.
How to Make Chocolate Cherry Lava Cakes
The process for these lava cakes is straightforward. The most crucial part is the bake time, so watch them closely towards the end to achieve that perfect molten centre. We’re aiming for set edges and a wobbly, soft middle.
- Prepare the Ramekins: Preheat your oven to 200°C (180°C Fan). Generously grease four 175ml ramekins with butter, making sure to cover the entire inside surface. Dust the inside with a little plain flour or cocoa powder, tapping out any excess. Place the prepared ramekins on a baking tray.
- Melt the Chocolate and Butter: Place the chopped dark chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (a bain-marie). Make sure the bottom of the bowl doesn’t touch the water. Stir occasionally until completely melted and smooth. Remove from the heat and set aside to cool slightly.
- Whip the Eggs and Sugar: In a separate large bowl, using an electric hand mixer or a stand mixer with the whisk attachment, beat the whole eggs, egg yolks, caster sugar, and vanilla extract together on high speed. Continue for about 5-7 minutes, or until the mixture is pale, thick, and has doubled in volume. When you lift the whisk, it should leave a ribbon-like trail on the surface for a few seconds.
- Combine Wet Ingredients: Gently pour the slightly cooled chocolate-butter mixture into the whipped egg mixture. Using a spatula, carefully fold them together until just combined. Try to be as gentle as possible to avoid knocking out all the air you’ve just whipped in.
- Fold in Dry Ingredients: Sift the plain flour and salt over the chocolate-egg mixture. Fold in gently with your spatula until no streaks of flour remain. Again, avoid overmixing.
- Fill the Ramekins: Divide half of the batter evenly among the four prepared ramekins. Spoon one teaspoon of cherry conserve into the centre of each one. Top with the remaining batter, ensuring the jam is completely covered. What works best for me is tapping each ramekin gently on the worktop to level the batter.
- Bake to Perfection: Place the baking tray in the preheated oven and bake for 12-14 minutes. The edges of the cakes should look set and slightly pulled away from the sides, but the very centre should still have a distinct wobble when you gently shake the tray. This is the secret to the ‘lava’.
- Rest and Serve: Carefully remove the baking tray from the oven. Let the cakes rest in their ramekins for just 1-2 minutes. This is a crucial step! Then, place a serving plate on top of a ramekin and, using oven gloves, confidently flip it over. Lift the ramekin away. The cake should slide out easily. Dust with icing sugar or cocoa powder and serve immediately.
Tips From My Kitchen
- Gentle Heat for Chocolate: When melting your chocolate and butter, low and slow is the way to go. Using a bain-marie prevents the chocolate from burning or seizing, ensuring a silky smooth base for your batter. If you must use a microwave, do it in 20-second bursts, stirring in between.
- The Double-Dusting Secret: I learned that for a guaranteed clean release, after buttering the ramekins, I dust them with cocoa powder instead of flour. It adds a little extra chocolate flavour and prevents any white residue on the finished cakes.
- Make-Ahead Method: You can prepare the batter, fill the ramekins (including the jam), cover them with cling film, and refrigerate for up to 24 hours. When you’re ready to bake, take them straight from the fridge and add 2-3 minutes to the baking time. It’s a fantastic trick for stress-free dinner parties.
- Storage: These cakes are truly at their best eaten within minutes of coming out of the oven. If you do have leftovers, you can store them in the fridge for up to 2 days. Reheat in the microwave for 20-30 seconds, but be aware that the centre will likely set and become more like a dense chocolate pudding.
Equipment You’ll Need
You don’t need a lot of fancy equipment for this recipe, but a few key items will make the process much smoother.
- 4 x 175ml Ramekins
- Electric hand mixer or stand mixer
- Heatproof glass bowl and a small saucepan (for a bain-marie)
- Spatula
- Baking tray
Common Mistakes to Avoid
Getting that molten centre is all about technique. Here are a few things to watch out for.
- Overbaking the Cakes: This is the number one mistake that turns a lava cake into a regular (though still tasty) chocolate cake. Watch for the visual cues: the outer ring should be cooked, but the centre must be soft and wobbly. Set a timer for the minimum time and check from there.
- Under-prepping the Ramekins: Don’t skimp on greasing and dusting the ramekins. If you miss a spot, the cake will stick, and you’ll lose the beautiful presentation when you try to turn it out. Be thorough!
- Skipping the Rest Time: It might be tempting to invert the cakes immediately, but that 1-2 minute rest is vital. It allows the cake’s structure to set just enough so it doesn’t collapse into a puddle when you release it from the ramekin.
What to Serve With Chocolate Cherry Lava Cakes
These cakes are rich and stand beautifully on their own, but a little something extra can elevate them even further. They are a wonderful dessert after a flavourful main course like my Bang Bang Chicken Thighs.
- Thick Cream or Crème Fraîche: A simple dollop of very cold, thick double cream or tangy crème fraîche provides a wonderful contrast in temperature and cuts through the richness of the chocolate.
- Vanilla Bean Ice Cream: The classic pairing for a reason. The contrast of the warm, molten cake with cold, creamy ice cream is simply divine.
- Fresh Berries: A few fresh cherries or raspberries on the side add a burst of freshness and colour to the plate.
- Drink Pairing: A small glass of a sweet dessert wine like a Port or a rich black coffee complements the deep chocolate flavours perfectly.
Frequently Asked Questions
Chocolate Cherry Lava Cakes
Ingredients
Method
- Prepare the Ramekins: Preheat your oven to 200°C (180°C Fan). Generously grease four 175ml ramekins with butter, making sure to cover the entire inside surface. Dust the inside with a little plain flour or cocoa powder, tapping out any excess. Place the prepared ramekins on a baking tray.
- Melt the Chocolate and Butter: Place the chopped dark chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (a bain-marie). Make sure the bottom of the bowl doesn't touch the water. Stir occasionally until completely melted and smooth. Remove from the heat and set aside to cool slightly.
- Whip the Eggs and Sugar: In a separate large bowl, using an electric hand mixer or a stand mixer with the whisk attachment, beat the whole eggs, egg yolks, caster sugar, and vanilla extract together on high speed. Continue for about 5-7 minutes, or until the mixture is pale, thick, and has doubled in volume. When you lift the whisk, it should leave a ribbon-like trail on the surface for a few seconds.
- Combine Wet Ingredients: Gently pour the slightly cooled chocolate-butter mixture into the whipped egg mixture. Using a spatula, carefully fold them together until just combined. Try to be as gentle as possible to avoid knocking out all the air you've just whipped in.
- Fold in Dry Ingredients: Sift the plain flour and salt over the chocolate-egg mixture. Fold in gently with your spatula until no streaks of flour remain. Again, avoid overmixing.
- Fill the Ramekins: Divide half of the batter evenly among the four prepared ramekins. Spoon one teaspoon of cherry conserve into the centre of each one. Top with the remaining batter, ensuring the jam is completely covered. What works best for me is tapping each ramekin gently on the worktop to level the batter.
- Bake to Perfection: Place the baking tray in the preheated oven and bake for 12-14 minutes. The edges of the cakes should look set and slightly pulled away from the sides, but the very centre should still have a distinct wobble when you gently shake the tray. This is the secret to the 'lava'.
- Rest and Serve: Carefully remove the baking tray from the oven. Let the cakes rest in their ramekins for just 1-2 minutes. This is a crucial step! Then, place a serving plate on top of a ramekin and, using oven gloves, confidently flip it over. Lift the ramekin away. The cake should slide out easily. Dust with icing sugar or cocoa powder and serve immediately.
Notes
I really hope you adore this Chocolate Cherry Lava Cakes recipe as much as my family and I do. It’s a truly special treat that never fails to impress and brings a little bit of restaurant-style luxury into your own kitchen. If you try it, please let me know how it turned out in the comments below – I love hearing about your creations! And if you’re looking for more easy, sweet treats, give my Biscoff Truffles a try. Happy baking!
– Sophia
