This Chocolate Lava Cake recipe is all about the chocolate; so make sure you get the BEST because that is all you’re going to taste. In this version, I included rum in the cake to make it more exciting and intense.

The chocolate I used is one of my favorite European chocolates. How could anyone be tired of this warm, rich chocolate cake packed with a hot gooey, flowing chocolate interior? Plus, they’re super easy to make at home.

And you also don’t need a long list of baking ingredients for this cake recipe. You basically need just 6 ingredients for this recipe, and the 3 are optional to add depth of flavor to our cake.

For this recipe, I like using my 4-oz ramekins, but you can also use a 6-oz or 8-oz (bake for 10-12 minutes or until the edges begin to pull away from the ramekins and the center is jiggly).

Now, if you don’t have ramekins at home, you can use your muffin pans. Make sure to dust your muffin pan cups with cocoa powder or grease it with a cooking spray or butter so the lava cakes won’t stick to them.

Love to munch on something decadent any time you want? Great! You can make the batter ahead and just cover it tightly and store it in the fridge for 2 days.

Allow it to come to room temperature before transferring it into the individual ramekins. Or what you can do is bake them ahead, let them cool completely, before freezing them for up to 3 months.

Rich, fudgy, and decadent molten cake fortified with and rum filled with a silky chocolatey filling. These impressive but easy to prepare Valentines Day cakes come together in less than 20 minutes.