This post may include affiliate links; for details, see our disclosure policy.

Here are the best chocolate desserts to satisfy the chocolate lovers in your life, from cookies to brownies to pudding to cake!

Chocolate desserts
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Are you a chocolate lover? Here at A Couple Cooks, we adore chocolate. Though we’re all about healthy eating, there’s always room for a little treat. So here are our favorite chocolate desserts for chocoholics!

There’s chocolate cake with ganache glaze, a stunner that’s perfect for birthdays and celebrations. There are triple chocolate cookies, creamy puddings, fudgy brownies, colorful chocolate bark. The main priority? 100% chocolate-y deliciousness. Well, shall we get to the recipes?

And now, our top chocolate desserts!

More with chocolate

There are lots more tasty chocolate desserts that we didn’t highlight here: here are a few more recipes we love!

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lava cake

Chocolate Lava Cake (& 20 More Chocolate Desserts)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

Molten chocolate lava cake is an iconic treat with a liquid “lava” center: the ideal dessert recipe for chocolate lovers!


Ingredients

Scale
  • ¼ cup unsalted butter
  • 2 ounces dark chocolate bar (60%) or bittersweet baking chocolate bar (do not use chocolate chips!*)
  • 2 eggs
  • ⅓ cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 6 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup milk

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Fold a piece of parchment paper in half, then half again to get four layers. Trace the bottom of a ramekin on the parchment and cut out 4 circles. Use butter to grease the bottom and sides of ramekins. Place the parchment circles into the bottom of the ramekins and grease the parchment paper as well.
  3. Slice the butter into pieces and break the chocolate into small pieces. Place them in a glass measuring cup or glass bowl. Microwave for 30 seconds, stir, and then microwave another 20 to 40 seconds until completely melted when stirred. Allow to cool while you make the rest of the batter.
  4. In a larger bowl, beat the eggs with a whisk until fully combined and frothy. Then whisk in the dry ingredients and the milk. Whisk until smooth, then slowly add butter and chocolate mixture and whisk until just incorporated and smooth.
  5. Pour the batter evenly into the four ramekins. Place ramekins on a baking sheet and bake them for 11 minutes (or 10 minutes if baking at altitude). The cake should be risen, cracked across the top and just a little bit jiggly when the center is lightly tapped with your finger. (11 minutes is perfect in our oven.)
  6. Remove from the oven and rest the cakes for 2 minutes (it’s important to be precise here; the cakes still cook while in the ramekins). Carefully run a sharp paring knife around the outsides of the cake to let it loose from the ramekin. Using a hot pad, invert one lava cake onto a plate (careful, the ramekins are hot!). Wait 10 seconds before carefully removing the ramekin to unmold the cake, then remove the parchment circle from the top. The top of the cake will be either just cooked over or have a small circle of lava visible. If the cake collapses with too much lava, wait another minute before unmolding the other cakes, since they will continue cooking in the hot ramekin. (But do not leave the cakes in the ramekins too long: they will cook through and lose the lava!) If the cake doesn’t have enough lava, next time you make the recipe reduce the bake time by 1 minute.
  7. Dust with powdered sugar and serve immediately, using a spoon to open the cake and allow the lava to flow out.

Notes

*Chocolate chips do not work well, since they are formulated to not melt (they result in an ultra thick batter). Resist the urge to substitute them! Most chocolate bars come in 4-ounce bars, so 2 ounces is a half bar. You can substitute semi-sweet chocolate if desired.

**This recipe is easy to make as a half recipe: it’s a great dessert for a dinner for two!

  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.