Hi, everyone! So, St. Patrick’s Day is coming, so I thought why not show you how to make an amazing Chocolate and Mint Lava Cake.
I have seen people requesting, searching, asking for this combination online so much because people just love it. I have to be honest with you guys—personally, I am not the biggest fan of chocolate and mint together. But, I have tried this recipe, and it tastes actually pretty good even for me!
So, if you are obsessed with chocolate and mint, or if you love those little mint chocolates, this is the right recipe for you.
And if you’re more of a “straight chocolate” person, you’ll also love my Quick and Easy Chocolate Lava Cakes: Pure Decadence! for a classic, no-mint version.
Table of Contents
Why You’ll Love This
- The Ultimate Texture: The outside is firm and cakey, but the inside is just nice and wobbly. When you cut through, that chocolate just comes oozing out.
- Refreshing Twist: It’s very chocolatey, but the mint extract gives it a fresh kick. It’s perfect for after dinner.
- Super Easy Method: You don’t need a mixer, just a whisk and a microwave. Plus, I use a little “secret” trick with chocolate spread in the middle to guarantee that molten lava center!
I really hope you try this. It’s nice and glossy, easy to make, and looks so impressive on a plate.
If you’re building a full dessert spread for St. Patrick’s Day or any special night, definitely check out Easy Baklava Cheesecake Recipe and my freezer-friendly Mint Chip Ice Cream Pie (freezer dessert). They look super fancy but are secretly very doable.
What You’ll Need
Special Equipment:
- 4 ramekins (6-ounce size)
- Microwave-safe bowls
- Whisk
- Sifter/sieve
- Baking sheet
The Ingredients:
- 113 g (4 oz) dark chocolate (good-quality baking bar is best)
- 113 g (½ cup) unsalted butter
- 2 large eggs
- 2 egg yolks
- 50 g (¼ cup) granulated sugar (or powdered sugar for a smoother texture)
- 30 g (¼ cup) all-purpose flour, sifted
- ½ tsp mint extract (adjust to taste)
- 4 tsp chocolate ganache or chocolate spread (like Nutella or a dark chocolate spread)
- Cooking spray (oil) and cocoa powder (for coating the ramekins)
- Toppings: Icing sugar, fresh mint leaves, chocolate sauce, or ice cream
Let’s Get Baking!
1. Prep the Oven & Ramekins
Preheat your oven to 200°C (400°F).
Now, prepare your ramekins. Spray them with cooking oil all around. Then, add some cocoa powder and sprinkle it inside, tapping out the excess. This ensures the cakes do not stick to the ramekins when we flip them later.
2. Melt the Chocolate
In a microwave-safe bowl, add your dark chocolate together with the butter. Melt this in the microwave for about 30 seconds at a time, stirring in between, until it’s nice and smooth. Let it cool slightly so it’s warm but not hot.
3. Whisk the Eggs
In a different bowl, add your whole eggs and egg yolks and whisk them together. Add the sugar and whisk everything until it’s nice and smooth and slightly pale.
4. Combine
Add your cooled melted chocolate to the egg mixture.
Important: Make sure the chocolate is not hot so you don’t cook your eggs! Whisk everything together until it becomes nice and glossy.
5. Add Dry Ingredients
Add your sifted flour. Mix gently—do not overmix the mixture. You want to make sure it’s all incorporated but still quite runny.
6. Add the Flavor
Into your chocolate mixture, add the mint extract and mix everything together until smooth.
7. Fill & The “Secret” Trick
Scoop about one large tablespoon of the batter into the bottom of each prepared ramekin.
Now for the trick: Add one teaspoon of your chocolate ganache or chocolate spread (whatever you have in your kitchen) right in the center. Top it up with the rest of the chocolate batter.
8. Bake
Place ramekins on a baking sheet. Bake for about 8 to 12 minutes.
Watch them closely—they are done when the edges are firm but they are still kind of nice and wobbly in the middle. If you’re ever nervous, you can bake one test cake and check that the center hits around 160°F (71°C); the eggs are safe at that point but the middle will still look molten because of all the chocolate and butter.
9. Serve
Let them cool for 1 minute. Gently flip your lava cake onto a serving plate. Sprinkle with icing sugar, add fresh mint, and drizzle with chocolate sauce!
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FAQs
How do I know when the lava cake is done?
This is the most important part! You have to watch them closely. The edges should look firm and set, but the center should still be nice and wobbly when you shake the pan gently. If it’s solid, you’ve made a brownie, not a lava cake! Usually, 10–12 minutes is perfect. If you want to be extra sure, you can quickly check the center of one cake with a thermometer—around 160°F (71°C) still gives you a gooey center.
Can I use a muffin tin if I don’t have ramekins?
Yes, absolutely! You can use a standard muffin pan. Just make sure you spray it well with oil and dust with cocoa powder so they pop out. Because muffin cups are a bit smaller than ramekins, check them a little earlier—maybe around 8 or 9 minutes.
Can I make these ahead of time?
Yes, you can! I love doing this for parties. You can make the mixture, put it in the ramekins, cover them, and leave them in the fridge for up to 2 days. When you are ready to eat, just pop them in the oven. You might need to add an extra minute to the baking time since the batter is cold.
Why do you put chocolate spread in the middle?
Usually, a lava cake relies only on under-baking the batter to get the runny center. But by adding a teaspoon of chocolate ganache or spread (like Nutella) in the middle, you guarantee that beautiful oozing lava effect every single time. It makes it extra nice and glossy!
Amazing Chocolate and Mint Lava Cake
Course: DessertCuisine: American, FrenchDifficulty: Easy4
Cakes15
minutes10
minutes450
kcal25
minutesA decadent dark chocolate dessert with a refreshing mint twist and a guaranteed molten center using a secret dollop of chocolate spread.
Ingredients
- Equipment Needed:
4 ramekins (6 oz)
Whisk
Mixing bowls
Microwave
- Ingredients
113 g (4 oz) dark chocolate, chopped
113 g (½ cup) unsalted butter
2 whole eggs
2 egg yolks
50 g (¼ cup) sugar
30 g (¼ cup) all-purpose flour
½ tsp mint extract
4 tsp chocolate spread or ganache (for the center)
Cooking spray (for greasing)
2 tbsp cocoa powder (for dusting ramekins)
Garnish: Icing sugar, fresh mint, chocolate sauce
Directions
- Preheat oven to 200°C (400°F). Grease 4 ramekins with cooking spray and dust with cocoa powder.
- Melt butter and chocolate in a microwave-safe bowl in 30-second intervals until smooth, stirring between each burst. Let cool slightly.
- In a separate bowl, whisk eggs, yolks, and sugar until pale and smooth.
- Pour the cooled chocolate into the eggs. Whisk until glossy.
- Sift in the flour and fold gently. Do not overmix. Stir in the mint extract.
- Pour a base layer of batter into ramekins. Add 1 teaspoon of chocolate spread in the center of each. Cover with remaining batter.
- Bake for 8–12 minutes. The sides should be set, but the center should jiggle (wobbly).
- Let rest for about 1 minute, then invert onto plates. Dust with powdered sugar and serve warm.
Notes
- Storage: You can make the batter ahead of time, fill the ramekins, and put them in the fridge for up to 2 days. If baking from cold, add 1–2 extra minutes to the baking time.
- The “Wobbly” Test: Don’t be scared if it looks undercooked in the middle; that is the lava! If it doesn’t wobble, you baked it too long.
- Chocolate: Use a high-quality dark chocolate bar (60–70% cocoa) rather than chocolate chips for a smoother melt and better flavor.
