Published: February 4, 2026

This Brown Butter Lava Cake for Two is the ultimate Valentine’s Day or date night dessert. Made with rich brown butter, a hint of tonka bean and three layers of chocolate flavor, it’s indulgent and sure to impress. The centers stay soft and molten, while the edges bake up beautifully. It’s cozy, romantic and perfect for sharing.

This Molten Lava Cake for Two is one of those desserts that instantly feels special. It’s rich, cozy and perfect for Valentine’s Day or a simple date night at home. The outside bakes up soft and delicate, while the center stays molten and chocolatey just the way a Lava Cake should. Brown butter adds a deep, nutty flavor that really elevates the chocolate. The hint of tonka bean brings a subtle warmth that pairs beautifully with cocoa.

I used chocolate from The Cocoa Circle and honestly I love their brand so much. Their chocolate melts beautifully and tastes incredibly rich without being bitter. For this recipe, I used their 54% cocoa drops and 70% dark chocolate chips, which gives the cake real depth and balance. You can truly taste the quality in the final result. It’s such a great brand and one I always feel good recommending. I’ll link their shop here so you can check them out for yourself.

This Lava Cake comes together easily but feels very impressive once plated. Serve it warm, ideally with ice cream or berries if you like. And if you want perfect results every single time, make sure to read the tips below before baking.

WHY YOU’LL LOVE THIS RECIPE

🤎Made for two - This recipe is perfectly portioned, so it’s ideal for sharing without leftovers or waste.

🤎Molten center - The balance of ingredients and bake time gives you that soft, gooey lava center.

🤎Perfect for Valentine’s Day or date night - It feels romantic and special, but it’s still easy enough to make at home.

🤎Rich brown butter flavor - Browning the butter adds a deep, nutty note that makes the chocolate taste even richer.

🤎Chocolate goodness - Using different chocolates creates layers of flavor.

🤎High quality chocolate makes a difference - The Cocoa Circle chocolate melts beautifully and gives the cake a smooth, luxurious texture.

🤎Simple ingredients, impressive result - Nothing complicated here, but the final dessert looks and tastes restaurant worthy.

🤎Quick to prepare - From start to finish, this comes together fast, making it great for spontaneous dessert plans.

🤎Customizable toppings - Serve it with ice cream, berries or a dusting of cocoa powder.

Lava Cake success tips

⟶ Don’t overbake - This is the most important tip. The edges should look set, but the center should still feel soft so you get that molten middle.

⟶ Let the brown butter cool slightly - You want it warm and not hot, so it doesn’t cook the eggs when you mix everything together.

⟶ Use high quality chocolate - Since chocolate is the main flavor here, quality really matters. Good chocolate melts better and gives a richer, smoother lava center. The Cocoa Cirlce is an amazing cocoa and chocolate brand!

⟶ Grease the ramekins well - This helps the cakes release easily and keeps the edges soft instead of sticking or tearing.

⟶ After greasing, dust the ramekins with flour - A light dusting of flour after greasing helps the cakes release cleanly.

⟶ Serve immediately - Lava cakes are best enjoyed right away while the center is still warm and flowing.

⟶ Adjust the resting time to your liking - Let the lava cakes rest for about 3 minutes if you prefer a slightly thicker, more structured center. If you love a very melty, flowing center, serve them immediately while they’re piping hot.

Tools you will need for this recipe

Ramekins - I used ramekins that are about 8 cm in diameter and 5 cm tall, which is the perfect size for individual lava cakes with a molten center.
Whisk or Hand mixer (optional, but recommended) - Using a hand mixer makes it much easier to beat the eggs and sugar until slightly pale and fluffy.
Spatula - Perfect for folding the chocolate and flour into the batter gently and scraping down the bowl so nothing goes to waste.
Saucepan or skillet - You’ll need this to brown the butter.

SHOP THE TOOLS

Porcelain Ramekins (Set of 8) Buy Now →	Stainless Steel Whisk Set Buy Now →	Silicone Spatula Set Buy Now →
SMEG Pink Retro Hand Mixer Buy Now →	KitchenAid Limited Edition Mixer Buy Now →	Digital Pink Food Scale Buy Now →

Frequently asked questions (FAQs) 🍫

Why isn’t my lava cake melty in the center?
The most common reason is overbaking. Make sure to take the cakes out when the edges are set but the center still looks slightly soft.
Why did my lava cake stick to the ramekins?
Grease your ramekins well and dust them lightly with flour. This helps the cakes release cleanly while keeping the edges intact.
Can I prepare the batter ahead of time?
Yes! You can mix the batter in advance, scoop it into the ramekins and keep them in the fridge until you’re ready to bake. Just add an extra minute or two to the baking time if baking straight from cold.
Can I skip the brown butter?
Yes, but reduce the butter by 15g if you do.
What kind of chocolate do you recommend?
I used a mixture of semi-sweet 54% chocolate drops and 70% dark chocolate chips from The Cocoa Circle. Their chocolate melts beautifully and adds a rich, smooth flavor. It’s a brand I really love. Must try!
What’s the best way to serve it?
Lava Cakes are amazing warm, straight from the ramekins. Top with ice cream, fresh berries or a drizzle of chocolate ganache for extra indulgence.
What is tonka bean?
Tonka bean is a spice with a sweet, warm aroma; a mix of vanilla, almond and cinnamon all in one. Adds a subtle depth that pairs perfectly with chocolate. Keep in mind that it’s not available for consumption in the United States, so you can skip it.

Ingredients you will need for this recipe

For the Lava Cakes

Dark chocolate (70%): Adds deep, rich cocoa flavor and a slightly bitter note to balance the sweetness. I recommend The Cocoa Circle’s 70% dark chocolate chips.
Semi-sweet chocolate (54%): Brings smooth sweetness and balances the dark chocolate.
Unsalted butter: Browned for that nutty, rich flavor that really elevates the lava cake. Salted butter works too, just skip adding extra salt.
Egg + egg yolk: Make sure to use large eggs in this recipe.
Granulated sugar and light brown sugar
All purpose flour: Provides just enough structure so the cake holds but stays molten in the center.
A pinch of salt: Enhances the chocolate flavor and balances sweetness. Fine sea salt works perfectly.
Optional: Tonka bean paste: Skip it if you don’t have it (or can’t use it in the U.S.)

For the topping (Chocolate Ganache)

Semi-sweet chocolate (54%): Melts into the cream to create a smooth, rich ganache.
Heavy cream: Makes the ganache silky and rich.

Extras

Ice cream: Vanilla is classic, but chocolate, caramel or berry flavors all pair beautifully.
Cocoa powder: Adds a light dusting for extra chocolate flavor and presentation.
Fresh fruits: Strawberries, raspberries or other berries add freshness and a pop of color.

Baking Favorites

The Cocoa Circle 70% Dark Cocoa Drops

Buy Now →

Step by step instructions with photos

1. First, we’re going to brown the butter.

2. Cut the butter into small cubes and place them in a saucepan or skillet.

3. Melt it over medium heat. Once it’s fully melted, let it simmer while stirring constantly until it turns golden brown.

4. When the butter is ready, take it off the heat and immediately mix in the chocolate chips.

5. Set it aside to cool for about 15 minutes.

6. Preheat your oven to 200°C.

7. Grease two small ramekins generously with butter and dust with a little flour.

8. In a large bowl, beat the egg, egg yolk, granulated sugar and brown sugar until pale and very fluffy.

9. Next, mix in the tonka bean paste and the cooled chocolate-brown butter mixture.

10. Add the flour and salt, folding gently until just combined.

11. Divide the batter evenly between the two ramekins.

12. Bake in the preheated oven for 8-10 minutes.

13. While the lava cakes are baking, prepare the chocolate ganache.

14. Place the chocolate chips and heavy cream in a small heatproof bowl.

15. Microwave for about 45 seconds, then whisk until smooth.

16. Once the lava cakes are ready, run a knife along the edges and turn them out onto a plate.

17. For a thicker center, let them cool for about 3 minutes before serving. For a runnier center, serve immediately.

18. Top with chocolate ganache, ice cream and a dusting of cocoa powder.

19. Enjoy!

Yield: 2

Author: Angie