Molten Chocolate and Chili Lava Cake

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Rich chocolate lava cakes with a hint of chili heat that melts into a gooey center, perfect for a spooky Halloween dessert. This French-inspired Halloween recipe, ready in about 30 minutes, layers bittersweet chocolate, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 French cuisine 420 cal/serving

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Ingredients

6 oz bittersweet chocolate
1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar
2 large eggs
2 egg yolks
1/4 cup all-purpose flour
1/4 tsp cayenne pepper
1/4 tsp salt
for dusting powdered sugar
for greasing molds unsweetened cocoa powder

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Instructions

Step 1: Preheat oven to 425°F. Generously grease four 6-ounce ramekins with unsweetened cocoa powder to prevent sticking.
Step 2: Melt 6 oz bittersweet chocolate and 1/2 cup unsalted butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat.
Step 3: Whisk 3/4 cup granulated sugar, 2 large eggs, and 2 egg yolks in a separate bowl until pale and thick. Slowly fold melted chocolate mixture into the eggs.
Step 4: Sift 1/4 cup all-purpose flour, 1/4 tsp cayenne pepper, and 1/4 tsp salt over the chocolate batter and gently fold until just combined.
Step 5: Divide batter evenly among ramekins and place on a baking sheet. Bake for 12-14 minutes until the edges are set but the center is soft and jiggly.
Step 6: Let cakes cool for 1 minute, then carefully invert onto plates. Dust with powdered sugar and serve immediately to enjoy the molten center.