Spiced Rum Chocolate Molten Lava Cakes

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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 developed and reviewed.

Individual molten chocolate cakes infused with spiced rum, featuring a gooey center and a hint of warm spices. This French-inspired recipe, ready in about 29 minutes, layers bittersweet chocolate chips, 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 450 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: 14 min Serves 4 French cuisine 450 cal/serving

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Ingredients

6 oz bittersweet chocolate chips
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
3 large eggs
1/2 cup all-purpose flour
2 tbsp spiced rum
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
1/4 tsp salt
for dusting powdered sugar

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Instructions

Step 1: Preheat oven to 425°F and grease four 6-ounce ramekins with butter, dusting lightly with flour.
Step 2: In a microwave-safe bowl, melt 6 oz bittersweet chocolate chips with 1/2 cup unsalted butter in 30-second intervals, stirring until smooth and glossy.
Step 3: In a separate bowl, whisk together 1 cup granulated sugar, 3 large eggs, 2 tbsp spiced rum, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt until combined and slightly thickened.
Step 4: Slowly fold the melted chocolate mixture into the egg mixture, then gently fold in 1/2 cup all-purpose flour until just incorporated, being careful not to overmix.
Step 5: Divide batter evenly among the prepared ramekins and bake for 12-14 minutes until the edges are set but the center jiggles slightly to ensure a molten core.
Step 6: Let cakes cool for 2 minutes, then invert onto plates. Dust with powdered sugar and serve immediately for warm, spiced rum-infused chocolate indulgence.