Fresh Cherry Chocolate Lava Cakes

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Warm, gooey, rich chocolate with juicy cherry surprises inside.

Hey there!

These Fresh Cherry Chocolate Lava Cakes are my go-to when I want something decadent but still simple. You get that rich molten chocolate center, the kind that oozes when you cut into it, plus fresh chopped cherries that add a little tart-sweet pop. They’re personal-sized, bake fast, and feel fancy even though they’re surprisingly easy.

Whether it’s date night, a dinner party, or just a Tuesday night you want to make special — this is the dessert.

🍫 Servings & Time

Servings: 4 individual cakes
Prep Time: 15 minutes
Bake Time: 12–14 minutes
Total Time: About 30 minutes

❤️ Why I Love This Recipe

I made these for a dinner party once when I was short on time but still wanted to impress. Everyone thought they took hours — but nope. These come together in one bowl, and the cherries make them feel like you picked them up from a fancy bistro.

Warm, gooey, melt-in-your-mouth chocolate center
Fresh cherries add brightness and depth
Bakes in under 15 minutes
No mixer required
Can be made ahead and baked when ready

🔬 Why This Recipe Works (Quick Science)

Underbaking the center slightly keeps it molten
Eggs give structure and allow the cake to puff
Butter + chocolate melt together smoothly for richness
Flour in small amount sets the edges but not the center
Cherries release juice that cuts through the richness

🧠 Meal Plan Ideas

Serve as a fancy but easy dessert after a simple pasta dinner
Prep the batter in advance and bake while guests eat
Make it your “signature” dessert for date night or holidays
Pair with coffee or wine for a cozy night treat

⚠️ Common Mistakes to Avoid

Overbaking – you’ll lose that molten center
Not greasing ramekins properly – they’ll stick
Using cold eggs or butter – batter won’t combine smoothly
Skipping the cherry chop – whole cherries mess with the texture

🍽 What You’ll Need

For the lava cakes:

½ cup unsalted butter (1 stick)
4 oz semisweet chocolate, chopped
2 eggs
2 egg yolks
¼ cup granulated sugar
1 tsp vanilla extract
Pinch of salt
2 tbsp all-purpose flour

For the cherry filling:

½ cup fresh cherries, pitted and chopped

🧰 Tools You’ll Need

4 ramekins (6 oz size)
Small saucepan
Mixing bowl
Whisk
Spatula
Baking sheet
Cooking spray or butter for greasing

🔁 Substitutions & Variations

Cherries: Try raspberries or chopped strawberries
Chocolate: Use bittersweet or dark chocolate for richer flavor
Flour: Sub with almond flour for gluten-free version
Spice it up: Add a pinch of cinnamon or espresso powder

⏳ Make-Ahead Tips

Make the batter and fill ramekins, cover with plastic, and refrigerate up to 24 hours
Bring to room temp before baking or add 1–2 minutes to bake time if baking from cold

👣 Step-by-Step Instructions

Step 1: Melt chocolate and butter

In a small saucepan, melt butter and chopped chocolate over low heat, stirring until smooth. Let cool slightly.

chopped semisweet chocolate melting with butter in a small saucepan, smooth and glossy mixture forming, on a modern stainless steel gas stove

Step 2: Whisk eggs, yolks & sugar

In a mixing bowl, whisk eggs, yolks, and sugar until light and slightly thickened.

whole eggs, yolks, and granulated sugar being whisked together in a glass bowl until pale yellow and foamy, on white marble counters with hints

Step 3: Combine with chocolate

Slowly pour the cooled chocolate mixture into the eggs, whisking constantly until combined.

melted chocolate mixture being poured into whisked egg and sugar mix, deep brown batter forming

Step 4: Add flour, salt & vanilla

Stir in flour, a pinch of salt, and vanilla extract until just combined.

flour, salt, and vanilla being folded into the chocolate batter with a spatula, mixture thickening and smoothing

Step 5: Fold in cherries

Gently fold in chopped fresh cherries.

glossy chocolate batter with fresh chopped cherries being gently folded in with a spatula, bright red fruit visible in dark batter

Step 6: Fill ramekins

Grease ramekins and divide the batter evenly between them. Place on a baking sheet.

greased white ramekins being filled with cherry chocolate batter, batter sitting about ¾ full in each ramekin,

Step 7: Bake

Bake at 425°F for 12–14 minutes until the edges are set but the centers are still soft. Let sit 1 minute.

hocolate lava cakes baking in white ramekins on a baking tray, edges puffed and firm with slightly soft centers

Step 8: Invert & serve

Run a knife around the edges, carefully invert each onto a plate, and serve immediately.

warm cherry chocolate lava cakes inverted onto dessert plates, one sliced open with molten chocolate and cherries oozing out

🧊 Leftovers & Storage Tips

Best served right away, but leftovers can be stored in the fridge
Reheat for 15 seconds in the microwave to bring back the molten center
Batter can be prepped and refrigerated ahead of time

🔢 Exact Macros (Per cake, based on 4

Calories: 330
Protein: 6g
Fat: 22g
Carbs: 27g
Fiber: 2g
Sugar: 19g

🍦 What to Serve With

Scoop of vanilla ice cream or whipped cream
Dusting of powdered sugar
Fresh cherries or berries on the side
Strong coffee or a glass of red wine

❓ FAQ

Can I use frozen cherries?
Yes! Just thaw and pat dry before chopping to avoid excess moisture.

Can I make these ahead of time?
Yes — assemble and refrigerate up to 24 hours. Bake just before serving.

Can I use chocolate chips?
You can, but chopped bar chocolate melts smoother for a better lava texture.

Can I freeze the cakes?
Yes — freeze the baked cakes and reheat gently, though the center won’t be as lava-like.

Gooey, Rich, and a Little Fancy 🍒🍫

These Fresh Cherry Chocolate Lava Cakes are pure comfort and just the right amount of indulgent. The cherry pieces make them feel seasonal and special, and they come together faster than you’d expect. Give them a try and don’t forget to tell me how it went — or who you wowed with them! 💬❤️