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molten smores chocolate lava cake

Molten S'mores Chocolate Lava Cakes

The best chocolate lava cakes get a s’mores makeover! This Easy Molten S’mores Chocolate Lava Cake recipe is rich, decadent, and the ultimate dessert. Made in only 30 minutes, this will be your new go-to chocolate cake!
Prep Time 15 mins
Cook Time 12 mins
Total Time 30 mins
Course Dessert
Servings 4 cakes
Calories 464 kcal


  • 4 oz 113 g butter
  • 6 oz 170 g dark chocolate, chopped
  • 2 eggs
  • 2 egg yolks
  • ¼ cup 55 g sugar
  • 2 tbsp 16 g all purpose flour
  • 4 Ghirardelli Dark Chocolate Sea Salt Caramel Squares optional

Marshmallow Fluff

  • 2 egg whites
  • ½ cup 110 g sugar
  • ¼ tsp cream of tartar

Graham Cracker Crumbs

  • cup 30 g graham cracker crumbs, about 2 sheets
  • 1 ½ tbsp 21 g butter, melted


Marshmallow Fluff

  • Fill a small pot with at least 1 ½ inches of water. Place over high heat until boiling, then adjust temperature to a simmer. Combine egg whites, sugar, and cream of tartar in the bowl of a stand mixer. Set over water bath, whisking constantly, until sugar dissolves and egg whites reach 175°F (79°C), about 8 and 10 minutes. Transfer to a stand mixer fitted with a whisk attachment and whip at high speed until glossy, about 5 minutes. Set aside.

Graham Cracker Crumbs

  • In a small bowl, combine crushed graham crackers and melted butter. Stir until combined and set aside.

Molten Chocolate Lava Cakes

  • Preheat your oven to 450°F. Butter and lightly flour (tapping out any excess flour) four 6-ounce ramekins. Place the ramekins on a baking sheet.
  • Add the butter and chocolate to a heat-safe bowl and place it over over a pot of simmering water. Make sure that the bottom of the bowl does not touch the water. Melt the butter with the chocolate until smooth. Set aside.
  • Beat the eggs, egg yolks, and sugar on high speed in the bowl of a stand mixer fitted with the whisk attachment, or in a medium mixing bowl with a hand mixer. Beat for 1-2 minutes, until mixture is palce and thickened.
  •  Add the melted chocolate/butter mixture to the mixing bowl and beat until well combined and smooth.
  • Add the flour and mix on low speed until just combined.
  • Scoop ¼ cup of batter into each prepared ramekin. Top with 1 chocolate square (if using), a tablespoon of marshmallow fluff, and spoonful of graham cracker crumbs. Spoon another ¼ cup of batter to fill the ramekins and bake for 10-12 minutes, until the sides of the cakes are firm and the centers are soft.
  • Remove the cakes from the oven and cool for 1 minute. Then, place an inverted dessert plate over each ramekin and carefully turn each one over. Let stand for 10 seconds and then remove ramekin.
  • Top each lava cake with remaining marshmallow fluff and use a kitchen torch to toast the marshmallow. Serve immediately.


Serving: 1/2 cakeCalories: 464kcalCarbohydrates: 46gProtein: 6gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 6gCholesterol: 129mgSodium: 108mgFiber: 4gSugar: 35g
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