S'mores Lava Cake Recipe
Make S'mores Lava Cake Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Cake Batter
S'mores Fillings & Toppings
Method
Prepare Ramekins and Fillings
- 1
Preheat and ready dishes
Preheat the oven to 425°F (220°C). Place four 6-ounce (or similar) ramekins on a baking sheet. Generously butter the insides of each ramekin with 1 tablespoon total unsalted butter, then dust each with cocoa powder, tapping out excess.
- 2
Prepare graham and marshmallow
Crush graham crackers into fine crumbs and divide roughly 3/4 tablespoon into the bottom of each ramekin (about 3 tablespoons total). If using large marshmallows, chop them to approximate mini size; divide the marshmallows evenly between the four ramekins (about 1/4 cup per ramekin). Place one chocolate square centered on top of the graham crumbs in each ramekin. The graham layer should sit under where the chocolate will be so the lava will melt into it.
Make Chocolate Batter
- 3
Melt chocolate and butter
In a heatproof bowl set over a small pan of barely simmering water (double boiler) or in 20–30 second bursts in the microwave, melt the 4 oz chopped semisweet chocolate with 6 tablespoons butter. Stir until smooth and glossy. Remove from heat and let cool 2–3 minutes.
- 4
Mix sugar and eggs
In a medium bowl, whisk together 1 cup granulated sugar and 3 large eggs until combined and slightly thickened (about 30–60 seconds vigorous whisking). Stir in 1 teaspoon vanilla extract.
- 5
Combine and finish batter
Slowly fold the melted chocolate mixture into the egg and sugar mixture until combined. Sift in 1 tablespoon all-purpose flour and 1 teaspoon salt and fold just until incorporated — do not overmix. The batter will be thick and glossy.
Assemble and Bake
- 6
Fill ramekins
Divide the batter evenly among the four prepared ramekins, filling each about 3/4 full and covering the chocolate square and marshmallow layer. Leave a little space at the top for rising.
- 7
Bake
Bake on the middle rack in the preheated 425°F (220°C) oven for 10–12 minutes. The exterior should be set with a thin crust while the center remains soft and gooey. If you prefer slightly more set centers, increase to 13 minutes but watch carefully.
- 8
Rest briefly
Remove ramekins from the oven and let rest 1 minute. Run a small knife around the edges to loosen the cakes.
Finish and Serve
- 9
Invert or serve straight from ramekin
Option A (invert): Place a small plate over each ramekin, invert and gently lift the ramekin off so the lava cake sits on the plate with the marshmallow/chocolate center exposed. Option B (serve in ramekin): Spoon out slightly and serve directly from ramekin for a rustic presentation.
- 10
Add marshmallow topping
If you used mini marshmallows inside but want a toasty top, briefly torch the top marshmallows after unmolding or place under a very hot broiler for 20–45 seconds until browned — watch closely to avoid burning.
- 11
Garnish
Sprinkle each cake with the remaining crushed graham crackers and a light pinch (about 1/16 tsp) of flaky sea salt if desired. Serve immediately while centers are lava-hot. Optionally accompany with vanilla ice cream or a small cup of milk.