Black Forest Lava Cake: The Ultimate Decadent Valentine’s Dessert
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9 INGREDIENTS • 9 STEPS • 45MINS

Black Forest Lava Cake: The Ultimate Decadent Valentine’s Dessert

When rich, molten dark chocolate meets boozy cherries and vanilla whipped cream, you know you’re in for a next-level indulgence. These Black Forest Lava Cakes take the classic chocolate lava cake and give it a romantic, Kirsch-spiked cherry twist, making them perfect for Valentine’s Day or any night that calls for serious chocolate magic.

Crunchy on the outside, oozy in the middle, and topped with luscious boozy cherries and airy whipped cream, this dessert is irresistibly indulgent and deceptively easy to make.
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When rich, molten dark chocolate meets boozy cherries and vanilla whipped cream, you know you’re in for a next-level indulgence. These Black Forest Lava Cakes take the classic chocolate lava cake and give it a romantic, Kirsch-spiked cherry twist, making them perfect for Valentine’s Day or any night that calls for serious chocolate magic.

Crunchy on the outside, oozy in the middle, and topped with luscious boozy cherries and airy whipped cream, this dessert is irresistibly indulgent and deceptively easy to make.


How to Make Black Forest Lava Cake



Ingredient Insights & Substitutions

  • Dark Chocolate (70%) – The key to deep, rich chocolate flavor. If using 60% or lower, reduce the sugar slightly to balance sweetness.
  • Kirsch (Cherry Brandy) – A classic Black Forest addition, infusing the cherries with boozy warmth. No Kirsch? Try dark rum, amaretto, or even cherry juice for a non-alcoholic version.
  • Maraschino Cherries – Their sweet-tart flavor pairs beautifully with dark chocolate. Swap for fresh pitted cherries or frozen (thawed) cherries if preferred.
  • Whipped Cream – A simple but essential contrast to the warm, molten cake. For extra flavor, add a splash of vanilla or Kirsch.
  • Eggs & Yolks – These create the signature molten center. Using room temperature eggs ensures a smooth, even batter.

Tips & Suggestions

  • For a More Intense Cherry Kick – Add a tablespoon of Kirsch directly into the cake batter.
  • Don’t Overbake! – The key to lava cake perfection is pulling them out just as the edges set but the center remains soft. 10-12 minutes is the sweet spot.
  • Make It Extra Fancy – Dust with powdered sugar, drizzle with melted chocolate, or garnish with chocolate shavings for an elegant touch.
  • Want a Non-Alcoholic Version? – Replace Kirsch with cherry juice or a splash of vanilla extract for a kid-friendly twist.
  • Make Ahead Option – The batter can be prepped and refrigerated for up to 24 hours. Just bring it to room temp before baking.

Frequently Asked Questions



Can I Make This Without Ramekins?

Yes! Use a muffin tin (greased & floured) or oven-safe coffee cups. Adjust baking time to 8-10 minutes since they’ll be smaller.

What If I Don’t Have Kirsch?

Substitute with brandy, rum, amaretto, or a mix of cherry juice and vanilla extract.

How Do I Store & Reheat Leftovers?

  • Store in an airtight container at room temp for 1 day or in the fridge for up to 3 days.
  • Reheat by microwaving for 15-20 seconds to restore some of the gooey center.

Final Thoughts

This Black Forest Lava Cake is rich, warm, and absolutely indulgent, balancing intense dark chocolate, boozy cherries, and airy vanilla whipped cream in every bite. Whether you’re celebrating Valentine’s Day, impressing a date, or just treating yourself, this dessert is pure romance on a plate.

🔥 Deeply chocolatey, perfectly gooey, and irresistibly luscious—this lava cake is a Valentine’s must-make!

author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/

45MINS

Total Time

$3.56

Cost Per Serving

Ingredients

Servings
4
us / metric
70% Dark Chocolate
1 cup
70% Dark Chocolate, chopped
Unsalted Butter
1/2 cup
Unsalted Butter, room temperature
plus more for greasing the ramekins
Large Egg
4
Large Eggs, room temperature
2 whole plus 2 yolks
Granulated Sugar
1/3 cup
Granulated Sugar
Kosher Salt
1/2 tsp
Kosher Salt
All-Purpose Flour
2 Tbsp
All-Purpose Flour
plus more for dusting the ramekins
Maraschino Cherry
1/2 cup
Maraschino Cherry, drained
Kirsch
4 Tbsp
Kirsch
Heavy Cream
1/2 cup
Heavy Cream
Love This Recipe?
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/

Cooking Instructions

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step 1
Preheat the oven to 400°F and generously grease 4 ramekins with butter and dust with flour. Place a small circle of parchment paper in the bottom of each ramekin.
step 2
In a medium pot, bring water to boil over high heat, then reduce to medium-low to maintain a simmer. In a heatproof bowl, combine chopped 70% Dark Chocolate (1 cup) and Unsalted Butter (1/2 cup). Set the bowl over the simmering water. Cook, stirring occasionally, until the chocolate mixture is melted and smooth, about 10 minutes. Remove from heat and set aside somewhere warm.
step 3
In a separate medium bowl, combine Large Eggs (4), egg yolks, Granulated Sugar (1/3 cup), and Kosher Salt (1/2 tsp). Using a handheld electric mixer fitted with the whisk attachment, beat on high speed until the mixture is thickened and pale, about 5-7 minutes.
step 4
Using a flat spatula, quickly fold the melted chocolate mixture into the whipped eggs. Sift in the All-Purpose Flour (2 Tbsp) and fold gently until just combined and no streaks remain.
step 5
Divide the batter into the prepared ramekins equally. Place the ramekins on a baking sheet and bake in the preheated oven until the tops of the cakes are just set and the edges spring back when touched, but the centers still feel soft, about 10-13 minutes.
step 6
While the cakes bake, combine the drained Maraschino Cherry (1/2 cup) and 4 tablespoons of Kirsch (4 Tbsp) in a small bowl. Set aside to marinate.
step 7
In another bowl, whisk the Heavy Cream (1/2 cup) until soft peaks form.
step 8
Remove the cakes from the oven and let them cool in the ramekins on the baking sheet for 3-5 minutes. Working with one ramekin at a time, carefully run a butter knife around the edge of each lava cake, then turn them out onto serving plates, remove the parchment paper circles.
step 9
Top each lava cake with a generous spoonful of the marinated cherries and a dollop of whipped cream. Serve immediately.
step 9 Top each lava cake with a generous spoonful of the marinated cherries and a dollop of whipped cream. Serve immediately.

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RECIPES TAG

Shellfish-Free
Dessert
Vegetarian
Popular
Valentine's Day
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