Creme Egg Lava Cake

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creme egg lava cake

I think I’ve found an excuse to keep Cadbury Creme Eggs in the house year round – they literally are little cheat pods for achieving a perfect lava cake center. Of course, lava cakes in themselves are simple enough to make, but there is some disappointment when you cut open your first lava cake and find you’ve over-baked the inside. True story.

But my favorite part about lava cakes – aside from the ooey gooey centers – is that I can make a single serving on a whim! This recipe makes enough batter for a single cake; and if you don’t have any Cadbury Creme Eggs on hand, you’ll certainly still be left with an oozing, chocolaty center.

Right off the bat, lava cakes are unique in the fact that they start with a base of melted chocolate. Not surprisingly, this is the reason why lava cake seem to “melt” in the middle.

Once the chocolate is nice and smooth, it’s important to let it cool enough that it is still viscous but cool enough that it won’t cook the eggs. Beating in the sugar first will help cool the chocolate quickly.

After that, it’s just a matter of stirring in the flour until a smooth, but thick batter forms.

I greased up a single ramekin with about two inch tall sides. Although I used cooking oil in this recipe, next time I’m going to use butter to grease my ramekins – I’m pretty sure the uneven texture on my cakes is a result of using oil! Still delicious, but just not quite perfect looking.

It’s also important to make sure that the creme egg is “floating” in the middle of the batter and not making contact through the batter and onto the ramekin’s bottom. So I placed my egg on its side then into the batter, gently enough that it didn’t sink through the batter but the batter still encased it.

With a final tablespoon of batter on top, I baked my individual lava cake until the top was mostly dry with a glistening center.

There are two really scary parts to making lava cake. The first being getting it out of the ramekin. If you didn’t grease the ramekin sufficiently, it can stick to the sides and tear. The best way to release the cake from the ramekin is to carefully slide a knife around the edges of the cake to loosen it from the ramekin. Then place the serving plate on top and quickly flip so the ramekin is upside down. Gently wiggle the ramekin unless the cake releases onto the plate. If it doesn’t release right away, give the top of the ramekin a solid tap and then continue to wiggle the ramekin until the cake pops out.

The second scary part: “I did I cook it long enough? Too long?” With a creme egg center, it’s pretty hard to not have a spectacular display of oozing when the cake is cut open.

I mean just look at this. I was mesmerized just watching the creme run out.

Even though Cadbury creme eggs are seasonal, I’ll definitely be hiding a few away in my freezer for when I’m seriously craving some chocolaty dessert. Happy Easter!

creme egg lava cake

Creme Egg Lava Cake

The Starving Chef
This recipe makes enough batter for a single cake; and if you don't have any Cadbury Creme Eggs on hand, you'll still be left with an oozing, chocolaty center.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Easter
Cuisine Cake, Holidays
Servings 1


  • 1 Cadbury Creme Egg
  • ¼ cup semi-sweet chocolate chips
  • 2 tablespoons butter + more for greasing
  • 1 tablespoon sugar
  • 1 egg room temperature & whisked
  • 1 tablespoon flour



  • Melt together the chocolate chips and one tablespoon of butter either in the microwave or in a double boiler. Stir until the chocolate chips are smooth and the butter is completely mixed in.
  • Let the melted chocolate chips cool for a few minutes, stirring occasionally. Add the sugar and continue to stir until the sugar is melted. The chocolate should be smooth and warm, but not too hot, after about five minutes.
  • While continuously stirring the chocolate, slowly pour in the eggs until they are completely incorporated. Stir in the flour until the batter is thick.
  • Grease a ramekin with the remaining butter. Add all but 2-3 tablespoons of the batter into the ramekin. Unwrap the creme egg and place it on its side in the center of the batter, gently so that it doesn't sink through and touch the bottom of the ramekin. Cover the egg with the remaining batter.
  • Cook for 8-10 minutes, until the top is mostly dry, save for a slightly wet looking center. Run a knife around the edges of the ramekin to loosen the cake.
  • Place the serving plate on top of the ramekin. Quickly flip the ramekin and plate over. Remove the ramekin from the cake, wiggling it gently until the cake releases. Garnish the top with additional chocolates, candies, powdered sugar or fresh fruit. Enjoy!
Keyword cake, chocolate
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