Cadbury Creme Egg Chocolate Lava Cakes takes the classic chocolate lava cake to a whole new level of indulgence.  This is the lava cake that dreams are made of and a chocolate lovers dream.

A creme egg filled chocolate cake

There is something so satisfying about a cutting into a lava cake that is slightly warm (or even room temperature) and seeing the filling ooze out, but in this case it’s a glorious liquid fondant center. I also have a recipe for Peanut Butter Lava Cakes (below) which will blow your mind if you are a peanut butter fan.

Peanut butter oozing out from the center of a chocolate lava cake

Chocolate eggs (large and small) are the best part of celebrating Easter in the UK for kids. I’ve taken my favorite chocolate Easter egg (Cadbury eggs) and made them the center of a rich chocolate cake.

This is a dark chocolate molten lava cake, made with real melted chocolate, without cocoa powder, which would make the best Easter dessert. Additionally, if you have any leftover chocolate eggs after Easter, you can make molten chocolate lava cakes for any special occasion.

Holding a Cadbury creme egg in the palm of a hand

What are Cadbury Creme Eggs?

Since their invention in 1923 (with a subsequent update in 1963), Creme Eggs have been a beloved treat. They consist of a thick milk chocolate shell filled with a creamy, liquid fondant center. The molten center of a Cadbury Creme Egg is white and yellow fondant designed to resemble a real egg, both in color and size. In addition to the fondant filling, they also make a caramel egg, which I have also used with this lava cake recipe (pictured below), as well as a chocolate-filled egg.

A box of Cadbury creme eggs

Now, here’s the caveat. I am a huge fan of creme eggs, but the variety that comes out of the UK. Cadbury USA chocolate is not the same as Cadbury UK because Cadbury USA is owned by Hershey, who makes ‘heat-stable’ chocolate that can withstand high temperatures and does not melt as well. But there is good news if you live in the U.S. like me. I buy mine from Amazon or from Cost Plus World Market which are both from the UK.

To ensure that they are from the UK, look at the back of the box and you will see “Made under license from Cadbury UK Ltd”. Pictured below.

The back of a box with nutritional information of Cadbury creme egg

Fun fact: I tried my hand at making my own Chocolate Easter Eggs, which was a fun project. Picture below.

A white chocolate egg drizzled with dark chocolate

When it comes to the appearance of a creme egg lava cake, it doesn’t have to look perfect. The top of the cakes (which is the bottom while baking) may collapse a little, and that’s okay. Decorate it with fresh fruit or a scoop of vanilla ice cream.

Tips to ensure the best molten lava cakes

The ramekins are greased with melted butter to prevent the cakes from sticking. They are then covered in a light dusting of cocoa powder so that when the cakes bake, you don’t see flecks of butter on the outside of the cakes.

Melting chocolate without a double boiler

You don’t need a double boiler to melt the chocolate. Because the butter and chocolate are melted together, you can do this directly in a pan over low heat or use a heatproof bowl and microwave. Instructions for both are in the recipe

Real chocolate is best for chocolate lava cakes

I use real melted dark chocolate for my chocolate cakes.

You don’t need a fancy stand mixer to make this or any cake. I use a hand-held electric mixer, which does the job perfectly but is really only needed to mix the eggs and egg yolks into the sugar. If you have a strong arm, you can make this all by hand.

Always use unsalted butter when baking for the best results. If you use salted, you can’t control the salt level in the cake.

Melting chocolate without a double boiler

You don’t need a double boiler to melt the chocolate. Because the butter and chocolate are melted together, you can do this directly in a pan over low heat or use a heatproof bowl and microwave. Instructions for both are in the recipe

Best baking dish for molten chocolate cake

Because they are individual servings, ceramic ramekins are ideal. Mine measure 3 inches in diameter (7.5 cm/4 ounces). If you use larger 6-ounce ramekins, there may not be enough chocolate mixture to cover the eggs. If you don’t have ramekins, you can use muffin pans or individual mini foil baking cups

When baking the cakes, place the ramekins on a baking sheet or baking tray just in case they spill over as they rise.

If you’ve tried these Cadbury Creme Egg Chocolate Lava Cakes or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!

Chocolate lava mug cakes

You could easily turn these into mug cakes, but your mugs or cups must be ovenproof, as I don’t recommend using the microwave for cooking.

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Yield: 4

Cadbury Creme Egg Chocolate Lava Cakes

Molten chocolate lava cake with a spoon

A rich chocolate cake with a molten center of a Cadbury cream egg.  

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 10 minutes
Total Time 40 minutes


  • Melted butter
  • 2 tablespoons unsweetened cocoa powder
  • 4 ounces (112 grams) 60% dark chocolate, chopped
  • 8 tablespoons (113 grams) unsalted butter
  • 2 large eggs, room temperature
  • 2 egg yolks, room temperature
  • ½ cup (100 grams) granulated/caster sugar
  • ⅓ cup (51 grams) all-purpose/plain flour
  • 1 teaspoon instant coffee powder
  • 4 Cadbury creme eggs


  1. Preheat oven to 425°F/2°C.
    Brush a thin layer of melted butter evenly all over the inside of four, 3-inch in diameter (7.5 cm/4 ounces) ramekins. Dust lightly with cocoa powder and tap over the sink to discard any excess. Place them on a baking sheet and set aside.
  2. To melt the chocolate on the stove/cooktop: Add the butter to a small saucepan over low heat. When melted, add the chocolate and stir until it melts into the butter. Remove from heat.
  3. To melt the butter and chocolate in the microwave: Add the butter to a microwave-safe bowl and microwave in 20 second increments, stirring in between until melted. Add the chocolate and continue in 20 second increments until the chocolate is melted into the butter, stirring to incorporate.
  4. To a mixing bowl or stand mixer add the eggs, egg yolks and sugar. Beat on low speed for 1 minute then faster speed for 2 minutes until pale and fluffed.
  5. Pour the melted butter and chocolate slowly into the egg mix while whisking.
  6. Add the flour and in small batches, whisking in-between additions, until well combined. Stir in the coffee powder.
  7. Fill the ramekins half full and place a creme egg in the center. Fill the molds so the mix covers the eggs, leaving a little room for the cakes to rise without spilling over.
  8. Bake in the center of the oven for 10 minutes (depending on your oven). Until the edges look cooked and the centers are sunken and look moist. You don’t want to over bake.
  9. Remove from oven and allow to cool for 10 minutes.
  10. To remove from the mold, turn onto a serving plate and serve immediately.

Nutrition Information



Serving Size


Amount Per Serving Calories 563Total Fat 34gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 11gCholesterol 249mgSodium 98mgCarbohydrates 59gFiber 1gSugar 45gProtein 8g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.