Cadbury Creme Egg Chocolate Lava Cakes

Are you looking for a unique Easter dessert? Look no further than my Cadbury Creme Egg Chocolate Lava Cakes. Everything you want in a decadent chocolate dessert with a classic Easter treat in the center.

Chocolate eggs—both large and small—are the best part of celebrating Easter for kids in the UK. I took my favorite chocolate Easter egg (Cadbury Eggs) and made it the center of a rich chocolate cake. It’s every chocolate lover’s dream. If you’re a regular reader, you’ll be familiar with this popular dessert that’s been around since 2016.

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.

Where do you buy Cadbury Creme Eggs?

They’re everywhere in the UK, but for my US audience (and where I live) I buy them from Amazon which are imported from the UK and come in a pack of 5 (pictured below). There are some British specialty stores that sell them as well.

Now, here’s the caveat: I’m a huge fan of Creme Eggs—but specifically the variety from England. Cadbury chocolate in the U.S. isn’t the same as Cadbury UK because Hershey owns the US version and produces ‘heat-stable’ chocolate that doesn’t melt as smoothly so if you use them, the center may not be as molten.

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).

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

Cadbury Creme Egg Chocolate Lava Cakes Ingredients

• Cocoa powder (this is not in the cakes, but for dusting the ramekin)
• Dark chocolate
• Butter
• Eggs 
• Sugar
• All-purpose/plain Flour
• Coffee powder
• Cadbury creme eggs

Chocolate Lava Cake Types

There’s something incredibly satisfying about cutting into a classic lava cake—whether it’s slightly warm or at room temperature—and watching the chocolate slowly seep out. In this version, it reveals a glorious molten center of Cadbury Creme. I also have a recipe for Peanut Butter Chocolate Lava Cakes (picture below) that will blow your mind if you’re a peanut butter fan.

Leftover Easter Eggs

This dark chocolate molten lava cake uses real melted chocolate—no cocoa powder (except for dusting the ramekins). If you have leftover mini chocolate eggs (without hard coating) after Easter, use them to make these molten chocolate lava cakes.

How do you get a Creme Egg into a Lava Cake?

First, add a little cake batter to the ramekin. Place the Creme Egg in the center, then pour more batter over it to cover the egg completely.

When it comes to the appearance of a Creme Egg lava cake, it doesn’t need to look perfect. The tops of the cakes may collapse slightly after you turn them out—and that’s perfectly fine. Once you cut into them, that won’t matter. You can dress them up with fresh fruit or a scoop of vanilla ice cream for a delicious finish

Real chocolate is best for chocolate lava cakes

When making molten lava cakes, using real chocolate (as opposed to cocoa powder or chocolate chips) is key to achieving that rich, gooey center and luxurious flavor. The better the chocolate, the better the cake. Since chocolate is the star ingredient, its quality makes a noticeable difference in both flavor and texture. Here’s what to look for:

• High-quality baking chocolate bars (like Ghirardelli, Valrhona, Lindt, or Guittard)
• Dark or semi-sweet chocolate (around 60–70% cocoa for a balanced sweetness and depth)
• Chop it finely so it melts evenly into a smooth, velvety batter
• Avoid chocolate chips, which are made with stabilizers and don’t melt as smoothly
• Avoid cocoa powder-only recipes, which won’t give you that signature molten center

Tips for Successful Lava Cakes

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

Best baking dish for molten chocolate cakes

Because these 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 fully cover the eggs. If you don’t have ramekins, you can use muffin pans or individual mini foil baking cups instead.

If you’re looking for another Easter dessert, my take on a classic Carrot Cake may be what you’re looking for.

If you’ve tried these Cadbury Creme Egg Chocolate Lava Cakes or any other recipe please leave a star rating in the recipe. You can also ask a question or leave a comment below.

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