Name: Chocolatey Molten Lava Cakes for Two
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 cakes
Cuisine: American
Ingredients: 0.25 cup unsalted butter; Dutch process cocoa powder; 3 ounces good-quality semisweet chocolate; 1 egg; 1 egg yolk; 2 tablespoons granulated sugar; 0.125 tsp Kosher salt; 0.5 tsp pure vanilla extract; 2 tablespoons all purpose flour; powdered sugar, berries, ice cream

Chocolatey Molten Lava Cakes for Two cover

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Chocolatey Molten Lava Cakes for Two

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 425°F (218°C). Grease two 4-6 ounce ramekins with unsalted butter or baking spray. Then, lightly dust the bottoms and sides of the ramekins with cocoa powder.

Add the butter and chopped semisweet chocolate to a small heatproof bowl. Microwave in 30-second increments, stirring in-between, just until the chocolate and butter is melted. Whisk until smooth and let it cool for a few minutes.

Combine the egg, egg yolk, granulated sugar, and salt in a medium mixing bowl. Using a hand mixer, beat the eggs and sugar until it's thickened and lighter in color, 2-3 minutes. Mix in the vanilla extract.

Add the melted chocolate mixture and all purpose flour to the egg mixture. Use a rubber spatula to gently fold the ingredients together, just until the batter is well-combined and there are no more streaks.

Divide the batter between the two prepared ramekins, and use a rubber spatula to smooth out the tops. Bake the cakes for 11-14 minutes, until the edges of the cakes are set and the centers are still a bit soft. To test if the cakes are ready, gently press the edges of the cakes, they should spring back right away!

Let the cakes set for 1 minute. Then, cover the top of each ramekin with an inverted plate. Using oven mitts, quickly flip the plates so the ramekins are upside down. Gently tap the bottoms of the ramekins, and then use an oven mitt to lift the ramekins and release the cakes. They should pop out easily.

Top the cakes with a scoop of ice cream, a few berries, and/or a dusting of powdered sugar. Serve immediately and enjoy!

Nutrition

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Tips & Tricks (5)

Chocolate Temperature Precision 🍫
Melt chocolate and butter together at 50% power in the microwave in 30-second intervals, stirring between each, to prevent seizing and ensure silky, smooth batter.
Room Temperature Eggs Are Essential 🥚
Remove eggs from the refrigerator 15 minutes before baking; they incorporate more evenly into the chocolate mixture, creating a richer and more cohesive molten center.
Underbake for the Perfect Lava Center ⏱️
Bake until the edges are set but the center still jiggles slightly when gently shaken—this creates that signature molten lava flow; overbaking even by 1 minute will eliminate the liquid center.
Dutch Process Cocoa Elevates Depth 🎯
Use Dutch process cocoa powder instead of natural cocoa for a deeper, more sophisticated chocolate flavor with less acidity that complements the sweet molten ganache center.
Butter-Dusted Ramekins Prevent Sticking 🧈
Generously butter and dust your ramekins with cocoa powder or flour before filling; this creates a non-stick barrier that allows the cake to release perfectly while keeping the presentation pristine.