Molten Chocolate Cakes for Two
These molten chocolate lava cakes for two are perfectly portioned, made from scratch with six simple ingredients, and ready in about 30 minutes start to finish. Use your highest quality dark chocolate for best results. Great for date night or Valentine's Day dessert!
Servings 2 cakes
Ingredients
- 2 Tablespoons (28g) unsalted butter
- ½ cup (85g) chopped dark chocolate* (or chocolate chips)
- 4 teaspoons (17g) granulated sugar
- ¼ tsp salt
- 2 large eggs
- 2 teaspoons (5g) all-purpose flour (or GF all-purpose flour)
- Vanilla ice cream and raspberries, for topping
Instructions
- Preheat oven to 375 degrees F. Butter two 1-cup ramekins generously, and dust evenly with cocoa powder in the bottom and around the inner sides of the ramekins. Set aside.
- Place butter and chocolate in a microwave-safe bowl, and microwave in 30-second intervals, stirring in between, until melted and glossy. Let cool for 2 minutes.
- Whisk in sugar and salt, then eggs. Whisk the eggs vigorously until the mixture thickens, about one minute. Gently stir in the flour until just combined.
- Divide batter evenly among the two ramekins and place ramekins on a baking sheet. Bake for 12-15 minutes, until cakes are slightly risen, the edges look puffed and dry, the top is shiny and the middles still look a bit jiggly. At 12 minutes, the cakes will be quite molten in the center; by 15, the cakes will be mostly solid with just a gooey center. Bake to your preference.
- Allow the cakes to cool in the ramekins for two minutes, then carefully invert onto plates using a towel or oven mitt. If you're nervous about the cakes sticking, just run a knife along the inside edges of the ramekins to separate before flipping.
- Top with ice cream and raspberries and enjoy immediately!
Video
Notes
*for best flavor, use your favorite high-quality dark chocolate. You can use chocolate chips in a pinch, but they don't melt as easily due to the wax coating on them.
Make ahead instructions: prepare the batter up to a day in advance and divide among the ramekins, then store in the fridge until you're ready to bake. You'll likely need to add an extra minute or two to the baking time; just watch carefully.
Recipe adapted from the Joy the Baker cookbook.