Description
These easy, restaurant-style molten chocolate lava cakes for two feature a rich, cakey exterior and a gooey, molten chocolate center. Perfect for date nights, celebrations, or whenever you crave a decadent chocolate treat at home.
Ingredients
- 2.5 oz bittersweet chocolate (70% cocoa), chopped
- 2 tbsp unsalted butter, cubed
- 2 tbsp granulated sugar
- 1 large egg, room temperature
- 1 egg yolk
- 1/4 tsp vanilla extract
- 1/8 tsp espresso powder (optional)
- 2 tbsp all-purpose flour
- Pinch of salt
- 1/2 tbsp cocoa powder (for dusting ramekins)
- Powdered sugar, sifted (for dusting, optional)
- Fresh berries (raspberries, strawberries, or blackberries, optional)
- Whipped cream or vanilla ice cream (optional for serving)
Instructions
- Grease two 6-ounce ramekins with butter, coating bottom and sides well. Dust with cocoa powder, tapping out excess.
- In a small saucepan or microwave-safe bowl, melt chopped chocolate and butter together over low heat or in 20-second microwave bursts, stirring until smooth.
- In a medium mixing bowl, whisk together sugar, egg, and egg yolk until pale and slightly thick, about 1 minute.
- Stir in vanilla extract and espresso powder.
- Slowly whisk the melted chocolate mixture into the egg mixture, pouring a little at a time and whisking constantly.
- Sift in flour and add a pinch of salt. Gently fold with a spatula until just combined.
- Divide batter evenly between prepared ramekins. Tap ramekins on the counter to release air bubbles.
- Place ramekins on a baking sheet and bake at 425°F for 10-12 minutes, until edges are set and center wobbles slightly.
- Let cakes cool for 1 minute, then run a thin knife around the edges. Invert onto serving plates or serve in ramekins.
- Dust with powdered sugar and serve immediately with berries or ice cream, if desired.
Notes
Use high-quality chocolate bars for best results; avoid chocolate chips. For gluten-free, substitute a 1:1 gluten-free flour blend. Batter can be made ahead and chilled; bring to room temperature before baking. For a thicker lava center, chill batter in ramekins for 10 minutes before baking. Cakes are best served warm; leftovers can be stored in the fridge and reheated briefly in the microwave.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 315
- Sugar: 22
- Fat: 20
- Carbohydrates: 34
- Protein: 6
Keywords: molten chocolate lava cake, lava cake for two, easy chocolate dessert, date night dessert, restaurant-style lava cake, gooey chocolate cake, quick dessert, chocolate cake recipe