Chocolate Lava Cakes For Two
Make better-than-restaurant Chocolate Lava Cakes for two with this quick and easy lava cake recipe. Just 5 ingredients and 20 minutes and you'll be able to surprise your loved one on a date night-in.These can also be made-ahead, stored in the freezer, and baked on a whim to surprise your date or satisfy your sudden chocolate cravings!
Ingredients
- 2 tbsp (30 g) unsalted butter
- 2 oz (55 g) high-quality chocolate (chopped, no chocolate chips)
- 1 egg (room temperature)
- 2 tbsp (25 g) white granulated sugar
- 2 tbsp (15 g) all-purpose flour
- Unsweetened cocoa powder or non-stick spray (for greasing, check step 2)
Instructions
- Melt the butter and chocolate together (2 ways). Microwave method: in a microwave-safe bowl, add the butter and chocolate. Microwave on high in 10-second increments, stirring between each increment, until both ingredients are completely smooth and combined.Stovetop method: add the butter to a small saucepan over low heat, allow the butter to melt completely, then add in the chocolate and stir constantly until fully melted and combined. Allow the mixture to cool down a bit before moving onto the next step.
- Prepare the ramekins and preheat the oven to 425F (210C). You can use ceramic, tin foil ramekin cups, or even a muffin tins. Grease the ramekins with butter and flour with unsweetened cocoa powder for best flavor (do not flour with flour or the cakes may turn white on the outside). Alternatively, simply spray with non-stick spray (no need to flour).
- Make the lava cake batter. Transfer the chocolate mixture to a mixing bowl and mix in the egg and sugar until fully combined. Then, add in the flour and mix until combined again. Pour the batter into your prepared ramekins.
- Bake for 8-14 minutes or until the top looks soft and is slightly jiggly. I like mine at 13 minutes. The key to a perfectly molten lava center is under-baking: you want the hot oven to immediately cook the bottom and sides but the center to stay liquid so keep an eye on your lava cakes as baking time may vary according to your oven and even 1 minute can make the difference.Once done, remove from the oven and invert onto a small serving dish. Add your favorite toppings and serve.
Notes
Make-Ahead Instructions: Lava Cakes are great make-ahead desserts. To make-ahead, follow the recipe through step 3, then cover the ramekins with aluminum foil and freeze for up to 3-4 months. When ready to eat, pop in the oven and bake. There’s no need to thaw these (unless you want to), but keep in mind that baking from frozen can take a few more minutes than usual.
Storing Instructions: this recipe only makes 2 lava cakes so I don’t think you’ll need to store any. I don’t particularly recommend storing because of the specific texture of this dessert, I find it’s best eaten as it’s made *BUT* it can be done. Store covered in the refrigerator for up to 2-3 days and reheat in the microwave or in a warm oven until fully heated through (molten center texture may not be the same as if it were just baked).
Nutrition
Calories: 351kcalCarbohydrates: 35gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 112mgSodium: 38mgPotassium: 124mgFiber: 2gSugar: 27gVitamin A: 474IUCalcium: 24mgIron: 2mg
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