Molten Chocolate Lava Cakes for Two

A chocolate lava cake on a plate, topped with ice cream and raspberries, with the molten center spilling out.

Molten Chocolate Lava Cakes for Two

Molten Chocolate Lava Cakes are an impressive and decadent treat you can make at home. They require just 7 ingredients and 20 minutes from start to finish! The recipe is perfectly portioned for two people, making it the perfect dessert for Valentine's Day.

Course Dessert

Cuisine Dessert

Keyword Lava Cakes, Molten Lava Cakes, Valentine's Desserts Small Batch Desserts

Prep Time 10

Cook Time 11

Total Time 21

Servings cakes

Calories 1236kcal

Author Stephanie Simmons

Ingredients

1/2 cup salted butter
2 ounces bittersweet baking chocolate See note
4 ounces semi-sweet baking chocolate See note
2 large eggs
2 large egg yolks
1 and 1/2 tsp vanilla extract
2/3 cup powdered sugar
1/4 cup + 2 tbsp all-purpose flour, spooned & leveled
pinch of salt
pinch of espresso powder optional
extra butter + cocoa powder, to grease ramekins
Optional Toppings: ice cream, berries, whipped cream, dusting of cocoa powder

Instructions

Prep: Grease two small ramekins (see note for alternative) well with butter, and dust with cocoa powder until completely coated, tapping out the excess. This is essential - it prevents the cakes from sticking. Preheat your oven to 425° F.
Make the cake batter: Break up the two types of chocolate a bit and add to a medium microwave-safe bowl with the butter. Melt in 30 second intervals, stirring between each, until completely smooth. Set aside.
In a small bowl, whisk together eggs and vanilla. In another small bowl, whisk together the powdered sugar, flour, salt, and espresso powder.
Add the egg mixture and the dry ingredient mixture to the bowl with the chocolate and gently fold everything together. The batter will be a bit lumpy - switch to a whisk and gently whisk until the batter is smooth. It will be thick, sort of like a brownie batter.
Bake: Divide batter between the two prepared ramekins or 6 muffin tin cavities. Bake for 11 minutes for the ramekins, and start with 7-8 for the muffin tin - the sides of the cake will appear set and the center will look a bit under done, with a glisten or wet appearance to it (see photos above). This is exactly when to take them out!
Let the cakes cool for 1 minute before removing them from the ramekins. While they cool, grab a damp kitchen washcloth - you'll need it for grip on the hot ramekins. Get out your plates and toppings.
Serve: Set a plate upside down over the top of the cake. Using an oven mitt, flip the whole thing over. Use the damp cloth to grab the ramekin and gently lift it straight up off the cake. Enjoy immediately with desired toppings - we love vanilla bean ice cream, fresh raspberries, and a dusting of powdered sugar.
Store: These are best eaten hot out of the oven, but if you need to store any for later, just wrap up leftovers in plastic wrap or an airtight container, and refrigerate for 2-3 days. Reheat in the microwave in 15 second intervals. We've tried this a few times, and they really do hold up surprisingly well (but they're still at their absolute best fresh from the oven).

Notes

Use Good Chocolate: Use good quality chocolate here - like a Baker's or Ghirardelli baking bar, rather than chocolate chips.

Ramekins: The ramekins I used are from Ikea, and are 4 inches across and two inches tall. I think anything of similar size will work - you certainly don't need those exact ones.

Using a Muffin Pan: If you don't have ramekins, you can bake these in a muffin tin. Prepare the muffin cavities the same way as directed above, and divide the batter between 6 cavities. Bake for 2 minutes less to start, and check them to see if they look done per the photos above and description in the recipe. Add 1-2 minutes more if needed. Let rest 1 minute, and gently release them using a spoon, or invert the whole pan onto a large plate, then transfer to individual plates with a server.

Doubling the Recipe: You can double this recipe if desired! Yields 4 cakes in ramekins, or 6 in the muffin tin.

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