Description
These Masterclass Easy Chocolate Lava Cakes for Two feature rich chocolate cakes with irresistibly gooey molten centers. Made with simple pantry ingredients and baked to perfection, they’re the ultimate elegant dessert for date nights or special occasions.
Ingredients
Scale
- 60g high-quality semi-sweet or bittersweet baking chocolate (60%–70% cacao), finely chopped
- 45g (3 tbsp) unsalted butter
- 1 tbsp Dutch-processed cocoa powder (for dusting ramekins)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tbsp granulated white sugar
- 1 pinch fine sea salt
- 1 tbsp (8g) all-purpose flour
Instructions
- Preheat the oven to 218°C (425°F).
- Brush two 6-ounce ramekins with melted butter using upward strokes and dust with cocoa powder, tapping out the excess.
- Melt the chopped chocolate and butter together over simmering water or in the microwave in 20-second intervals until smooth.
- Let the chocolate mixture cool for 5 minutes.
- Whisk together the whole egg, egg yolk, sugar, and salt for 2–3 minutes until pale and slightly thickened.
- Gently fold the cooled chocolate mixture into the whipped eggs.
- Sift the flour over the batter and fold just until incorporated.
- Divide the batter evenly between the prepared ramekins.
- Place the ramekins on a baking sheet.
- Bake for 12–14 minutes until the edges are set but the centers still jiggle slightly.
- Cool for exactly 1 minute.
- Invert each ramekin onto a dessert plate, wait 10 seconds, gently lift off the ramekin, and serve immediately while warm.
Notes
For the perfect molten center, avoid overbaking. Use high-quality chocolate for the richest flavor, and serve immediately after unmolding for the best lava effect.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cake
- Calories: 390
- Sugar: 16g
- Sodium: 90mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 180mg