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Chocolate Lava Cake

Chocolate Lava Cake for Two

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Course Dessert
Servings 2 people
Calories 383 kcal

Equipment

  • 2 ramekins or muffin tins
  • 1 Mixing bowls
  • 1 Whisk or hand mixer
  • 1 Baking sheet
  • 1 Sifter (optional, for powdered sugar)

Ingredients
  

  • 4 tbsp unsalted butter (plus more for greasing)
  • 3 ounces semisweet or bittersweet chocolate, chopped (about 85 g)
  • 1 large egg
  • 1 large egg yolk
  • 2 tbsp granulated sugar
  • 1 tbsp all-purpose flour
  • Optional: vanilla extract or a dash of espresso powder for depth
  • Vanilla ice cream optional topping

Instructions
 

  • Step 1: Preheat and Prepare
    Preheat your oven to 450°F (230°C).Butter the ramekins generously, then dust lightly with flour or cocoa powder. This prevents the cakes from sticking when inverted.
  • Step 2: Melt the Chocolate and Butter
    Place the chocolate and butter in a heatproof bowl. Melt them together using a double boiler or the microwave in 30-second intervals, stirring until smooth and glossy.
  • Step 3: Whip the Eggs and Sugar
    In another bowl, whisk the egg, yolk, sugar, and a pinch of salt until thick and pale yellow. This adds air and lightness to the cake.
  • Step 4: Combine the Mixtures
    Gently fold the melted chocolate mixture into the egg mixture. Then fold in the flour until just combined. Be careful not to overmix.
  • Step 5: Fill and Bake
    Divide the batter between the two ramekins and place them on a baking sheet. Bake for 6–8 minutes, until the edges are firm but the center is still jiggly. Don’t overbake, that’s the key to the molten center.
  • Step 6: Invert and Serve
    Cool for 1 minute. Run a knife around the edges, place a plate on top of the ramekin, and flip. Wait 10 seconds before lifting off the ramekin. Dust with powdered sugar and serve immediately.

Notes

Baking tip: The timing is everything. Lava cakes can go from gooey to fully baked in under a minute.