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Easy Molten Chocolate Lava Cakes for Two

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Rich, decadent molten chocolate lava cakes made for two. This foolproof recipe delivers a tender cake with a warm, gooey center in just 20 minutes using simple pantry ingredients.

Ingredients

Scale
  • 4 ounces (113g) semi-sweet chocolate chips or chopped chocolate
  • ½ cup (113g or 1 stick) unsalted butter, cut into cubes
  • 2 large eggs, at room temperature
  • 2 large egg yolks
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (16g) all-purpose flour
  • ¼ teaspoon vanilla extract
  • Pinch of salt
  • Powdered sugar, for dusting (optional)
  • Fresh raspberries or strawberries (optional)
  • Vanilla ice cream or whipped cream (optional)
  • Mint sprigs (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Position the rack in the center.
  2. Generously butter the inside of two 6-ounce ramekins, then dust with cocoa powder (or flour), tapping out the excess. Place the ramekins on a small baking sheet.
  3. Combine the chocolate chips and cubed butter in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until completely smooth (about 1-2 minutes total). Alternatively, melt together in a small saucepan over low heat, stirring constantly.
  4. In a separate bowl, whisk together the 2 whole eggs, 2 egg yolks, and granulated sugar vigorously for about 2 minutes until pale, thick, and doubled in volume (ribbon stage).
  5. Slowly pour the slightly cooled chocolate mixture into the egg mixture, folding gently with a rubber spatula until just combined.
  6. Sprinkle the flour and salt over the batter, add the vanilla, and fold gently until no streaks of flour remain.
  7. Divide the batter evenly between the prepared ramekins, filling them about three-quarters full.
  8. Bake immediately for exactly 12-14 minutes. The cakes are done when the edges are set and slightly pulling away from the sides, but the center still jiggles when gently shaken.
  9. Remove from the oven and let the ramekins rest on a wire rack for exactly 60 seconds.
  10. Run a thin knife around the edge of each ramekin to loosen the cake. Place a small plate upside down on top of the ramekin, then carefully invert. Give the ramekin a gentle shake, then lift it off.
  11. Garnish with powdered sugar, a scoop of vanilla ice cream, and fresh berries. Serve immediately.

Notes

For best results, use room temperature eggs to prevent the chocolate from seizing. Grease ramekins generously to prevent sticking. Do not overbake; the center should jiggle when done. Let rest exactly 1 minute before unmolding. Batter can be made up to 24 hours ahead and refrigerated; add 2-3 minutes to baking time if starting from cold.

Nutrition

Keywords: molten chocolate lava cake, lava cake for two, easy lava cake, chocolate dessert, date night dessert, quick dessert, chocolate lava cake recipe

Find it online: https://lolaspoon.com/easy-molten-chocolate-lava-cakes-for-two/