Description
These molten lava cakes for two are rich, chocolatey, and baked in individual ramekins with soft, flowing centers. They come together quickly using a small ingredient list, making them a reliable dessert for Valentine’s Day or a cozy night in.
Ingredients
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2 ounces good quality bittersweet chocolate, chopped
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2 tablespoons unsalted butter
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1 large egg
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1 large egg yolk
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2 tablespoons granulated sugar
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1 teaspoon all-purpose flour
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Pinch of salt
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Powdered sugar, for dusting
Instructions
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Preheat the oven to 425°F (220°C). Butter and lightly flour two 6-ounce ramekins and set aside.
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Place the chopped bittersweet chocolate and unsalted butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely melted and smooth. Set aside to cool slightly.
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In a small bowl, whisk together the whole egg, egg yolk, and granulated sugar until pale and slightly thickened.
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Gently whisk the melted chocolate mixture into the egg mixture until fully combined.
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Whisk in the all-purpose flour and pinch of salt just until incorporated. Do not overmix.
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Divide the batter evenly between the prepared ramekins.
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Bake for 12–14 minutes, until the edges are firm but the centers still look soft.
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Let the cakes cool in the ramekins for 1 minute.
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Carefully invert each cake onto a small serving plate.
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Dust with powdered sugar and serve immediately.
Notes
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Use high-quality bittersweet chocolate for the best molten center.
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Baking time is key—avoid overbaking to keep the centers soft.
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Cakes are best served immediately after baking.