Molten Chocolate Lava Cakes for Two
User Reviews
5
Molten Chocolate Lava Cakes for Two
Description
This recipe creates two ramekin-sized molten chocolate lava cakes featuring chopped dark chocolate melted with butter for a smooth base. Sugar and eggs are creamed together before folding in flour, salt, and optional instant coffee, which intensifies the chocolate flavor without adding coffee taste. The batter incorporates the melted chocolate in two additions, ensuring even mixing.
Baking at a high temperature for 10-11 minutes allows the cake exteriors to set and form a delicate crust, while the centers remain molten and soft. After baking, the cakes are rested briefly to settle the texture before serving.
These cakes serve as a rich, indulgent dessert for two, showcasing deep chocolate flavor with a contrast between a tender cake surface and warm liquid center. The coffee addition subtly enhances the chocolate notes without dominating.
The batter preparation involves gentle melting and combining to preserve the proper texture. Buttering and sugar-coating the ramekins prevents sticking and adds a lightly textured shell.
Ingredients
- 4 ounces dark chocolate chopped
- 2 tablespoons unsalted butter plus more for greasing ramekins, softened
- 2 tablespoons sugar plus more for coating the ramekins
- 1 egg plus 1 egg yolk
- 2 Tablespoons all-purpose flour
- 1/2 teaspoon instant coffee optional, but intensifies chocolate flavor, see notes
- 1/8 teaspoon kosher salt
Instructions
- Preheat oven to 425°F
- Generously butter the inside of two 6-8 ounce ramekins or custard cups. Place a small spoonful of sugar in each, and turn the cup to fully coat the inside with the sugar. Dump out any excess. Set aside.
- In the microwave, melt the chocolate, stopping every 30 seconds to stir (should take a total of 60-90 seconds). Don't overheat, and take out when just melted. Set aside. (You can also do this over a double broiler).
- Cream together the butter and the sugar in a medium bowl. You can do this by hand or use a hand mixer.
- Add the egg and egg yolk, beat until fully combined and starting to get foamy.
- Add the flour, salt and instant coffee, beat until just combined.
- Add about 1/3 of the melted chocolate to the mixture, stir until combined. Then add the rest of the chocolate, stir to fully mix.
- Divide evenly between the two ramekins. Bake for 10-11 minutes, until the tops are just set (they should look slightly under baked)
- Allow to sit for 5 minutes, then use a butter knife to run run around the edges of each cake. Turn upside down onto a plate and give the top a tap, the cake should fall out onto the plate.
- Serve right away. I like to serve mine with ice cream, but you an also serve with berries, whipped cream, or just plain.
Notes
- The optional instant coffee intensifies chocolate flavor without making the dessert taste like coffee.
- Butter and sugar coating in ramekins helps cakes release cleanly after baking.
- Remove from oven when edges are set but centers remain slightly underbaked for best molten center.
User Reviews
Overall Rating
5
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