Chocolate Lava Cake For 2

This small-batch, gooey chocolate lava cake recipe is perfect for date night or a cozy treat! Learn how to nail the molten center and make a dessert for two!

Course Dessert

Cuisine American

Prep Time 8

Cook Time 8

Resting Time 1

Total Time 17

Servings

Calories 547kcal

Equipment

Rubber spatula
2 mixing bowls
2 6-ounce ramekins

Ingredients

3 ounces dark chocolate
2 ½ tablespoons butter plus more for prepping ramekins
1 large egg room temperature
1 large egg yolk room temperature
3 tablespoons granulated sugar plus more for ramekins
½ teaspoon pure vanilla extract
⅛ teaspoon salt
2 ½ tablespoons all-purpose flour

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Instructions

Prep: Preheat your oven to 425°F (218°C). Butter two ramekins generously, ensuring all surfaces are coated. Sprinkle the inside with granulated sugar, tapping out the excess. This will help the cakes release easily.
Melt the Chocolate and Butter: In a microwave-safe bowl, combine the dark chocolate and butter. Heat in 20-second intervals, stirring between each, until fully melted and smooth. Set aside to cool slightly.
Make the Batter: In a medium mixing bowl, whisk together the egg, egg yolk, granulated sugar, and vanilla extract until thick and pale, about 2 minutes. Slowly whisk in the melted chocolate mixture until combined. Add the salt and flour, gently folding until no streaks remain.
Fill the Ramekins and Bake: Divide the batter evenly between the prepared ramekins. Place them on a baking sheet for easy handling. Bake for 8-9 minutes, or until the edges are set but the centers are still soft and jiggly. You don’t want to overbake, or you won’t have the lava! Remove from the oven and let the cakes rest for 1 minute.
Serve: Run a knife around the edges of the ramekins to loosen the cakes. Invert each ramekin onto a plate, wait a few seconds, give the bottom a couple of taps, and then gently lift it off. Serve immediately topped with powdered sugar, whipped cream, or ice cream.

Video

Notes

Room-temperature eggs are crucial for achieving a smooth batter and a well-risen cake.
Watch the cakes closely; overbaking will eliminate the gooey center. The perfect timing depends on your oven, so start checking at 7 minutes.
Use oven-safe mugs or muffin tins as alternatives. Adjust baking time if using smaller or larger vessels.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition