Get the Recipe: Chocolate Lava Cakes for Two
Chocolate lava cakes for two are the ultimate Valentine’s Day dessert! Easy to make, ready in under 30 minutes, and perfectly portioned for a cozy date night.
Ingredients
- ½ cup (85 g) good-quality bittersweet chocolate, chopped
- 3 Tablespoons unsalted butter, cut into cubes, plus more for the ramekin
- 3 Tablespoons granulated sugar, plus more for the ramekin
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 2 Tablespoons all-purpose flour
- Vanilla ice cream and raspberries to serve
Instructions
- Preheat oven to 425℉. Grease two 6-ounce ramekins with butter and dust with sugar.
- In a heat-safe bowl, add the chocolate and 3 Tablespoons butter. Place over a pan of simmer water (makeshift double boiler). Stir frequently until melted and smooth. Remove from heat and set aside.
- In a separate medium bowl, add 3 Tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk thoroughly until mixture is foamy and pale, about 2 minutes. Whisk in flour just until combined.
- Gently fold in the melted chocolate mixture to the egg mixture. Do not over mix.
- Divide batter between the two prepared ramekins. Bake for 8 to 10 minutes or until the edges are set and the center is puffy when gently touched.
- While the cakes are still warm, run a butter knife around the edges to loosen the cake from the ramekin. Place a plate on top of the ramekin. Use a kitchen towel or oven mitt to hold the ramekin and gently flip the cake onto the plate. Repeat with the second cake.
- Serve cakes warm with a dollop of vanilla ice cream or whipped cream and a couple fresh raspberries.
Notes
Chocolate: Use high-quality chocolate, such as Ghirardelli or Guittard. This is where most of the flavor comes from so choose your favorite!
Make ahead: You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.
Store leftovers covered in the fridge for 1–2 days. These are best enjoyed immediately after baking.
Recipe inspired by NYT Cooking
Serving: 1cake, Calories: 564kcal, Carbohydrates: 47g, Protein: 8g, Fat: 38g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 227mg, Sodium: 188mg, Potassium: 303mg, Fiber: 4g, Sugar: 34g, Vitamin A: 795IU, Calcium: 58mg, Iron: 4mg