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Chocolate lava cake on a white plate with warm molten chocolate flowing from the cut center, rich dark chocolate exterior, pool of liquid chocolate oozing out, scoop of vanilla ice cream melting be...
Sarah Mitchell

Chocolate Lava Cakes for Two

This is the dessert that makes people think you went to culinary school. You flip it onto a plate, tap the ramekin, lift it up, and that moment when the warm chocolate center oozes out like liquid velvet — it's pure magic.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 4 oz semi-sweet baking chocolate, chopped
  • 1/2 cup unsalted butter
  • 1 cup powdered sugar
  • 2 large eggs
  • 2 large egg yolks
  • 6 tablespoons all-purpose flour
  • Butter and cocoa powder for ramekins
  • Vanilla ice cream for serving

Method
 

  1. Preheat your oven to 425°F (220°C). Butter two 6-oz ramekins generously, then dust with cocoa powder, tapping out the excess.
  2. In a microwave-safe bowl, melt the chocolate and butter together in 30-second intervals, stirring between each, until smooth.
  3. Whisk in the powdered sugar until combined.
  4. Add the eggs and egg yolks, whisking vigorously until the mixture is smooth and slightly thickened.
  5. Fold in the flour gently until just incorporated.
  6. Divide the batter evenly between the two prepared ramekins.
  7. Place the ramekins on a baking sheet and bake for 12-14 minutes. The edges should be firm but the center should still jiggle slightly when tapped.
  8. Let cool for 1 minute. Run a knife around the edge of each ramekin.
  9. Place a plate on top, flip over, gently tap, and lift the ramekin to reveal the cake.
  10. Serve immediately with a scoop of vanilla ice cream.

Notes

The jiggle in the center is your best indicator — if it jiggles like set jello, it's done. If it jiggles like liquid, give it one more minute. You can prepare the batter ahead of time, fill the ramekins, and refrigerate for up to 24 hours. Add 2 minutes to the baking time if baking from cold. Use the best quality chocolate you can find — it's the star of the show.