Chocolate Lava Cakes For Two

Lava cakes are soft in the center and surrounded by tender chocolate cake. They live up to their name with a core that is like molten lava – warm, gooey and delicious. These appear on countless restaurant menus for good reason, but are quick and simple to make at home. 

Tips for chocolate lava cakes:

• Espresso Powder – The espresso powder brings out the flavor of the dark chocolate but does not cause the lava cake to taste like coffee. This can be left out if desired.
• Bake Time – We like our lava cakes extra gooey so we cook them for 10 minutes. The cake will be set on the outside but still have an indent and slight jiggle in the center. For a firmer cake with a center that is still soft, bake for 12-13 minutes.
• Let the cake rest – To ensure the cake can rest and finish setting in the center, let the cake rest for a total of 12 minutes. We rest them for 2 minutes after coming out of the oven then flip them and rest for 10 more minutes.

Steps to making the perfect lava cakes:

Step 1: Coat the Ramekins – no one wants a lava cake that is stuck to the edges! Coat the ramekins with butter and cocoa powder before adding the batter.

Step 2: Heat the Chocolate and Butter – Either a microwave or a double boiler can be used to heat the chocolate. If using a microwave make sure to stir every 30 seconds so the chocolate does not seize (when the chocolate is heated improperly and gets grainy). After melting add the vanilla and espresso powder.

Step 3: Whip the Eggs and Sugar – The eggs and sugar are whipped until they are a fluffy, pale yellow color. The egg mixture should create a ribbon-like texture when folded over. To test this, lift up the beaters and let the eggs and sugar mixture drop from the beaters. As the liquid falls into the bowl, instead of dripping straight down, it should form an almost ribbon-like pattern.

Step 4: Fold the Ingredients – Once the eggs are whipped, fold in the rest of the ingredients until no clumps remain. It is key to not over mix at this stage. Like with any cake, if this flour is over mixed, it will cause the cake to be tough. We prefer to use a spatula versus beaters to ensure the mixture is not over mixed so the cake remains tender.

Step 5: Bake and serve – Bake for about 10 minutes until the cake is gooey in the center and tender on the outside. Unlike with other cakes, a toothpick test will not work here. The center should still be melted. Since the center is not getting fully baked, there will be a slight dip in the center. If the center puffs up, it is over baked. The dip in the center should be about the size of a quarter. After baking, let them rest for 2 minutes. After 2 minutes, flip them over onto a plate and let them sit for 10 more minutes before serving.

FAQs:

What should I serve with chocolate lava cakes? We like serving these with raspberries and coffee ice cream – we know we are coffee addicts in just about every sphere of our life and dessert is no exception… These are great on their own, too. Strawberries and any other ice cream flavor (or whipped cream) will also work.

Can I make these ahead? Yes, these can be made earlier in the day. Make them as instructed then place in the refrigerator and about an hour before you are ready to bake, take them out of the fridge to come to room temperature and bake according to instructions. 

Can this make more than 2? The recipe makes two lava cakes, but can be doubled (or tripled!) to make 4 lava cakes. Simply follow the same instructions and double the ingredients.

Which type of chocolate do you use? We use 70% dark chocolate for this recipe. Chocolate chips or chopped chocolate will work. Other percentages will also work, but we recommend dark chocolate for the best result. 

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Chocolate Lava Cakes For Two

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Resting 12 minutes minutes

Total Time 37 minutes minutes

Servings 2

Ingredients

• ½ stick salted butter 4 tablespoons / 2 oz
• 3 oz dark chocolate chopped
• 1 egg
• 1 egg yolk
• 2 tablespoons sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon espresso powder optional
• 1 tablespoon all-purpose flour
• Extra butter and 1 tablespoon cocoa powder for lining the ramekins

Instructions

• Preheat the oven to 450 degrees. Butter and coat 2 ramekins with cocoa powder. Set aside
• In a microwavable bowl or double boiler, add the chocolate, salt and butter. Heat until melted. (if using a microwave stir at 30 second increments to ensure the chocolate does not seize). After melted, add vanilla and espresso powder. Set aside
• In a medium mixing bowl, mix the egg, egg yolk, and sugar until the mixture is a pale yellow and slightly thick. It should form a ribbon on itself when the mixer is lifted
• Fold the chocolate into the egg mixture. Then fold in the flour. Fold until the batter is evenly combined. Place half of the batter into each ramekin. Bake for ~10 minutes until the center is soft but the outsides are firm (the center should have a slight indent). Cool each for 2 minutes then flip onto a plate. Let them sit for 10 minutes before removing the ramekin and then remove and serve immediately
• Note on the Bake Time – We like our lava cakes extra gooey so we cook them for 10 minutes. The cake will be set on the outside but still have an indent and slight jiggle in the center. For a firmer cake with a center that is still soft, bake for 12 minutes

Chocolate lava cakes are a delicious dessert that can be easily made at home with a few simple steps. By following these tips and the recipe, you can create perfectly gooey and tender lava cakes that will be better than your favorite restaurant version. We’re pretty much always ready to indulge into these rich chocolate lava cakes. They are warm, gooey, and have a delicious center that lives up to their name!