Chocolate Lava Cakes For Two
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