These chocolate lava cakes for two are the perfect romantic Valentine’s day treat that is so easy to make! They come together super fast. Top them with ice-cream for a perfect way to end a dinner!
I think if I had to rename this dessert, I would call it “How To Get A Man” chocolate cake. Many years ago now I was living with my best friend in Buffalo. And she had met who she called her “McDreamy”. And asked him over for dinner.
The plan was for her to make the dinner and impress the pants off of him. The only thing was she didn’t know how to cook. Enter me.
I planned this elaborate dinner for her ending with the lava cakes at the end for her to make. We were going to make the dinner together step by step.
She, however, decided we needed new plates. We couldn’t possibly serve “McDreamy” on mismatched plates leftover from our college days. Heavens no!
So off she went to Target.
I got to cooking.
So in the end..yup I made the dinner. She had to pretend like she did and act her ass off. And act she did. Until…
The timer went off.
“What’s the timer for?” He asked.
Well she had no idea. Luckily, she peeked into the oven, and realized it was for these cakes. Managed to play it off..and he was never the wiser.
Oh did I mention those two are now happily married with two children? Like I said these lava cakes should be renamed.
Now back then, I have to admit I think we used a mix. My baking skills back then were not where they are today. So I wanted to make those lava cakes again…this time from scratch of course.
Most lava cakes though make 4 or 6. Um, to me this dessert it the romantic and should only make two.
What’s great about these cakes is the simplicity of them. It takes less than 30 minutes of you time in the kitchen. And just 6 ingredients!
HOW TO MAKE THESE CHOCOLATE LAVA CAKES FOR TWO:
To make these chocolate lava cakes for two, start by melting your butter. I melted mine in the microwave. Then I added my chopped chocolate. You can use bittersweet or semi-sweet depending on your taste. I used bittersweet. And it’s important that you use quality chocolate! I mean this is chocolate cake after all. So make it count.
Now in a small second bowl you want to whisk together one egg and one egg yolk. Then add your sugar. Make sure to whisk this until it’s light and thick- about 1 minute. Then add this to your butter/chocolate mixture. And just a bit of flour as well – 1 teaspoon – to help give the cake a bit of structure. But not too much obviously, we want these cakes to have that lava middle.
Then that’s it! Told you it was easy. Time to pour this mixture into your buttered and floured ramekins.
Now if you are making these for a romantic dinner, you can make them ahead of time as well. Just simply cover the ramekins with plastic wrap and keep in the fridge for up to 3 hours. Otherwise go ahead and bake these for 7 to 9 minutes.
They won’t look quite done. But that’s the point! You want the middle to not be set so its flows out…you know..like lava 😉
The secret to getting these cakes to unmold perfectly? Tip them upside down and let them sit for 10-15 seconds before trying to unmold them. Otherwise, you will have a chocolate soup on your hands.
So whether you already got a man, or want to impress the pants off of one. This cake I believe will do the trick. I mean worked for my friend right?
Oh and don’t worry we told him years later. When he asked her to make that first dinner together again, we had to finally own up.
At least now she can make him that dinner on her own with lava cakes from scratch this time.
Chocolate Lava Cakes For Two
- 1/4 cup unsalted butter
- 2 ounces bittersweet or semisweet chocolate
- 1 egg
- 1 egg yolk
- 2 tablespoons sugar
- 1 teaspoon flour
- Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
- Crack your egg into a bowl, and add the 1 yolk. Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 1 teaspoon flour to the melted chocolate; beat until combined.
- Butter and lightly flour two 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
- When you’re ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
- Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately. My preference is a scoop of vanilla ice-cream on top!
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