Chocolate Lava Cakes For Two

4.34 from 3 votes

Easy chocolate molten lava cakes for two! Quick and impressive dessert for Valentine's Day!

Prep Time10

Cook Time7

Total Time17

Course: Dessert

Cuisine: chocolate

Servings:

Calories: 478kcal

Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted. 1/4 cup unsalted butter 2 ounces bittersweet or semisweet chocolate
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. 1 egg 1 egg yolk 2 tablespoons sugar 1 teaspoon flour
Butter and lightly dust with cocoa powder two 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess cocoa powder. 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°F. 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!

You can freeze them. Allow to cool completely and wrap well. Freeze for up to 3 months. You can reheat in the microwave (you may lose some "lava").
These can last 1 to 2 days at room temperature. Just make sure they are properly covered so they do not dry out.
Use good quality chocolate. You really will taste the difference.
Make sure to grease your ramekins well with butter and flour so they can be easily released.
Let the cakes sit for a few seconds after tipping them upside down.