Decadent Chocolate Lava Cakes for Two

AuthorAmy RD, LDNCategoryDifficultyBeginner
Yields2 Servings
Prep Time10 minsCook Time12 minsTotal Time22 mins
 ¼ cup Unsalted Butter
 2 oz Semi Sweet Chocolate Chips
 ½ cup Powdered Sugar
 1 Egg
 1 Egg Yolk
 ½ tsp Vanilla Extract
 ¼ cup All Purpose Flour
 ½ tsp Instant Espresso Powder (Optional)
1

Preheat your oven to 425° F.

2

Spray two small ramekins (6 or 8 oz) liberally with nonstick cooking spray and place onto a baking sheet. Set aside.

Tip: Be sure to coat your ramekins well otherwise your lava cakes will get stuck!

3

To a large microwavable bowl, add the butter and chocolate chips. Microwave in 25 second intervals, stirring in between each set, until the chocolate and butter are melted.

Tip: Chocolate burns easily! Be sure to only microwave on 25 second intervals and stir thoroughly in between to avoid burning your chocolate.

4

Whisk the powdered sugar into the chocolate mixture. Next add the whole egg, egg yolk, vanilla extract and espresso powder if using. Whisk together until fully combined.

5

Add the flour into the mixture and whisk until just combined.

6

Divide the batter evenly into you two prepared ramekins.

Tip: If using a kitchen scale to divide the batter, each ramekin should have about 116-118g or 4 1/8 oz.

7

Bake the lava cakes at 425° F for 12-14 minutes until the edges are firm and the center is still soft. Remove from the oven and allow to stand for 1 minute.

8

Run a knife around the edges of the ramekin to fully release the cakes. Then, invert the ramekins onto a plate.

9

Top with a sprinkling of powdered sugar, berries or peanut butter drizzle if desired.

10

Serve hot and enjoy!

11

Note: The lava cake batter can be prepared ahead and kept in the refrigerator until ready to bake. When baking after being refrigerated, add 1-2 minutes to your cook time.

Ingredients

 ¼ cup Unsalted Butter
 2 oz Semi Sweet Chocolate Chips
 ½ cup Powdered Sugar
 1 Egg
 1 Egg Yolk
 ½ tsp Vanilla Extract
 ¼ cup All Purpose Flour
 ½ tsp Instant Espresso Powder (Optional)

Directions

1

Preheat your oven to 425° F.

2

Spray two small ramekins (6 or 8 oz) liberally with nonstick cooking spray and place onto a baking sheet. Set aside.

Tip: Be sure to coat your ramekins well otherwise your lava cakes will get stuck!

3

To a large microwavable bowl, add the butter and chocolate chips. Microwave in 25 second intervals, stirring in between each set, until the chocolate and butter are melted.

Tip: Chocolate burns easily! Be sure to only microwave on 25 second intervals and stir thoroughly in between to avoid burning your chocolate.

4

Whisk the powdered sugar into the chocolate mixture. Next add the whole egg, egg yolk, vanilla extract and espresso powder if using. Whisk together until fully combined.

5

Add the flour into the mixture and whisk until just combined.

6

Divide the batter evenly into you two prepared ramekins.

Tip: If using a kitchen scale to divide the batter, each ramekin should have about 116-118g or 4 1/8 oz.

7

Bake the lava cakes at 425° F for 12-14 minutes until the edges are firm and the center is still soft. Remove from the oven and allow to stand for 1 minute.

8

Run a knife around the edges of the ramekin to fully release the cakes. Then, invert the ramekins onto a plate.

9

Top with a sprinkling of powdered sugar, berries or peanut butter drizzle if desired.

10

Serve hot and enjoy!

11

Note: The lava cake batter can be prepared ahead and kept in the refrigerator until ready to bake. When baking after being refrigerated, add 1-2 minutes to your cook time.

Decadent Chocolate Lava Cakes for Two
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