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I think I have the biggest sweet tooth of all time.
I’m sharing a recipe that’s near and dear to my heart: Chocolate Lava Cakes for Two.
This dessert is my go-to when I want to impress without spending hours in the kitchen.
It’s perfect for date nights, anniversaries, or just because it’s Tuesday and you need a chocolate fix!
Let’s be honest, we’ve all been there – craving something decadent but not wanting to make a full batch of dessert. That’s where these lava cakes come in.
They’re rich, gooey, and oh-so-chocolatey, but the recipe makes just enough for you and your special someone (or you and your future self, no judgment here!).
What I love about this recipe is how simple it is. With just a handful of ingredients and about 20 minutes, you can create a dessert that looks and tastes like it came from a fancy restaurant.
The first time I made these, I was nervous about getting that perfect molten center. But trust me, if I can do it, you can too!
Chocolate Lava Cakes for Two:
Ingredients:
- 4 oz (113g) dark chocolate, chopped
- 1/4 cup (57g) unsalted butter
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions:
- Dust with powdered sugar if desired, and serve immediately while the centers are still warm and gooey.
- Preheat your oven to 425°F (218°C). Grease two 6-ounce ramekins with butter and dust with cocoa powder.
- In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- In a separate bowl, whisk together the sugar and eggs until light and frothy.
- Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to combine.
- Add the flour, salt, and vanilla extract. Gently fold until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared ramekins.
- Place the ramekins on a baking sheet and bake for 12-14 minutes. The edges should be set, but the center should still be slightly jiggly.
- Remove from the oven and let cool for 1 minute.
- Carefully run a knife around the edges of each cake and invert onto serving plates.
A few tips from my kitchen to yours:
- Don’t skip greasing the ramekins. It makes a world of difference when you’re trying to turn out the cakes.
- The quality of your chocolate matters. Use the best you can afford – your taste buds will thank you!
- Keep a close eye on the cakes while they’re baking. Overbaking means no lava, and we definitely want that gooey center!
My favourite way to serve these is with a little vanilla ice cream on the side. The contrast of hot and cold, chocolate and vanilla – it’s pure bliss.
Sometimes I’ll add some fresh raspberries too, just to feel fancy (and maybe a little healthier?).
One of the best things about this recipe is how easily you can customize it. Try adding a sprinkle of cinnamon or a dash of espresso powder to the batter.
Or, if you’re feeling really adventurous, put a piece of caramel or peanut butter in the center before baking for an extra surprise.
So, next time you’re in the mood for something special, give these lava cakes a try.
They’re proof that sometimes the best things come in small packages – especially when those packages are filled with molten chocolate!
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