Desserts

Molten Lava Cakes For Two

Ooey gooey goodness! These molten lava cakes for two are the perfect romantic date night dinner at home. This swoon-worthy indulgent dessert has a rich and fluffy outside, a crispy top, and a creamy custardy center. Unbelievably easy and quick to make with just a few ingredients.

Believe me when I say how incredibly easy and foolproof these molten lava cakes are. I only started making them a few years ago, thinking there must be a trick or fancy science that goes into making them.


Nope. In less than 30 minutes, with no special equipment and a few ingredients, you’ll have a decadent dessert that will surely impress. You no longer have to wait until you go to a fancy restaurant to enjoy this special treat; honestly, you will agree that yours will taste better.


So unleash your inner chef this valentines day (or any special occasion) and create a special dinner alongside these easy and elegant lava cakes! Food is love…right? Elegant meals at home can be easy and so rewarding. Not to mention the dough you’ll save!


Make sure you let me know the rave reviews you get. I love hearing from you and remember to tag me @foodiegalfresh. Seeing your creations always lights me up!

Ingredient Notes And Substitutions

Ingredients for molten lava cakes

Flour ~ All-purpose flour. I have not substituted flour alternatives for this recipe.

Butter ~ Unsalted

Chocolate ~ I used a 70% dark chocolate bar. Chocolate chips or semi-sweet can be substituted, however, will be slightly sweeter.

Powdered sugar ~ Is lighter and dissolves easier, and will create a softer cake.

Instant espresso ~ Enhances the chocolate with a deep rich flavor. There is no coffee flavor. Instant coffee can be substituted. Or it can be omitted altogether.

Why These Molten Lava Cakes Make The Perfect Dessert

  • Make ahead, my fave! Make them up the day before, cover them, and refrigerate them. Take them out about 30 minutes before cooking to come to room temperature.
  • Double or triple the batch for a party of 4 or 6 people.
  • They can be made in a muffin tin if you don’t have ramekins. Keep in mind they won’t be as big when using muffin tins.
  • Easy and stress-free entertaining. An elegant dessert done ahead of time? Everyone will ask you, “how do you do that”? All you have to do is pop them in the oven.
Two molten lava cakes with two glasses of chapmpage.

How To Make Molten Lava Cakes For Two

  1. Preheat the oven to 425 degrees F  Butter 2 ramekins, dust with cocoa powder, and set on a small cookie sheet.
  2. Melt chocolate and butter. Place a saucepan with an inch of water over medium heat. Add the butter and chocolate to a heat-proof bowl, occasionally stirring until completely melted and smooth. Remove from heat and add the espresso and vanilla. Set aside to cool slightly.
  3. Beat the eggs In a medium bowl for about 3 minutes. Add the sugar and salt, and continue beating until mixed well. Slowly add the slightly cooled chocolate mixture, and beat or whisk until well combined.
  4. Sift the flour and powdered sugar over the chocolate/egg mixture. Whisk until the mixture is smooth and creamy. TIP. Sifting helps remove the clumps in the flour and powdered sugar to keep from over-mixing the batter. 
  5. Pour the batter into the prepared ramekins, and bake at 425 degrees F for about 10 minutes. If you see the cake pull away from the sides, they are done, or once the tops start to crack. The cakes will continue to cook once removed from the oven.
  6. Let them sit for about 3 minutes. Run a knife around the edges to loosen the cakes, and carefully (using a towel or oven bit) invert them individually on serving plates. Remove the ramekins and add your choice of ice cream, berries, or a dusting of powdered sugar. Or go crazy and do a combo! Serve immediately.
two molten lava cakes on a platter.

Molten Chocolate Cake Or Lava Cakes? What Is The Difference?

They are different but similar, and as you can see from my recipe title, I used both names. That’s because I feel like it’s a two-for-one dessert. The molten cake is completely cooked, light, airy, and more like a souffle or chocolate cake.

Lava cakes are undercooked, which is why you get that ooey-gooey center. Yes, it’s safe to eat because the eggs have reached a safe temperature.

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Molten Lava Cakes For Two


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5 from 1 review

  • Author: Teri Wallingford

Description

Ooey gooey goodness! These molten lava cakes for two are the perfect romantic date night dinner at home. This swoon-worthy indulgent dessert has a rich and fluffy outside, a crispy top, and a creamy custardy center. Unbelievably easy and quick to make with just a few ingredients. 


Ingredients

Scale

1/4 cup butter, unsalted

3 ounces dark chocolate

1 teaspoon instant espresso, or coffee

1 teaspoon vanilla

2 eggs

2 egg yolks

1/4 teaspoon salt

1/3 cup flour

1/3 cup powdered sugar


Instructions

  1. Preheat the oven to 425 degrees F Butter 2 4-inch  ramekins, dust with cocoa powder, and set on a small cookie sheet. If using a muffin tin, spray.
  2. Melt chocolate and butter. Place a saucepan with an inch of water over medium heat. Add the butter and chocolate to a heat-proof bowl, occasionally stirring until completely melted and smooth.
  3. Remove from heat and add the espresso and vanilla. Set aside to cool slightly.
  4. Beat the eggs In a medium bowl for about 3 minutes. Add the sugar and salt, and continue beating until mixed well. Slowly add the slightly cooled chocolate mixture, and beat or whisk until well combined.
  5. Sift the flour and powdered sugar over the chocolate/egg mixture. Whisk until the mixture is smooth and creamy. TIP. Sifting helps remove the clumps in the flour and powdered sugar to keep from over-mixing the batter. 
  6. Pour the batter into the prepared ramekins, and bake at 425 degrees F for about 10 minutes. If you see the cake pull away from the sides, they are done, or once the tops start to crack. The cakes will continue to cook once removed from the oven.
  7. Let them sit for about 3 minutes. Run a knife around the edges to loosen the cakes, and carefully (using a towel or oven bit) invert them individually on serving plates. Remove the ramekins and add your choice of ice cream, berries, or a dusting of powdered sugar. Or go crazy and do a combo! Serve immediately.
  8. To Make Ahead. Once the batter is poured into the ramekins, cover each one with plastic wrap and keep it refrigerated for up to 24 hours. Remove them 30 minutes before cooking to allow them to come to room temperature.

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