Description
These Mini Lava Cakes for Two are the perfect decadent dessert, featuring a molten chocolate center with a tender, cakey exterior. Quick to prepare and baked in just 5 minutes, they are ideal for an intimate treat or special occasion. Served warm and garnished with powdered sugar, fresh berries, or ice cream, these individual cakes satisfy any chocolate craving effortlessly.
Ingredients
Scale
For the Lava Cakes
- 3 tablespoons unsalted butter, plus more for greasing the tin
- Cocoa powder or additional flour, for dusting the tin
- â…“ cup quality bittersweet or semisweet chocolate chips or 2 ounces chocolate, chopped into small pieces
- 2 large eggs (use 1 yolk and 1 full egg)
- 2 tablespoons sugar
- ¼ teaspoon vanilla extract
- Pinch of salt
- 1 teaspoon flour (whole wheat, all purpose, or gluten-free flour blend)
Suggested Garnishes
- Powdered sugar
- Strawberry or vanilla ice cream
- Fresh sliced strawberries or whole raspberries
Instructions
- Preheat Oven: Preheat the oven to 450 degrees Fahrenheit to get it ready for baking the lava cakes immediately.
- Prepare Muffin Tin: Butter two muffin tin cups thoroughly and dust them with cocoa powder, then tap out excess to ensure a nonstick surface for the cakes.
- Melt Butter and Chocolate: Melt the butter in a microwave-safe bowl or on the stovetop over low heat, then add the chocolate and stir continuously until fully melted and smooth.
- Mix Eggs and Sugar: Separate one egg, reserving the white or discarding it. Add the yolk and the whole second egg into a bowl, then whisk in sugar, vanilla, and salt until the mixture is pale and foamy, about 1–2 minutes.
- Combine Mixtures: Pour the egg mixture into the melted chocolate and butter, add the flour, and whisk until completely combined and smooth.
- Fill Muffin Cups: Divide the batter evenly between the two prepared muffin cups, filling them to the brim.
- Bake: Bake for 5 minutes until the edges have risen but the center still jiggles slightly when shaken.
- Invert Cakes: Let cool 1 minute, then place upside-down plates over the muffin cups and carefully flip to release the cakes onto the plates.
- Garnish and Serve: Garnish with powdered sugar, fresh berries, or ice cream, and serve immediately for the best molten texture. Store leftovers covered in the refrigerator for up to a few days.
Notes
- If making ahead, bake partially and refrigerate, then reheat briefly before serving.
- Using quality bittersweet chocolate yields the best flavor and texture.
- Ensure the oven is hot to achieve the signature molten center.
- Be cautious when flipping the cakes to avoid burns.
- The reserved egg white can be discarded or used in another recipe.
