Chocolate Lava Cake For Two Recipe

I finally whipped up this chocolate lava cake and it felt like unlocking a secret level in dessert making even though i kinda messed up a few steps along the way, but seriously, every bite was worth the chaos.

I love making this Chocolate Lava Cake For Two. I melt dark chocolate with unsalted butter and sugar, addin an egg, an egg yolk, a pinch of salt and a bit of vanilla extract to balance nutritional values with proteins and antioxidants.

Enjoy this rich treat!

Ingredients

• Dark chocolate is rich in antioxidants and gives a deep cocoa flavor that pops.
• Unsalted butter brings creaminess and a deep flavor, making every bite satisfyingly smooth.
• Granulated sugar sweetens without overpowering, balancing the bitter chocolate with perfect subtlety.
• Egg and egg yolk mix for a rich, velvety texture that keeps the cake holding together.
• All-purpose flour gives structure and body, ensuring a just-right balance between cake and lava.
• A pinch of salt boosts flavor, making the sweet and chocolate notes pop nicely.
• Optional vanilla extract adds a warm aroma and deepens the overall taste experience.

Ingredient Quantities

• 2 oz dark chocolate (70% cocoa is best)
• 2 tbsp unsalted butter, plus extra for greasing the ramekin
• 1/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tbsp all-purpose flour
• A pinch of salt
• 1/2 tsp vanilla extract (optional)

How to Make this

1. Preheat your oven to 425°F and greased your ramekin with some unsalted butter.

2. In a small heat-proof bowl, combine the 2 oz dark chocolate and 2 tbsp butter; melt them together over a simmering pot of water or in the microwave in short bursts until smooth.

3. In a separate bowl, whisk together the large egg, egg yolk, and 1/4 cup granulated sugar until the mixture is lightened a bit.

4. Stir in the 1/2 tsp vanilla extract if you choose to use it.

5. Pour the melted chocolate mixture into the egg mixture, mix it in gently.

6. Sift the 2 tbsp all-purpose flour and add a pinch of salt into the bowl and fold it into the batter until just combined.

7. Pour the batter into your greased ramekin, smoothing out the top.

8. Bake in the oven for about 10-12 minutes until the edges look set and the center is still a little soft.

9. Remove the ramekin from the oven and let it cool for around a minute before turning it out onto a small plate.

10. Enjoy your warm chocolate lava cake with your favorite ice cream or a dusting of powdered sugar if you like!

Equipment Needed

1. An oven that can be preheated to 425°F
2. A ramekin (small, ovenproof dish) and a butter knife or brush for greasing
3. A small heat-proof bowl for melting the chocolate and butter
4. A pot for simmering water if using the double boiler method, or a microwave-safe bowl for the microwave method
5. A separate bowl for whisking the egg, egg yolk, and granulated sugar
6. A whisk for beating the eggs and sugar
7. A sifter for the all-purpose flour
8. A spatula or spoon for gently folding in the mixture
9. A small plate for serving the cake once it’s baked and slightly cooled

FAQ

• Q: Can I make this cake ahead of time?
  
  A: It’s best eaten right out of the oven since the center stays molten. However, you can prep the batter ahead and bake it soon before serving.
• Q: Do I really need ramekins?
  
  A: Not really. If you dont have ramekins, use any small, oven safe bowl. Just make sure to grease them good to keep the cake from stickin.
• Q: Can I use another type of chocolate instead of dark?
  
  A: Yeah, you can try it, but dark chocolate gives the best flavor and texture. Other chocolates might make the cake sweeter or change the center consistency.
• Q: Is the vanilla extract necessary?
  
  A: It’s optional, but addin a half teaspoon can boost the flavor without overpowerin the rich chocolate taste.
• Q: How do I know when my lava cake is done?
  
  A: The edges should be set but the center still a bit wobbly. If its all firm, it might be overbaked.

Chocolate Lava Cake For Two Recipe Substitutions and Variations

• Dark Chocolate: If you cant find 70% dark chocolate try using semisweet chocolate instead, although it might make the cake a bit sweeter.
• Unsalted Butter: You can use coconut oil or a mild margarine in place of unsalted butter if needed.
• Granulated Sugar: Brown sugar can be used as a substitute, but it might affect the texture and flavor slightly.
• Egg and Egg Yolk: For a vegan version, you could use a flax egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water in place of each egg.
• All-purpose Flour: If you’re gluten free, try using a gluten-free all-purpose blend; just make sure to check its substitution ratio before adding.

Pro Tips

1. When you’re melting the chocolate and butter, make sure to do it in short bursts if you’re using the microwave so you dont accidentally burn it. The pot of simmering water works too but watch out for any splashes.

2. When whisking the egg, egg yolk and sugar, try not to overwhisk it. Stop as soon as you notice it’s lighten up a little so you dont deflate all the potential fluffiness of the batter.

3. After you mix in the melted chocolate with the egg mixture, be super gentle when folding in the sifted flour and a pinch of salt. Overmixing can make the cake tough which is not what you want for a lava center.

4. When you bake it, keep an eye on the oven. The edges should be set but the center must still be a bit soft. If you leave it too long, you might lose that awesome gooey texture in the middle.

How to make it:

First, preheat your oven to 425°F and grease your ramekin with some unsalted butter. Next, take a small heat-safe bowl and combine 2 oz of dark chocolate (70% cocoa is best) with 2 tbsp of unsalted butter. Melt them together either over a small pot of simmering water or in the microwave in short bursts so it becomes all smooth and melty.

In another bowl, whisk together 1 large egg, 1 large egg yolk, and 1/4 cup of granulated sugar until the mix gets a bit lighter. If you want an extra kick of flavor, toss in 1/2 tsp of vanilla extract. Now, pour the melted chocolate mixture into the egg mixture and mix it gently. Then, sift in 2 tbsp of all-purpose flour with a pinch of salt and fold it in just until everything is combined.

Pour the batter into the greased ramekin making sure the top is smooth and even. Bake in the oven for about 10-12 minutes until you see the edges set but the center still looks soft. Let it cool for around a minute before turning it out onto a plate. Enjoy your warm chocolate lava cake, maybe with some ice cream or even a dusting of powdered sugar if you’re into that kind of thing.