Chocolate Lava Cakes For Two are the ultimate indulgence, combining a rich, velvety center with a delicate, cake-like exterior. In just 25 minutes of prep and 20 minutes of baking, you’ll create a dessert that feels luxurious yet approachable. The warm, molten chocolate oozes with every bite, while the outer layer offers a satisfyingly soft texture. Perfectly balanced sweetness and a hint of cocoa bitterness make this treat irresistible for any chocolate lover.
This recipe is designed for a cozy Valentine’s Day celebration, offering an intimate dessert that’s as impressive as it is easy to make. The contrast of gooey and fluffy textures, paired with the deep, decadent flavor, will leave you and your loved one savoring every moment. It’s a dessert that feels special without requiring hours in the kitchen, making it ideal for a romantic evening.
Ingredients for Chocolate Lava Cakes For Two
- ¼ cup (2oz/57g) butter (unsalted, softened)
- ⅓ cup (2oz/57g) bittersweet chocolate (chopped; or use semi-sweet chocolate for a sweeter taste)
- ¼ cup (2oz/57g) granulated sugar
- 1 large egg
- 1 egg yolk
- ½ teaspoon vanilla extract
- ¼ teaspoon instant coffee powder (optional, enhances chocolate flavor)
- ¼ cup (1 ¼oz/35g) all-purpose flour
- ¼ teaspoon salt
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Butter two 6-ounce ramekins or oven-safe mugs and place them on a baking sheet. Set aside.
- Melt the butter and chocolate: In a medium bowl, combine the butter and chocolate. Melt gently in the microwave (in 20-second intervals, stirring in between) or over a double boiler until smooth.
- Whisk in wet ingredients: Add the sugar, egg, egg yolk, vanilla extract, and instant coffee powder (if using) to the melted chocolate mixture. Whisk until well combined.
- Add dry ingredients: Stir in the flour and salt until just combined. Be careful not to overmix.
- Divide the batter: Evenly pour the batter into the prepared ramekins or mugs.
- Bake: Place the baking sheet in the oven and bake for 20-22 minutes. The cakes are done when the edges are set but the center still has a slight jiggle (this ensures a gooey, molten center).
- Rest and serve: Remove from the oven and let the cakes stand for 1 minute. Carefully invert each cake onto a serving plate. Serve immediately with a scoop of vanilla ice cream for the perfect treat!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Chocolate Lava Cakes with a drizzle of raspberry coulis or caramel sauce for a fruity or buttery twist. A dollop of whipped cream or a scoop of vanilla ice cream adds a cool contrast to the warm, gooey center. For a crunchy touch, sprinkle with chopped nuts or sea salt flakes.
Make It Special: Serving Suggestions
Serve these decadent cakes on small dessert plates with a dusting of powdered sugar for a classic look. Add a sprig of fresh mint or a few fresh berries for a pop of color. Pair with a glass of red wine or espresso to complement the rich chocolate flavor.
Quick Tips: Time-Saving Hacks
Prep the batter ahead of time and store it in the fridge for up to 24 hours. When ready to bake, simply pour into ramekins and pop in the oven. Use pre-chopped chocolate or chocolate chips to skip the chopping step. If you’re short on time, microwave the butter and chocolate instead of using a double boiler.
Got Questions? Common Recipe Queries
Can I make these gluten-free? Yes! Swap the all-purpose flour for a gluten-free alternative. What if I don’t have ramekins? Use oven-safe mugs or small baking dishes instead. How do I know when it’s done? The edges should be set, but the center should still jiggle slightly for that perfect lava flow.
Leftovers? Storage and Reheating Tips
These cakes are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the microwave for 10-15 seconds to restore the gooey center. For a crispier edge, warm in the oven at 350°F (175°C) for 5 minutes.
Chocolate Lava Cakes For Two: The Perfect Valentine’s Day Dessert
Ingredients
- ¼ cup butter 2oz/57g
- ⅓ cup bittersweet chocolate 2oz/57g, chopped
- ¼ cup granulated sugar 2oz/57g
- 1 large egg
- 1 egg yolk
- ½ teaspoon vanilla extract
- ¼ teaspoon instant coffee powder optional
- ¼ cup all-purpose flour 1 ¼oz/35g
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400°F (200°C). Butter two 6-ounce ramekins or oven-safe mugs and place on a baking sheet. Set aside.
- In a medium bowl add in the butter and chocolate and gently melt either in the microwave or over a ban-marie. Once melted, whisk in the sugar, eggs, vanilla, and coffee until well combined.
- Lastly, stir in the flour and salt and mix until just combined. Evenly divide the batter between the two prepared dishes.
- Bake for 20-22 minutes or just until there is a jiggle in the center and the edges are set. A soft center ensures lovely, lava on the inside. Remove from the oven and allow to stand for 1 minute before carefully turning out each cake onto your serving dish. Enjoy straight away with some vanilla ice-cream.
