If you couldn’t tell by now I love chocolate. So when I came across Smitten Kitchen’s Chocolate Lava Cake recipe meant for two, I jumped on it. These lava cakes have an intense chocolate flavor and a lovely gooey center.
This recipe is my stand-by for a yummy, elegant looking dessert that’s quick to whip up. It’s so easy, my husband even helps me make it sometimes (he loves eating a lot more than cooking).
Lava Cakes: Make the Batter
The batter is only six ingredients! And the best part is you should already have everything in your pantry. It’s also gluten-free. People will think you’re a professional if you throw these lava cakes together for a dinner party. it’s very easy to double or even triple the recipe if you want 4 or 6 servings.
This is what you will need:
- Cocoa Powder
- Bittersweet or Dark Chocolate Chips
- Granulated Sugar
- An Egg & Egg Yolk
First step is to melt the chocolate and butter together. I usually take the quick route and just microwave it in 30 second intervals until it’s fully melted.
Then whisk in the sugar and salt. The next step is to whisk in the egg and extra yolk really thoroughly. Just strong hand it and count how many times you whisk around the bowl, it should be around 20. The end result should be a smooth, glossy batter. Then you just have to whisk in the cocoa powder and the batter is done.
Lava Cakes: Fillings
The fillings you could for this are endless! It doesn’t just have to be all chocolate. You can do peanut butter, nutella, caramel, or any sort of jam. You can also add some flavor to the batter itself, like a little mint or orange zest.
If you want filling, just scoop in about half your batter into the ramekin, put in a small scoop of filling and then put in the rest of the batter over it so the filling is in the center.
One more thing to remember is that if the filling you put in the center is cold, like if you put a scoop of cold raspberry jam, then it may need an extra minute or so to cook.
You’ll need two 6-oz ramekins to put your lava cakes in to cook. Rub some butter into them and line it with cocoa powder so the cakes don’t stick.
They cook at 450°F for about 8 minutes. The cooking time will vary since everyone’s oven is different. I’ve tried everywhere from 7-10 minutes and 8 minutes is the sweet spot for me. This part unfortunately is a bit trial and error, but once you know, they’ll come out perfect every time.
Below is a quick bake along I made so you can watch how I make my lava cakes. As you can see I’m a Batman lover and I filmed this on the fly one evening when I felt like I needed some lava cake in my life…so don’t mind the pajamas and bedtime hair-do. Just watch the yummy molten lava cakes come together.
When I discovered this recipe, my husband and I went through this phase where we made them the entire week for dessert. By the end of the week, I knew the exact time to cook them the perfect amount and we tried a few different fillings. My favorite is peanut butter and my husband’s is raspberry jam.
I think I might actually go and make them again right now…like I haven’t had enough sweets today already, ha!
As always, when you make this recipe, please rate and review it below. I love to hear your feedback and your comments help other people to see my blog so thank you!
Want a chocolate-y delicious dessert for a crowd? Try my Semi-Homemade Chocolate Oreo Trifle.
Chocolate Lava Cakes for Two
- 2 6oz Ramekins
- 4 Tbsp Dairy Free Butter, cubed
- 2 Tsp Cocoa Powder
- ½ Cup Dark or Bittersweet Chocolate Chips (Dairy Free)
- 1/8 Tsp Salt
- 1 Tbsp Granulated Sugar
- 1 Egg
- 1 Egg Yolk
- Preheat oven to 450°F. Rub butter all over the inside of two 6 oz ramekins and then swirl around cocoa powder so it covers the inside. Knock the excess cocoa powder out.
- Put butter and chocolate into a glass bowl and microwave in 30 second intervals, mixing in between, until it's fully melted. Whisk in sugar and salt. Then add the egg and egg yolk and whisk thoroughly about 20 times until the mixture looks smooth and glossy. Lastly, mix in the cocoa powder.
- Pour in equal portions into the two ramekins. Cook for 7-9 minutes depending on your oven or how gooey you want your center to be.
- Serve with whipped cream and eat immediately.
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