Description
These Mini Lava Cakes for Two are rich, decadent chocolate treats with a molten center. Perfectly portioned for a cozy dessert, they combine bittersweet chocolate and a tender cake exterior, baked quickly to achieve a gooey middle. Garnish with powdered sugar and fresh berries or serve with ice cream for an indulgent finish.
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 (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 the Oven: Preheat your oven to 450°F (232°C) to prepare for baking the lava cakes immediately.
- Prepare the Muffin Tin: Generously butter two cups of a muffin tin. Then, sprinkle cocoa powder into the buttered cups, turn and tap the tin over the sink to coat the insides lightly with cocoa powder. Set aside.
- Melt Butter and Chocolate: In a microwave-safe bowl, melt the butter gently, either in the microwave or on the stove over low heat. Add the chocolate and stir continuously until melted and smooth. If necessary, gently warm in short intervals to fully melt the chocolate. Set aside.
- Mix Eggs and Sugar: Separate one egg, discarding the white while saving the yolk. Place the yolk in a bowl and add the second egg whole (both yolk and white). Add sugar, vanilla extract, and a pinch of salt, then whisk vigorously until the mixture becomes foamy and pale, about 1 to 2 minutes.
- Combine Mixtures: Pour the egg mixture into the chocolate mixture and add the flour. Whisk until fully combined and smooth.
- Fill Muffin Cups: Divide the batter evenly between the two prepared cocoa-dusted muffin cups, filling them right to the top. Discard any extra batter.
- Bake the Cakes: Bake for 5 minutes until the cakes have risen but still jiggle slightly in the center when shaken.
- Cool Briefly: Remove the tin from the oven and let the cakes cool for 1 minute on a heat-safe surface.
- Invert the Cakes: Place two dessert or appetizer plates upside down over the muffin cups. Using oven mitts, securely hold the plates and tin together, flip the entire assembly, then gently lift the tin to release the cakes onto the plates.
- Garnish and Serve: Dust with powdered sugar through a fine-mesh sieve and garnish as desired with fresh berries or ice cream. Serve immediately for the best molten center experience. Leftovers can be refrigerated covered for a couple of days, though texture will slightly change.
Notes
- Make-ahead option: Prepare the batter, fill the muffin tins, and freeze before baking later.
- Use quality bittersweet or semisweet chocolate for best flavor and texture.
- Be sure to butter and cocoa-dust the tins well to prevent sticking and to release the cakes easily.
- The cakes will jiggle slightly in the center when done; this is important to keep the molten lava center.
- If you want a more intense chocolate flavor, choose dark chocolate with at least 60% cocoa content.
- Serve immediately to enjoy the warm molten texture at its best.
