Chocolate Lava Cake for Two

Why You’ll Love This Recipe

I love how this cake delivers big on flavor with minimal effort. In just 25 minutes, I can create a warm, gooey-centered cake that feels like it came straight from a restaurant. The contrast between the soft cake exterior and the rich liquid chocolate inside is everything I want in a dessert. Plus, I can make the batter ahead of time and bake it right before serving—convenient and impressive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter (plus more for greasing)

• Bittersweet or semisweet chocolate (use high-quality bars or fèves, not chips)

• Large eggs

• Granulated sugar

• All-purpose flour

• Salt

• Optional: vanilla extract, powdered sugar for dusting, whipped cream or ice cream for serving

Directions

1. Prep the Dish:
   I preheat the oven to 425°F (220°C) and generously butter a 10-ounce ramekin or baking dish.

2. Melt Butter and Chocolate:
   In a small saucepan or microwave-safe bowl, I melt the butter and chocolate together until smooth, stirring often. I let it cool slightly.

3. Mix the Batter:
   In a separate bowl, I whisk together the eggs, sugar, and a pinch of salt until slightly thickened. I stir in the chocolate mixture, then fold in the flour (and vanilla, if using) just until combined.

4. Bake:
   I pour the batter into the greased dish and bake for 10 to 12 minutes, until the edges are set but the center still jiggles slightly. If I’m using two 6-ounce ramekins, I cut the baking time to 7 to 9 minutes.

5. Serve:
   I let the cake rest for 1 minute, then serve it straight from the dish or gently invert it onto a plate. A dusting of powdered sugar and a scoop of vanilla ice cream takes it over the top.

Servings and timing

Serves: 2
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 25 minutes
Calories per serving (approx): 450 kcal

Variations

Sometimes I add a splash of espresso or liqueur (like Grand Marnier or Frangelico) to the batter. For a twist, I’ve also tucked a spoonful of peanut butter or raspberry jam into the center before baking for a hidden surprise.

storage/reheating

The batter can be made and stored in the fridge for up to 24 hours before baking. I don’t recommend storing baked lava cakes—they’re meant to be served warm for that molten center. But if needed, I reheat gently in the microwave for about 15 seconds to soften the center.

FAQs

Can I make this ahead of time?

Yes, I often prep the batter, pour it into the dish, cover, and refrigerate. Then I bake it fresh when I’m ready to serve dessert.

Why can’t I use chocolate chips?

Chocolate chips contain stabilizers that prevent them from melting smoothly, which can ruin the cake’s texture. I stick to chopped chocolate bars or fèves for the best result.

How do I know when it’s done?

I look for edges that are set and a center that still looks soft and slightly jiggly. Overbaking will cook the center, and I’ll miss that gooey lava.

Can I make this gluten-free?

Yes. I’ve had success substituting the flour with an equal amount of almond flour or a 1:1 gluten-free flour blend.

What can I serve with it?

I like to pair it with whipped cream, vanilla ice cream, or fresh berries. Even just a dusting of powdered sugar is enough.

Conclusion

Chocolate lava cake for two is my go-to when I want something indulgent and simple. Whether I’m celebrating something special or just ending the day on a sweet note, this dessert never fails to impress. Warm, melty, and made in minutes—it’s everything I love about chocolate, baked into a perfect little cake.

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