Molten Lava Cakes for Two
These individual chocolate cakes hide a river of warm, flowing chocolate at their center. The magic happens in just 12 minutes of baking.
Perfect timing creates that signature molten core while keeping the outer cake tender and rich.
Why Dark Chocolate Makes All the Difference
Quality dark chocolate with 70% cocoa creates the perfect balance of richness and melt. It flows beautifully when warm but holds its structure during mixing.
Milk chocolate becomes too sweet and doesn’t provide that intense chocolate hit. Plus, the higher cocoa content helps the center stay molten longer after baking.
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The Butter Temperature Trick Nobody Mentions
Room temperature butter mixed with melted chocolate creates the ideal texture for molten centers. Cold butter creates lumps, while fully melted butter makes the batter too thin.
Cream the butter first, then gradually add the warm chocolate mixture. This technique ensures smooth incorporation without breaking the emulsion.
How Ramekin Prep Prevents Disaster
Butter every surface thoroughly, then dust with cocoa powder instead of flour for extra chocolate flavor. This prevents sticking without adding unwanted floury taste.
Fill each ramekin exactly three-quarters full. Too much batter and the centers won’t stay molten; too little and they’ll overcook quickly.
Stop Your Centers From Setting Too Fast
- Check doneness by gently shaking the ramekin – centers should jiggle like barely set gelatin. Firm centers mean they’re overdone.
- Make batter up to 4 hours ahead and refrigerate in ramekins. Add 2 extra minutes to baking time if baking from cold.
Frequently Asked Questions
What if my centers aren’t molten when I cut into them?
The cakes were likely overbaked by 1-2 minutes. Next time, remove them when centers still jiggle slightly when gently shaken.
Can I use milk chocolate instead of dark chocolate?
Dark chocolate works best for the molten effect and prevents overly sweet results. Milk chocolate tends to seize and doesn’t flow as smoothly.
Why did my cakes stick to the ramekins?
Insufficient buttering or skipping the cocoa powder dusting causes sticking. Butter every surface generously and tap out excess cocoa powder completely.
How do I know when they’re perfectly done?
Edges should be firm and set while centers jiggle like loose gelatin when gently shaken. This happens at exactly 12 minutes in most ovens.
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Molten Lava Cakes for Two
Ingredients
Prep
Garnish
Equipment Needed
- Two 6-oz ramekins
- Double boiler or microwave-safe bowl
- Electric mixer
- Fine-mesh sieve
Instructions
- Prepare ramekins: Preheat oven to 425°F. Generously butter two 6-oz ramekins, then dust with cocoa powder, tapping out excess.
- Melt chocolate: Melt chopped chocolate in double boiler or microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- Cream butter and chocolate: Beat room temperature butter with electric mixer until light and fluffy, about 2 minutes. Gradually add melted chocolate, beating until combined.
- Add eggs and sugar: Add eggs one at a time, beating well after each addition. Mix in sugar until just combined.
- Fold in flour: Sift flour and salt together, then gently fold into chocolate mixture until no streaks remain. Don’t overmix.
- Fill ramekins: Divide batter evenly between prepared ramekins, filling each three-quarters full. Place on baking sheet.
- Bake cakes: Bake for exactly 12 minutes until edges are firm but centers still jiggle slightly when gently shaken.
- Unmold and serve: Let cool for 2 minutes, then run knife around edges and invert onto serving plates. Serve immediately with vanilla ice cream.
Nutrition Facts
Per Serving (1 cake)
