Chocolate Lava Cake for Two

Chocolate Lava Cake for Two

2 servings
Chocolate lava cakes gained popularity in the late 1990s thanks to the chef Jean-Georges Vongerichten, and they have stuck around on dessert menus for good reason: They are rich chocolate cake and velvety sauce all in one, and they are surprisingly easy to make in under an hour. If you like to plan ahead, you can prepare the batter a day in advance, refrigerate it, then pop the cake into the oven when you are ready for dessert. This recipe, made in a 10-ounce baking dish, is meant for sharing, but you can also make it in two 6-ounce ramekins. Just cut the baking time to 7 to 9 minutes. Also, be sure to use chopped chocolate bars or chocolate fèves rather than chocolate chips here. Chips are made with stabilizers that inhibit melting and will negatively affect the texture of your dessert.

Ingredients

  • ounces/85 grams bittersweet chocolate

    70 to 74 percent cacao, not chips

    3
  • unsalted butter

    cut into cubes, plus more for the ramekin

    3 tbsp
  • granulated sugar

    plus more for the ramekin

    3 tbsp
  • egg
    1 large
  • egg yolk
    1 large
  • vanilla extract
    ½ tsp
  • kosher salt
    ⅛ tsp
  • all-purpose flour
    2 tbsp
  • Confectioners’ sugar

    to serve

Directions

  1. 1

    Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.

  2. 2

    Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.

  3. 3

    In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.

  4. 4

    Using a spatula, add the chocolate to the egg mixture and stir gently until combined.

  5. 5

    Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)

  6. 6

    Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.

Chocolate Lava Cake for Two

Chocolate Lava Cake for Two

2 servings

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About this Recipe

Indulge in Decadence: Easy Chocolate Lava Cake for Two

Looking for the perfect date night dessert or a special treat for Valentine's Day or New Year's Day? Our Chocolate Lava Cake for Two is the ultimate answer! This rich chocolate cake, famous for its molten, velvety center, is surprisingly easy to make and comes together in under an hour, making it a truly quick and impressive dessert.

Originating from the brilliance of chef Jean-Georges Vongerichten in the late 1990s, lava cakes have remained a beloved classic for good reason. Imagine a warm, tender chocolate cake giving way to a luxuriously flowing bittersweet chocolate sauce—all in one spoonful. This recipe is specifically designed for two, making it ideal for sharing a romantic moment without a huge fuss. You can bake it in a single 10-ounce baking dish for a grand presentation or divide the batter into two 6-ounce ramekins for individual delights.

What makes this lava cake stand out? The secret lies in quality ingredients and a few simple tips. We emphasize using chopped bittersweet chocolate bars (70-74% cacao) or chocolate fèves, not chips. Chocolate chips contain stabilizers that prevent them from melting properly, which would compromise that signature molten lava texture we all crave. Another fantastic feature is its make-ahead potential! Prepare the batter a day in advance, refrigerate, and simply pop it in the oven when you're ready to impress. A dusting of confectioners' sugar is optional but adds an elegant touch, or pair it with a scoop of vanilla bean ice cream for pure bliss. Get ready to create a memorable dessert that’s both simple and spectacular!

Frequently Asked Questions