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Decadent Molten Lava Cakes for Two

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A quick and easy chocolate dessert recipe designed for two, featuring a tender cake exterior with a molten chocolate center. Perfect for romantic occasions or a cozy treat.

Ingredients

Scale
  • 4 tbsp (60g) unsalted butter, plus extra for greasing
  • 4 oz (115g) bittersweet or semisweet chocolate, chopped
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup (30g) all-purpose flour, sifted
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • Cocoa powder, for dusting ramekins
  • Optional garnishes: powdered sugar, fresh berries or mint leaves, vanilla ice cream or whipped cream

Instructions

  1. Preheat the oven to 425°F (220°C). Butter two 6-ounce ramekins thoroughly, then dust them with cocoa powder, tapping out the excess.
  2. Melt the chocolate and butter together in a microwave-safe bowl in 20-second intervals, stirring gently until smooth and glossy, or use a double boiler. Set aside to cool slightly.
  3. In a medium bowl, whisk the eggs and granulated sugar until pale and thickened, about 3-4 minutes.
  4. Add vanilla extract and a pinch of salt to the egg mixture and stir gently.
  5. Slowly pour the cooled chocolate-butter mixture into the eggs, folding gently with a spatula to keep airiness.
  6. Sift the flour over the batter and fold in carefully until no streaks remain, avoiding overmixing.
  7. Cover and refrigerate the batter for 15-20 minutes to help the cakes hold their shape and create a molten center.
  8. Divide the batter evenly between the prepared ramekins, filling each about ¾ full and smooth the tops.
  9. Place ramekins on a baking sheet and bake for 12-14 minutes until edges are firm and center is soft and slightly jiggly.
  10. Let cakes cool in ramekins for 1-2 minutes, then run a knife around edges to loosen and invert onto plates.
  11. Dust with powdered sugar or cocoa powder and garnish with berries or a scoop of vanilla ice cream if desired.

Notes

Chilling the batter before baking helps achieve the signature molten center. Use good-quality dark chocolate with at least 60% cocoa for best flavor. Avoid overbaking to keep the gooey core. Grease and dust ramekins well to prevent sticking. Batter can be prepared up to 24 hours ahead and refrigerated.

Nutrition

Keywords: molten lava cake, chocolate dessert, easy dessert, romantic dessert, quick chocolate cake, dessert for two

Find it online: https://evabakery.com/decadent-molten-lava-cakes-for-two-easy-perfect-chocolate-dessert-recipe/