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Molten Chocolate Lava Cakes

Indulge in these easy, one-bowl molten chocolate lava cakes. With a rich, gooey center, they're a decadent dessert that's surprisingly simple to make!
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 ounces dark chocolate or bittersweet baking chocolate
  • 0.25 cup unsalted butter 1/2 of 1 stick
  • 0.5 cup confectioners’ sugar
  • 1 large egg
  • 1 egg yolk discard white or save for another use
  • 3 tablespoons all-purpose flour
  • 1 teaspoon instant espresso coffee granules (optional, enhances chocolate flavor)
For Serving
  • ice cream (optional but recommended)
  • hot fudge (homemade or storebought, optional but recommended)

Method
 

Preparation Steps
  1. Preheat oven to 425°F (220°C). Spray two 3-4 inch diameter ramekins (about 4 ounces each) with cooking spray and place them on a baking sheet. Set aside.
  2. In a medium microwave-safe bowl, combine the dark chocolate and butter. Microwave on high power for about 1 minute, or until melted. Whisk until smooth. If needed, continue microwaving in 15-second increments, whisking in between, until smooth.
  3. Add the confectioners' sugar, large egg, and egg yolk to the chocolate mixture. Whisk until smooth.
  4. Stir in the all-purpose flour and optional espresso granules until just combined. Be careful not to overmix.
  5. Pour the batter evenly into the prepared ramekins.
  6. Bake for approximately 12 minutes, or until the edges are set but the center remains soft and gooey. Baking times can vary, so watch closely to avoid overbaking.
  7. Let the cakes cool in the ramekins for about 1 minute. Gently run a paring knife around the edges of each ramekin. Invert each cake onto a serving dish.
  8. Serve immediately, optionally topped with ice cream and/or hot fudge. These cakes are best enjoyed warm.

Notes

These molten chocolate lava cakes are best served immediately after baking to ensure the signature gooey center. They can be made ahead to the point of pouring into ramekins and then refrigerated for up to 24 hours. Bake from chilled for about 14-16 minutes.