Molten Chocolate Cakes, also known as Chocolate Lava Cakes, are rich, individual chocolate cakes with velvety, molten centers. These little cakes gained popularity in the late 1990’s thanks to master chef Jean-Georges Vongerichten and have been featured on restaurant dessert menus ever since.
This flourless version serves two, making it the perfect dessert for Valentine’s Day. What better way to say “I love you” than with chocolate!
Since there are so few ingredients in this recipe, it’s important to use high-quality chocolate. Be sure to use bars, not chocolate chips, as chips are made with stabilizers and can inhibit melting and could affect the texture of your dessert.
Tip: The batter can be made up to 24 hours in advance. Just spoon the batter into the prepared ramekins, cover and refrigerate. This way, when you are ready for dessert, all you need to do is pop them into the oven (they can go directly into the oven from the refrigerator but will likely need an extra minute of baking time).
Molten Chocolate Cakes for Two
(Makes 2 servings)
2 tablespoons unsalted butter, cut into pieces, plus more for preparing ramekins
2 tablespoons granulated sugar, plus more for coating ramekins
2 ounces bittersweet chocolate, coarsely chopped (about ⅓ heaping cup when chopped)
1 ½ teaspoons unsweetened cocoa powder, plus more for serving
½ teaspoon vanilla extract
Pinch of fine sea salt
1 large egg, at room temperature
1 large egg yolk, at room temperature
Ice cream for serving
Liberally butter two 6-ounce ramekins, making sure to coat inside completely. Coat with a little sugar; shake out excess. Place prepared ramekins in the refrigerator until ready for use.
Combine chocolate and 2 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, place butter and chocolate in a medium, microwave-safe bowl and microwave at 30-second intervals, stirring until smooth.) Stir in cocoa powder.
Place egg, egg yolk, 2 tablespoons sugar, vanilla extract and salt in a large mixing bowl; whisk vigorously for about 2 minutes or until mixture is thickened and pale (this can also be done with a hand-held mixer). Gently fold chocolate mixture into egg mixture until combined.
Divide mixture between prepared ramekins and refrigerate for 15 minutes. Meanwhile, preheat the oven to 425 degrees Fahrenheit.
Place ramekins on a baking sheet and bake for about 12 minutes or until tops have puffed and edges are firm, but center is still jiggly (be careful not to overbake, as you want the center molten). Wearing oven mitts, place each ramekin on a dessert plate. Cool for about 1 minute. To serve, dust each cake with a little extra cocoa powder and then top with ice cream.
Wishing you a very sweet Valentine’s Day!
