Chocolate Lava Cakes For Two

There's nothing better than a rich, classic chocolate lava cake. Unless it's two.

I was going to save this for Valentine's Day prep, but why? You can make two tiny, luxurious cakes any time you want. That's the joy of being an adult and having your very own oven.

This recipe is sized perfectly for two 5–6 oz ramekins (3.5x1.5 inches). As long as you keep the baking time close to the shorter end - please don't overcook this! - you'll have a nice, gooey center for the perfect lava cake.


I didn't try it, but I've read you can add a small chocolate bar to the middle of the batter before you bake it for some extra lava. Now I want to try this again!


Ingredients
2oz dark chocolate (60–70%), chopped
2 Tbsp unsalted butter
1 large egg
2 Tbsp granulated sugar
¼ tsp vanilla extract
2 Tbsp all-purpose flour
Pinch of salt
1 Tbsp butter and a sprinkling of cocoa powder to prep the ramekins

1. Prep the ramekins by generously buttering the insides and dusting with cocoa powder, tapping out the excess.

2. In a microwave-safe bowl, combine the chopped chocolate and butter. Melt in the microwave at 30-second intervals, stirring in between, until smooth and glossy.

3. In a small bowl, whisk the egg, sugar, and vanilla until slightly thickened and a little lighter in color.

4. Slowly stir the chocolate mixture into the egg mixture. 

5. Stir in the flour and salt, just until combined. Don't overmix. Stop as soon as the flour disappears. The batter will be pudding-like.

6. Pour the batter into the two ramekins. Refrigerate for at least 30 minutes. If you want to make this ahead of time, you can cover them loosely and refrigerate up to 24 in advance.

7. Preheat oven to 425 degrees. 

8. Bake at 425 degrees for 11-13 minutes. Stop baking when the edges are just set, but the center jiggles slightly. Let them rest for about 60 seconds, then serve with powdered sugar and ice cream.

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