Cakey on the outside and filled with a mouthwatering center of molten dark chocolate, these lava cakes are the ultimate romantic dessert for two—just in time for Valentine’s Day.
Dark Chocolate Lava Cakes
Serves: 2 servings
- ¼ cup (57 grams) unsalted butter
- 2 ounces (55 grams) 60% cacao bittersweet chocolate, chopped
- ¼ cup (50 grams) granulated sugar
- 1 large egg (50 grams)
- 1 large egg yolk (19 grams)
- ¼ teaspoon (1 gram) vanilla extract
- ⅛ teaspoon kosher salt
- 2 teaspoons (6 grams) all-purpose flour
- Dutch process cocoa powder, for dusting
- Preheat oven to 425°F (220°C). Lightly spray 2 (8-ounce) ramekins with baking spray with flour.
- In the top of a double boiler, place butter and chocolate. Cook over simmering water until melted. Whisk until smooth.
- In medium bowl, beat sugar, egg, egg yolk, vanilla, and salt with a mixer at high speed until thickened and pale and has a ribbon-like consistency. Quickly whisk sugar mixture and flour into butter mixture by hand just until combined. Divide batter between prepared ramekins (114 grams each). Tap ramekins on counter twice, and place on a rimmed baking sheet; let stand for 15 minutes at room temperature.
- Bake until tops are barely set and cakes jiggle slightly when shaken, 12 to 13 minutes. Let cool in ramekins for 1 minute. Run an offset spatula around edges of cakes. Carefully invert each ramekin onto a dessert plate. Let stand for 30 seconds, and remove ramekins. Dust cakes with cocoa, and serve immediately.
Pro tip: Need to serve more than two? Simply double the recipe. It works just as beautifully.