Chocolate Lava Cake for Two

Here is a way to enjoy the treat of chocolate together with your special someone--a small cake that's perfect with the ultimate decadence of a molten center.
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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 2 servings
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3 ounces bittersweet chocolate (74-percent cacao), roughly chopped

4 tablespoons unsalted butter, plus 1/2 tablespoon softened

2 tablespoons granulated sugar, plus more for sprinkling

1 large egg plus 1 large egg yolk

1/2 teaspoon instant espresso powder

1/2 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1 tablespoon all-purpose flour

Confectioners' sugar, for garnish


  1. Preheat the oven to 400 degrees F.
  2. Combine the chocolate and 4 tablespoons of the butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula, until completely melted and smooth, 1 to 1 1/2 minutes total.
  3. Brush a 12-ounce ramekin with the remaining 1/2 tablespoon softened butter and sprinkle lightly with granulated sugar. Place the ramekin on a baking sheet.
  4. Add the egg, egg yolk, granulated sugar, espresso powder, vanilla extract and salt to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, 1 1/2 to 2 minutes. Turn the mixer to low, add the flour and whisk for a couple of seconds to combine. Turn off the machine.
  5. Add the chocolate mixture, turn on the machine and mix until just combined. Remove the bowl from the stand mixer and pour the batter into the prepared ramekin. Bake until the sides are firm but the center is still soft, 17 to 19 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
  6. Let the cake cool for 1 minute. Invert onto a serving plate, sprinkle with confectioners' sugar and serve warm.
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