Monday, January 27, 2020

Recipes Easy Molten Chocolate Lava Cakes for Two

These Easy Molten Chocolate Lava Cakes for Two are so delicious and perfect for Valentine’s Day! A rich, decadent, and romantic chocolate dessert recipe anyone can make at home!

Molten Chocolate Lava Cake Recipe
Valentine’s Day is one of my favorite holidays… so naturally I’m excited that it’s just a few weeks away! And it’s probably no surprise that I plan on celebrating with chocolate. More specifically, with these easy molten chocolate lava cakes for two!

This is our first (and only!) Valentine’s Day as an engaged couple, so I want to make the night extra special. And to us, extra special = homemade pasta, a good bottle of wine, and gooey chocolate cake.

Oh, and old episodes of law and order. What can I say? We’re complete and total homebodies!!! And would much rather spend a romantic holiday cozied up at home than in a cramped and crowded restaurant. Any other homebodies out there that can relate?

But I digress! Let’s get back to the lava cakes I’m going to teach you to make! This recipe makes two supremely rich and chocolatey molten cakes. Just enough for you and your sweetheart to enjoy… without having any leftovers. And trust me: you won’t have any leftovers!!! Because every time I make these, the plates are scraped clean. Not the prettiest image… but totally true.

  • 2 ounces unsalted butter
  • 3 ounces semi-sweet chocolate, chopped
  • 1 teaspoon espresso powder 
  • 1/4 cup light brown sugar, packed 
  • 1/4 cup confectioners' sugar 
  • 1 large egg, at room temperature 
  • 1 egg yolk, at room temperature 
  • 1/2 teaspoon vanilla extract 
  • 1/4 cup flour
  • 1/8 teaspoon salt (tiny pinch)
  1. Preheat oven to 450°F. Generously grease two 6-ounce ramekins with butter OR nonstick baking spray; place on a baking sheet and set aside until needed. 
  2. Add the butter and chocolate to a large, microwave safe bowl and microwave in 20 second increments, making sure to stir well after each increment, until chocolate is completely melted. Remove from the microwave and whisk smooth. Whisk in the espresso powder. Then whisk in both sugars, stirring until well combined. Add in the egg, egg yolk, and vanilla and mix until well combined.
  3. Toss in the flour and salt and mix until just combined, being sure not to over mix the batter.
  4. Evenly divide the batter among the prepared ramekins and place them back on the baking sheet.
  5. Bake for 11 to 12 minutes, or until the tops have puffed up and the edges are firm but the center is still  slightly jiggly.
  6. Remove from the oven and cool for exactly 1 minute. Using a tea towel to protect your hands, carefully invert each ramekin onto a small plate. Top with chocolate shavings and berries, if using. Serve at once and enjoy!


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