Chocolate Molten Lava Cakes

Are you ready for it? Sadly I am still wrapping up a few loose ends… I think there will be just enough time for me to finish it all up though!

When I think about Valentine’s Day, two kinds of dessert recipes come to mind: the “kids’ class parties” kind, and the “romantic dinner at home” kind.

Remember back in the 90’s when this dessert was EVERYTHING??

How could it not have been, and how could it not still be? I mean, what is better than an individual chocolate cake, so light it practically sighs when you put your fork into it? Spilling out a warm liquid center, so deep, dark, and chocolate-y??

Choose your favorite adjective; I think they all describe these chocolate molten lava cakes so perfectly!

And the best part is, they couldn’t be easier to make! Just a few simple ingredients, stirred together, poured into ramekins, and baked. You can make this recipe in less than a half hour, with stuff you probably already have in your pantry. Quick and easy for a weeknight, yet fancy enough to make a big impression!

Chocolate Molten Lava Cakes
Easy and delicious.

Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes

Ingredients

• 1/4 cup (60 grams) unsalted butter
• 1/2 cup (60 grams) powdered sugar
• 2 ounces semi-sweet chocolate chopped
• 1 egg yolk
• 1 large egg
• 1/2 teaspoon instant espresso powder optional
• 1/4 cup (32 grams) all-purpose flour (spooned & leveled)
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 425°F. Spray two 6-ounce ramekins well with nonstick cooking spray and place on a baking sheet. Set aside.
2. Add the butter and semi-sweet chocolate to a large microwave safe bowl and microwave in 20-30 second increments, making sure to stir well after each increment, until melted and smooth. Remove from the microwave and whisk in the powdered sugar until well combined, then add in the egg, egg yolk, and vanilla and mix until fully combined.
3. Add in the flour and espresso powder and mix until just combined, making sure not to over mix the batter. Evenly divide the batter between the two prepared ramekins.
4. Bake at 425° for 12-14 minutes or until the edges are firm and the center is slightly soft. Remove from the oven and allow to stand for 1 minute. Carefully invert each ramekin onto a small plate, serve, and enjoy!

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