I recently crafted an Easy Chocolate Lava Cake using unsalted butter and rich dark chocolate blended with eggs, powdered sugar, a touch of vanilla extract, and a pinch of salt. I combined these with a bit of all-purpose flour to achieve the perfect balance, resulting in an indulgent, irresistible dessert.

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I recently tried out a new recipe and I’ve got to say, it totally surprised me. Making this Chocolate Lava Cake was a blast, and it turned out to be super simple.

I melted 1/2 cup unsalted butter with 4 oz dark chocolate which has 60-70% cocoa and smashed powdered sugar, then mixed in 2 whole eggs and 2 egg yolks to get that rich, gooey texture. I gently folded in 1/4 cup all-purpose flour along with a pinch of salt before adding 1 tsp vanilla extract for a hint of flavor.

Whether you try it as a quick Lava Cake Recipe For Two or even make it for one, this molten delight is bound to impress. It has that perfect balance between a cakey exterior and a lusciously liquid center.

I was surprised how easy and gratifying it was to make this simplified chocolate lava cake even on a busy day. Enjoy every bite of this decadent treat.

Why I Like this Recipe

I love this chocolate lava cake recipe for so many reasons. First, I love how the center remains so wonderfully gooey and delicious even though the edges set nicely. The mix of dark chocolate and butter creates a rich, almost nostalgic flavor that makes me feel like im treating myself to something extra special.

Second, its really fun to bake these in ramekins because they look so fancy when served, making me feel proud of my work even if its not perfect. Third, I appreciate how simple and straightforward the recipe is – there arent too many ingredients or steps which makes it a perfect go-to dessert when i want something amazing without a long process.

Lastly, i like that the process of slowly melting the chocolate and butter and then carefully combining it with the eggs makes me feel engaged in every step of the baking process. Its like i get to watch a little bit of magic happen in my kitchen every single time i make it.

Ingredients

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Unsalted Butter: Creates rich creaminess, smooth texture, and essential fats that fuel lasting energy.
Dark Chocolate: Offers deep flavor and antioxidants.
It enhances willful indulgence while balancing slight natural bitterness.
Powdered Sugar: Imparts sweetness and a smooth consistency that perfectly complements the intense chocolate notes.
Eggs and Yolks: Eggs provide moisture and structure, while yolks enrich flavor and contribute velvety texture.
All-Purpose Flour: Adds stability and lightness, binding ingredients together for a perfectly balanced cake structure.
Vanilla Extract: Provides an aromatic hint that deepens the chocolate flavor and creates a harmonious finish.
A Pinch of Salt: Enhances and sharpens overall flavors, ensuring every bite bursts with lively taste.
Together, these ingredients form a decadent dessert with a rich, warm, molten center.

Ingredient Quantities

1/2 cup unsalted butter

4 oz dark chocolate (60-70% cocoa)

1 cup powdered sugar

2 whole eggs

2 egg yolks

1/4 cup all-purpose flour

A pinch of salt

1 tsp vanilla extract

How to Make this

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1. Preheat your oven to 425°F and grease up four ramekins with butter (if you want extra flair dust them lightly with cocoa or flour)

2. In a small saucepan, melt the 1/2 cup unsalted butter with the 4 oz dark chocolate. Stir it constantly over medium heat until its completely smooth; you can also microwave them in short bursts if you are in a hurry

3. In a mixing bowl, whisk together the 1 cup powdered sugar, 2 whole eggs and 2 egg yolks till the mixture looks smooth and a bit puffy

4. Slowly pour the melted chocolate and butter mix into your egg mixture, stirring constantly so it doesn’t scramble

5. Sift 1/4 cup all-purpose flour and a pinch of salt into the bowl and gently fold it in until just combined, try not to over mix it

6. Stir in 1 tsp vanilla extract until you see it’s properly blended throughout the batter

7. Evenly divide the batter among the prepared ramekins, filling them up almost to the top

8. Place the ramekins on a baking sheet and bake for about 12 to 14 minutes; keep a close eye on them so the edges are set while the center is still soft and gooey, let them cool for a couple minutes before inverting onto a plate Enjoy your Chocolate Lava Cake!

Equipment Needed

1. Preheated oven – you need an oven set at 425°F
2. Ramekins (4) – to bake the individual lava cakes and they need to be greased lightly
3. Baking sheet – to put the ramekins on when they’re in the oven
4. Small saucepan – to melt the butter and chocolate together
5. Microwave-safe bowl – as an option if you decide to melt the butter and chocolate in the microwave
6. Mixing bowl – to whisk together the powdered sugar, eggs and egg yolks
7. Whisk – for beating the eggs, yolks and powdered sugar until smooth
8. Fine-mesh sieve or sifter – to sift the flour and salt into the batter
9. Measuring cups and spoons – for getting the right amounts of each ingredient
10. Rubber spatula or wooden spoon – to gently fold in the sifted flour and stir in vanilla extract evenly

FAQ

Q: How do I get that perfect molten center?

A: Just be careful not to overbake the cakes. They should be firm on the outside but really soft and gooey in the middle.

Q: Can I use milk chocolate instead of dark chocolate?

A: It's not recommended since dark chocolate gives the rich, bittersweet flavor that's essential for the lava effect.

Q: What should I do if I don't have unsalted butter?

A: You can use salted butter instead but you might wanna cut back a pinch of salt in the recipe.

Q: Can I prepare the batter ahead of time?

A: Yes, you can mix the batter ahead but its best to bake it right away so that you get that perfect molten center.

Q: How do I check if the lava cake is done?

A: Look for a set edge and a still soft center. Overbaking can ruin the gooey effect, so keep an eye on it.

Chocolate Lava Cake Recipe Substitutions and Variations

Unsalted Butter: You can use salted butter or even coconut oil if you’re in a hurry, though it might slightly alter the taste.
Dark Chocolate: If you dont have dark chocolate on hand, semisweet chocolate works fine but expect a less deep cocoa flavor.
Powdered Sugar: You can blitz regular sugar in a food processor until it’s powdery if powdered sugar is missing.
Eggs: For a vegan twist, try replacing each whole egg with a flax egg (1 tablespoon flaxseed mixed with 3 tablespoons water); note that the texture might change a bit.
Vanilla Extract: Some folks use almond extract instead of vanilla if that’s all they got, but it does give a slightly different flavor.

Pro Tips

1. If your melted chocolate and butter mix starts to look lumpy, lower the heat or microwave it in even shorter bursts, that way your cake’s texture stays smooth and doesn’t risk the chocolate seizing up.
2. Make sure you slowly mix in the melted chocolate into the egg mixture, because stirring too fast or too much can cause the eggs to scramble, and trust me, you really dont want that.
3. Every oven is different so keep a close eye on the cakes when they bake; if the edges look done a bit sooner than expected it might be time to take them out a little early so the center stays that perfect gooey texture.
4. Let the cakes rest for a couple of minutes after baking before trying to flip them over onto a plate, that waiting gives everything a chance to settle and makes it way easier when you’re serving them up.