Dessert, French
Molten Chocolate Lava Cakes for Two
Crisp edges, a liquid chocolate center and five ingredients.
- Total
- 30 min
- Hands-on
- 15 min
- Skill
- Medium
- Serves
- 2
- Cost for two
- about $6
The lava cake is the most reliable showstopper in home baking: a little cake with a set outside and a molten center that floods the plate when you cut it. The batter can be made a day ahead and baked while you clear the main course.
Video by Food Wishes, embedded from YouTube. Their method may differ slightly from ours.
Ingredients
Method
Heat the oven to 220°C (425°F). Butter two 170 ml (6 oz) ramekins and dust with cocoa, tapping out the excess.
Melt the chocolate and butter together over a pan of barely simmering water, or in the microwave in 20-second bursts, stirring until smooth. Cool for 5 minutes.
Whisk the egg, yolk, sugar and salt for 2 minutes until pale and thick. Fold in the chocolate, then the flour, until just combined.
Divide between the ramekins. (Cover and refrigerate for up to 24 hours if making ahead.)
Bake on a sheet pan for 11–13 minutes (13–15 if chilled) until the edges are set and the center is soft and slightly domed.
Rest for 1 minute, run a thin knife around the edge, place a plate on top and invert. Lift off the ramekin and serve immediately.
Cook mode keeps your screen awake. Tap a step to mark your place.
Tips
- Ovens vary. If you can, bake one test cake the week before and note the perfect time.
- Use a chocolate you would happily eat on its own.
Make ahead
Fill the ramekins up to 24 hours ahead and keep them covered in the fridge.
Plating
Dust with powdered sugar through a small sieve, add three raspberries and a quenelle of ice cream on the side so it melts slowly.
What to drink
Wine: Banyuls or ruby port.
Zero-proof: A short espresso or hot chocolate with a pinch of sea salt.
Questions
Why didn't mine flow?
It baked too long. Shave a minute off next time; the center should still wobble when you take it out.