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Homemade The Best and The Easiest Molten Chocolate Lava Cakes photo

The Best and The Easiest Molten Chocolate Lava Cakes

Individual molten chocolate lava cakes baked in ramekins; serve warm with ice cream and hot fudge if desired.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 ouncesdark chocolate or bittersweet baking chocolate I used Trader Joe’s Dark Chocolate Bar; I prefer bars or baking chocolate to chocolate chips
  • 1/4 cupunsalted butter 1/2 of 1 stick
  • 1/2 cupconfectioners’ sugar
  • 1 large egg + 1 egg yolk discard white or save for another use
  • 3 tablespoonsall-purpose flour
  • 1 teaspooninstant espresso coffee granules optional but recommended (doesn’t make cakes taste like coffee and serves to enhance the chocolate flavor)
  • ice cream for serving optional but recommended
  • hot fudge for serving homemade or storebought, optional but recommended

Equipment

  • 4 ounce ramekins

Method
 

Instructions
  1. Preheat oven to 425°F (220°C). Spray two ramekins (about 3–4 inches in diameter or about 4 ounces each) with cooking spray and place them on a baking sheet; set aside.
  2. Place 2 ounces dark or bittersweet baking chocolate and 1/4 cup (1/2 stick) unsalted butter in a medium microwave-safe bowl.
  3. Microwave on high for 1 minute. Remove and whisk until smooth. If the mixture is not fully melted, return to the microwave in 15-second increments, whisking between intervals, until completely smooth.
  4. Add 1/2 cup confectioners’ sugar to the melted chocolate mixture and whisk until combined.
  5. Add 1 large egg and 1 egg yolk (discard or save the egg white for another use) and whisk until the batter is smooth and glossy.
  6. Add 3 tablespoons all-purpose flour and 1 teaspoon instant espresso granules (optional). Stir gently until just combined—do not overmix.
  7. Divide the batter evenly between the two prepared ramekins.
  8. Bake on the baking sheet in the preheated oven for about 12 minutes, or until the edges are set and the centers are still soft and slightly jiggly. Baking time may vary with oven and ramekin size; check at 10 minutes and adjust as needed.
  9. Remove the baking sheet from the oven and let the cakes cool in the ramekins for about 1 minute.
  10. Run a small knife around the inner edge of each ramekin to loosen the cakes.
  11. Invert each ramekin onto a serving plate and gently lift to release the cake.
  12. Serve immediately, optionally topped with ice cream and hot fudge. Cakes are best warm and fresh.

Notes

Notes
Storage:
Cakes are best served warm from the oven but will keep airtight at room temp for up to 2-3 days or in the refrigerator for up to 4-5 days.