Molten Lava Cakes for Two
A rich and decadent dessert; a chocolate lover's dream! Two individual chocolate cakes with oozing molten centers.
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Servings: 2 cakes
Equipment
- 2 ramekins
- small bowl
- medium bowl
- sifter
- small cookie sheet
Ingredients
- 2 ounces dark or semi-sweet chocolate chopped into chunks
- ¼ cup coconut oil or butter
- ⅓ cup sugar
- 1 egg
- 1 egg yolk
- ½ tsp vanilla extract
- ¼ cup all-purpose flour or gluten-free all-purpose (Bob's Red Mill)
- 1 tbsp cacao or coco powder plus extra for ramekins
- ¼ tsp salt
Optional Garnish
- 1 tsp powdered sugar
- vanilla ice cream or whipped cream topping
- strawberries or raspberries
Instructions
- Preheat oven to 450°F.Grease ramekins heavily with nonstick cooking spray then dust with cacao powder. This helps prevent cakes from sticking.
- Melt chocolate and coconut oil in a small bowl in the microwave. Use the melting function or microwave using 30-second intervals. Stirring and reheating until melted. Whisk sugar and eggs until pale yellow. Stir in vanilla extract and the chocolate mixture until combined.
- Sift flour, cacao, and salt. Stir into the chocolate mixture until combined. Spoon batter equally into the two prepared ramekins. Place the ramekins on a small cookie sheet.
- Bake 12 minutes. The edges should be set and the middle soft. Let cool 2 minutes on the cookie sheet (set a timer if needed). Gently run a pairing knife along the edges of the cake to ensure it comes out in one piece.Carefully invert each cake onto a plate. Top with powdered sugar, ice cream, or whipped cream and serve with strawberries or raspberries if desired. Serve immediately.