This easy Chocolate Lava Cake is the perfect dessert for two! Plus, check out my secret for an extra chocolatey center!
A few years ago, long before I met the husband, I went to Europe with my best friend.
Over the course of three sleep-deprived and fabulous weeks, we shopped in Paris, talked one another into buying ridiculous shoes, got lost in Dublin, missed trains, argued over boys, took “scary” flashlight-lit selfies in the catacombs next to ancient skulls, met wonderful people, and of course– devoured amazing food.
Most of the mouth-watering delicacies we ate did NOT, in fact, come from the French restaurants that our tiny budgets couldn’t afford, but instead from the very sweet and generous couple we stayed with in Paris.
On our last night in Paris, our host Celine whipped out miniature lava cakes, or moelleux au chocolat. This recipe is hers, with small adaptations that the husband and I have made over the years as we’ve baked this sweet and decadent treat for two.
How to Make Chocolate Lava Cake with Extra “Lava”
Over the years, I’ve compared this cake recipe to other lava cake recipes, and it’s a little different. Typically, you simply remove the cake from the oven before the center of the cake sets.
This recipe is different– you actually add extra chocolate to the middle of your cake batter! It melts into a thick, lava-like center with a light, fluffy cake on the outside!
Can I Make This Cake Ahead of Time?
Partially. If you’re serving it for date night or a dinner party, go ahead and mix up your batter and put everything in the ramekins before dinner.
These only take 10 minutes to cook, and should be served hot, so you’ll want to pop them in the oven shortly before it’s time to serve dessert.
Once they’re finished baking, take them out of the ramekins (or serve them in the ramekins– it’s up to you!), and add a little fruit or a scoop of ice cream. Cut the cake open, and watch the lava flow!
Want more CHOCOLATE recipe ideas? Try these:
Want more DATE NIGHT recipe ideas? Try these:
Chocolate Lava Cake
- 2/3 cup bittersweet or semisweet chocolate chips, divided
- 2 TB butter OR coconut oil, plus more oil or oil spray to brush ramekins
- 2 eggs
- 1 1/2 tsp flour
- 1 tsp vanilla extract
- Toppings: berries, whipped cream, ice cream, and/or powdered sugar
- Preheat oven: 475ºF
- Spray or brush oil into two 4oz ramekins or custard cups (coat them really well to ensure that they'll pop out later).
- Melt 1/3 cup chocolate and butter (or coconut oil) in a double boiler or in the microwave (about 40 seconds depending on your microwave- stop before the chocolate is completely melted, and then stir it and let the hot oil melt the chocolate).
- Add eggs, vanilla, and flour. Whisk until smooth.
- Divide half the mixture between the two ramekins. Divide remaining chocolate chips on top in the center of the batter. Top with remaining batter.
- Bake 9-10 minutes, then allow to cool 2-3 minutes.
- Take a butter knife and run along the edges of the cakes, and turn upside down to pop cakes out onto plates. (Or skip this step and serve the cakes in the ramekins).
- Add toppings and serve while still hot.