Molten Chocolate Cakes for Two

Rich, molten dark chocolate cakes for two can be yours with only six ingredients and 30 minutes! Perfect for date night or Valentine’s Day. (Jump to Recipe)

I am about to give you some very dangerous information.  This rich, melty, positively sinful molten dark chocolate cake can be yours in about a half hour.  You probably already have the ingredients in your pantry/fridge.  And the recipe makes exactly two cakes.

Today is Galentine’s Day, and I think this would be the perfect dessert to make for you and your best friend.  It also happens to be the perfect dessert for Valentine’s Day, if you’re celebrating that tomorrow.  And hey, if you aren’t celebrating either one – just cut the recipe in half for a single serving molten cake.  Or don’t and have both.  I don’t judge 😉

Molten or “lava” cakes seem like they are one of those fancy desserts that we should leave to the experts at restaurants, right?  No.  Don’t let their feigned fanciness fool you.  These may be one of the easiest desserts you can make, as long as you have two ramekins (or other 1-cup oven-safe dishes).  They look and taste so impressive, though, that everyone will think you’re a kitchen genius and no one, not even your significant other, will be the wiser.  So grab a glass of wine, and let’s do this.

The ingredients for these cakes couldn’t be simpler.  Put chopped dark chocolate (you can use chocolate chips if that’s all you have, but they don’t melt as well) and butter in a microwave-safe bowl and microwave them in 30-second intervals, stirring in between, until smooth and glossy.  Let it cool for a couple minutes, then whisk in your sugar and salt.  Whisk in the eggs, and then stir in the flour until just combined.  Don’t beat it too much; be gentle.  These cakes are fragile.

 

 

 

 

 

 

 

 

 

You’ll want to thoroughly grease the ramekins with butter and dust them with cocoa powder.  Do this by putting just a pinch of cocoa powder into the ramekin after greasing, then tap it around in a circle while turning the ramekin in your hands.  Get it all over the bottom and sides, as above.  This will help our cakes release!

Now bake for 12-15 minutes at 375 degrees, until the cakes have risen a bit, the edges seem done, and the tops are shiny, but the center is still jiggly.  Yes.

Now, the fun part.  Put them on a rack, wait for 2 minutes, then put a plate over top, flip, and pull the ramekin off.  If you’re nervous about the cake sticking, you can run a knife along the edges of the cake before you flip.  But be bold – fear has no place in the kitchen.

BAM.  See that melty chocolate already oozing out?  Do we care that it’s not perfect?  Not after we taste it…

I like topping mine with ice cream and raspberries, but whipped cream and strawberries would also be glorious.  Or just, you know, plain with some powdered sugar.  But it’s Valentine’s Day, so let’s be over the top.

My favorite part, right here.  Cut into this little cake and watch the ice cream start to melt and mingle with the chocolate…

OMG.  Just…please go make it, right now.  Thank me later.

And in case you’re wondering how I got these shots in broad daylight…yes, I did eat one for lunch.  I regret nothing.