Chocolate Molten Lava Cake for Two

Tomorrow is Valentine’s Day, so it’s time to indulge in a romantic chocolate dessert for two. This version of a chocolate molten lava cake has an elevated twist from the traditional one. It features a rich dark chocolate cake with a flowing chocolate sauce center made possible with the addition of a scoop of silky dark chocolate ganache right before baking. The end result is a perfectly cooked moist chocolate cake with a decadent chocolate center that thickens into a creamy sauce as it cools. It’s the quintessential Valentine’s Day dessert that’s impossible to resist. Happy Valentine’s Day!


Chocolate Molten Lava Cake for Two 

Makes 2 lava cakes


Ganache Centers

1 ounce (28g)  dark chocolate, preferably 60%-65%
1 Tbsp (14g)  heavy cream
1 Tbsp (14g)  unsalted butter, room temperature soft
Pinch of fine sea salt


Chocolate Molten Lava Cakes

2 ounces (56g)  dark chocolate, preferably 60%-65%
4 Tbsp (56g)  unsalted butter, plus more for coating the ramekins
1  large egg
1  large egg yolk
3 Tbsp (42g)  sugar
1 tsp  vanilla extract
1/8 tsp  fine sea salt
4 Tbsp (33g)  all-purpose flour, plus more for coating the ramekins


In a heatproof bowl, melt the chocolate in the microwave using 15 second intervals, stirring well between each interval until the chocolate is melted (watch carefully to avoid burning the chocolate). Set aside.

In a separate small bowl, bring the heavy cream to a boil in the microwave, about 15 seconds. Pour the cream over the melted chocolate and stir until combined. Add the butter and stir until combined. Transfer the ganache to the refrigerator to chill until set firm, about 25-30 minutes. Meanwhile, prepare the cakes. 

Preheat the oven to 450F. Butter and lightly flour two 6-ounce ramekins. Tap out the excess flour and set the ramekins on a baking sheet.

In a heatproof bowl, melt the dark chocolate and butter together in the microwave using 30 second intervals. Stir between each interval until the mixture is melted and smooth. Set aside.

In the bowl of a stand mixer, fitted with the whisk attachment, beat the egg, egg yolk, and sugar on medium-high speed until thickened and pale yellow in color, 6 minutes. Add the vanilla extract and sea salt, then mix until combined. Add the chocolate mixture to the egg mixture and gently stir with a rubber spatula until just combined. Add the flour and gently fold it in until no flour streaks remain (do not overmix).

Divide the batter evenly between the two ramekins. Using a mini ½-ounce ice cream scoop, or spoon, scoop 1 Tbsp-sized round of ganache into the center of each ramekin. Press the ganache round into the center of the cake batter. Using the back of a spoon, evenly spread the cake batter over the surface of each ramekin to completely cover the ganache. Bake for 12 minutes, until cakes are domed and pull lightly away from the edges. Set the baking sheet on a wire rack to cool for 15-20 minutes to allow the chocolate sauce centers to cool slightly. Serve Chocolate Molten Lava Cakes in their ramekins or invert onto plates. If desired, serve with whipped cream, a dusting of powdered sugar, cocoa powder, or a scoop of vanilla bean ice cream.


You can also find this Chocolate Molten Lava Cake for Two recipe in my most recent Pantry Staple Sweet dessert column for Feast Magazine! Share your own creations of this recipe with me on Instagram by tagging @now_forager.