Molten Chocolate Lava Cakes for Two

Happy Valentine’s Day! I hope your day includes eating top-notch foods with the lava of your life. (Ha!) That better include these molten chocolate lava cakes for two.

How do I make molten chocolate lava cakes for two?
This is one of those recipes that sounds complicated and extremely intimidating but is actually the exact opposite. Truly! I think even a beginner baker can master molten chocolate lava cakes.

You know why? Because they are supposed to be runny and unbaked in the middle! Forget about freaking out whether your cake is thoroughly baked through or not. And don’t fret about the eggs being raw. The inside gets hot enough to kill any harmful bacteria. However, if you’re paranoid about it, just use pasteurized eggs to make this recipe.


  • 4 ounces semisweet baking chocolate
  • 1/2 cup unsalted butter
  • 2 large egg yolks
  • 2 large eggs
  • 1/3 cup powdered sugar sifted
  • 1/4 cup all-purpose flour sifted
  • 1/2 teaspoon vanilla extract

Pinch of salt

  • 1 tablespoon softened butter for greasing ramekins
  • 1 tablespoon cocoa powder for dusting


  1. Preheat oven to 450°F.
  2. Melt the butter and chocolate in a double boiler over medium heat, about 3-5 minutes. Once it begins to melt, stir constantly and remove from heat when mostly melted, until smooth and creamy.
  3. Sift flour and powdered sugar together into a medium mixing bowl. Whisk egg yolks and eggs in a separate bowl until pale and fluffy. Add chocolate, eggs, vanilla, and salt to flour mixture and whisk until smooth.
  4. Dust two 8 ounce ramekins with softened butter and cocoa butter. Do not miss any spots! Pour the chocolate batter into the ramekins, place them on a cookie sheet, and bake on 450°F for 10-12 minutes. The tops of the chocolate molten cakes should puff up and the sides firm, but the centers should still be jiggly and soft

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