Recipe: Chocolate Lava Cake for Two
Whether you are planning a fun night out, a Galentine’s dinner, a charcuterie spread, or an evening at home with some of your favorite treats - a gooey, warm chocolate lava cake is the perfect addition to your Valentine’s Day. Eat one and share one, or eat both! We’re not judging.
To create the perfect molten chocolate lava cake, we recommend using our 70% dark chocolate and our cocoa powder sourced from Öko Caribe, Dominican Republic. Since this lava cake is made almost entirely out of chocolate, we recommend using the highest quality chocolate you can find. And, we’re pretty partial to our chocolate. The melted chocolate and cocoa powder are combined with butter, eggs, brown and granulated sugars, vanilla, and a bit of flour to create a thick, luscious batter. The cakes bake up rich and heavenly, but aren’t too sweet. They’re perfect when served with a scoop of vanilla ice cream, whipped cream, yogurt, or a dusting of powdered sugar.
These Chocolate Lava Cakes for Two are so simple to make at home and only require a handful of ingredients. It’s never been easier to impress the ones you love. Find the recipe below.
chocolate lava cakes for two
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time:20 minutes
Yield: 2 individual lava cakes
Ingredients:
Unsalted butter ¼ cup
Videri’s 70% Dark Chocolate, chopped small ½ cup (4 ounces)
Brown sugar 2 Tablespoons
Granulated sugar 2 Tablespoons
1 egg, room temperature
1 egg yolk, room temperature
Vanilla extract 1 teaspoon
Videri Cocoa Powder 1 Tablespoon
All purpose flour * (see notes for gf variation) 1 ½ teaspoon
Pinch of salt
Instructions:
Preheat the oven to 425°F and very generously butter 2 (6 or 8 oz) ramekins on all sides. Lightly dust the inside with cocoa powder and set aside.
In a small bowl, combine the butter and chopped chocolate. Microwave in 30 second increments until fully melted, whisking in between. Make sure there are no lumps and the mixture is smooth.
In a medium sized bowl or bowl of a stand mixer, beat together the sugars, egg, egg yolk, and vanilla extract for 2 minutes, until frothy, light, and pale in color. (I recommend a hand mixer or stand mixer, but a whisk will also work.)
Combine the chocolate mixture with the egg mixture, and add the cocoa powder, flour, and salt. Fold until combined and no streaks of flour remain.
Pour half of the batter into each prepared ramekin and bake for 10 minutes, or until the edges are set and firm but the centers are still very gooey. Remove from oven.
Allow the lava cakes to cool for 3-5 minutes before running a butter knife along the edges of the cake and inverting onto a plate. Enjoy right away with ice cream, whipped cream, or a sprinkling of powdered sugar.
Notes:
(*) If you are in need of a gluten free lava cake, simply substitute the all purpose flour for 1 ½ teaspoons oat flour or your favorite gluten free flour blend.
Feel free to prep this batter ahead of time, cover, and pop it in the fridge. When you’re ready to enjoy, simply pour the batter into prepared ramekins and bake as directed.
For best results, we suggest using our 70% Classic Dark Chocolate Bars and our Cocoa Powder sourced from the Dominican Republic. Because this cake is made almost entirely out of chocolate, it is important to use the best quality.
Recipe & Photos Courtesy Of: Hannah Councilman at RosemaryWhisk.com (@RosemaryWhisk)
Recipe Gently Adapted from BromaBakery
