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Chocolate Molten Lava Cake for Two

Chocolate Molten Lava Cake for Two

Chocolate Molten Lava Cake for Two

Chocolate molten lava cake for two.

Chocolate has become synonymous with Valentine’s Day, but this year, skip the box of truffles and make your sweetheart chocolate molten lava cake. The ultimate chocolate-lover’s dessert, this version features two individual dark chocolate cakes with flowing dark chocolate ganache centers. They’re incredibly decadent but also easy to make, so you don’t have to spend the whole day in the kitchen.

Chocolate Molten Lava Cake for Two

Yields | 2 lava cakes |

Ganache Center

  • 1 oz dark chocolate, preferably 60 to 65 percent
  • 1 Tbsp heavy cream
  • 1 Tbsp unsalted butter, softened to room temperature
  • 1 pinch fine sea salt

Chocolate Molten Lava Cake

  • 2 oz dark chocolate, preferably 60 to 65 percent
  • 4 Tbsp (½ stick) unsalted butter, plus more for coating ramekins
  • 1 large egg
  • 1 large egg yolk
  • 3 Tbsp sugar
  • 1 tsp vanilla extract
  • ⅛ tsp fine sea salt
  • 4 Tbsp all-purpose flour, plus more for coating ramekins

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

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

| Preparation – Chocolate Molten Lava Cake |Preheat oven to 450°F. Butter and lightly flour two 6-ounce ramekins. Tap out any excess flour and set ramekins on a baking sheet.

In a heatproof bowl, melt dark chocolate and butter together in microwave using 30 second intervals, stirring 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 egg, egg yolk and sugar on medium-high speed until thickened and pale yellow in color, 6 minutes. Add vanilla extract and sea salt; mix until incorporated. Add chocolate-butter mixture to egg mixture; gently stir with a rubber spatula until just combined. Add flour; gently fold in until no flour streaks remain (do not overmix). Evenly divide batter between prepared ramekins.

Remove ganache from refrigerator. Using a mini ½-ounce ice cream scoop or a spoon, scoop one tablespoon-sized round of ganache into the center of each ramekin. Press ganache round into the center of the cake batter. Using the back of a spoon, evenly spread cake batter over the surface of each ramekin to completely cover ganache. Bake until cakes are domed and pull slightly away from the edges of the ramekins, 12 minutes. Set baking sheet on a wire rack to cool, 15 to 20 minutes. Serve lava cakes in their ramekins or invert onto plates. If desired, top with whipped cream, powdered sugar, cocoa powder or a scoop of vanilla bean ice cream.


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Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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