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chocolate molten lava cake
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Chocolate Molten Lava Cakes for Two

Molten Chocolate Lava Cakes for Two is a scaled down, very delicious, version of an old Paula Deen recipe for Molten Lava Cake. For best results, use a chocolate around 70% and don't overbake. Lava Cake is great served with ice cream (of course).
Course Dessert
Cuisine American
Keyword Lava Cakes
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 2
Author Cookie Madness

Ingredients

  • Butter and cinnamon sugar for greasing custard cups
  • 2.75 oz Lindt 70% chocolate (chopped off a larger bar) (75 grams)
  • 3 tablespoons plus a teaspoon unsalted butter (45 grams)
  • ½ cup confectioners' sugar (60 grams)
  • 1 large egg
  • 1 egg yolk
  • 2 tablespoons plus 2 teaspoons AP flour (18 grams)
  • ¼ teaspoon vanilla extract
  • 1 teaspoon Kahlua can leave it out or use bourbon

Instructions

  • Preheat oven to 425 degrees F.
  • Grease 2 custard cups thoroughly with butter and dust with cinnamon sugar.
  • In a saucepan, heat the butter over medium until it just starts to melt. Add the chopped chocolate, reduce heat to low, then stir until melted and smooth.
  • Remove from heat and stir in the sugar. Let cool slightly if mixture seems very hot (it shouldn’t be), then whisk in the egg and the yolk. Whisk in the flour until blended.
  • Lastly, add the vanilla (and Kahlua, if using).
  • Divide the batter evenly between the two cups. Cover and chill until ready to use or place in the oven and bake for 14 minutes. Keep an eye on it. Ovens vary and 14 minutes may be too long for some, in which case you’ll just get less lava.
  • Carefully remove from the oven, loosen gently with a knife and turn the cakes out on a plate.