| Level: | Intermediate |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 2 servings |
| Level: | Intermediate |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 2 servings |
Ingredients
- Nonstick cooking spray
- Unsweetened cocoa powder, for dusting
- 1 stick (8 tablespoons) unsalted butter
- 3 ounces semi-sweet chocolate, chopped
- 1 large egg
- 1 large egg yolk
- 3 tablespoons granulated sugar
- 1/8 teaspoon kosher salt
- 2 tablespoons all-purpose flour
- Raspberries, for garnish
- Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 425 degrees F. Lightly spray two 6-ounce ramekins with the cooking spray and dust with cocoa powder, tapping out any excess.
- Melt the butter and chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth.
- Using a hand mixer, beat the egg, egg yolk, granulated sugar and salt on high speed until it becomes light in color and texture, about 2 minutes. Turn the mixer to low speed and beat in the chocolate mixture just until combined. Sift the flour onto the mixture, then fold it in using a rubber spatula.
- Divide the batter between the two prepared ramekins and place them on a baking sheet. Bake the cakes until the edges are slightly puffed and set and the centers are just barely set, about 12 minutes.
- Remove the cakes from the oven and let rest for 1 minute. Run a paring knife around each ramekin, then invert each cake onto a plate. Top the cakes with raspberries and dust with confectioners’ sugar. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 800 |
| Total Fat | 65 g |
| Saturated Fat | 38 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 44 g |
| Protein | 8 g |
| Cholesterol | 307 mg |
| Sodium | 170 mg |
| Serving Size | 1 of 2 servings |
| Calories | 800 |
| Total Fat | 65 g |
| Saturated Fat | 38 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 44 g |
| Protein | 8 g |
| Cholesterol | 307 mg |
| Sodium | 170 mg |
Reviews
I wanted to make this recipe, but looked at the ingredients first. As a nutritionist, this is a recipe I would never make. I always look at the ingredients first for a recipe and immediately gasped when I saw that a person would be eating 1/2 stick of butter. This ingredient alone would keep me from making this recipe, plus it’s 800 calories/serving is way too much for a dessert. Sorry!
I made these little lava cakes for my husband and myself, for Valentine’s Day, and they were absolutely delicious. So easy and perfect! I didn’t change anything. Made them just like the recipe says. Thank you Kardea! ❤️
We’ve used this recipe a handful of times and it’s a winner each time! We got a new oven so had to play with the minutes and it’s still delicious. Love t act this is enough for two people. Great in home date dinner dish.
Would the center solidify if you serve it the next day? TIA!
So amazing and absolutely perfect! Thank you so much for this recipe, Kardea!
Loved this recipe and especially because it is made for 2. Just the right amount of richness.
Quick and easy…delicious!!
My new favorite chocolate lava cake recipe. Love that it serves 2.
super rich but oh so delicious! i used vegan butter and it still came out perfect 🙂
I’ve always wanted to make these little cakes. Finally picked up some ramekins and came across this recipe ! These girls made it look so easy. I made them for our valentines dessert and they turned out perfect. So easy! Thank you ladies!