This quick and easy chocolate lava cake recipe is a chocolate lover’s dream! It is a rich chocolate dessert with a gooey oozing centre!

The chocolate lover I am loves a quick ooey gooey chocolate dessert. A “fondant au chocolat” or chocolate lava cake is one of the best desserts you’ll ever find on this planet! This dessert is definitely enough by itself as it is very rich. However, it is extra delicious topped with a scoop of vanilla ice cream and salted caramel sauce. Raspberries and strawberries also pair well with this chocolate heaven.

Anyways, trust me when I say you need this in your life! The recipe is quick and easy, and requires ingredients that are most likely already in your pantry. So no excuses, make it tonight!

INGREDIENTS YOU WILL NEED TO MAKE THESE CHOCOLATE LAVA CAKE:

Chocolate: use good quality 52% or 70% chocolate
Butter: the butter will be melted with the chocolate in a bain-marie
Sugars: this recipe calls for a mix of granulated and brown sugars
Eggs: it is best to use one full egg and one egg yolk to get that gooey texture
Flour: very little flour is used in this recipe as we do not want a a dry cakey texture
Vanilla extract
Salt

WHAT CHOCOLATE TO USE FOR CHOCOLATE LAVA CAKES?

For this dessert, the chocolate you choose is crucial as it will impact the overall taste of your lava cake. You need to make sure you use high quality chocolate. My favourite chocolate for this dessert is the Nestle Dessert Black chocolate.

HOW TO MAKE THESE EASY CHOCOLATE LAVA CAKE:

First, preheat your oven at 425F and grease two ramequins. Melt your chocolate and butter together using a bain-marie (or if you are in a rush microwaving but do small intervals to avoid burning the chocolate) and set aside to cool.

In a different bowl, beat the egg, egg yolk, vanilla and sugar until you obtain a pale foamy mixture. Gently fold the melted chocolate and the flour into the egg mixture (make sure you do not over-mix).

Separate the batter between the two ramequins and bake for 10-12 minutes (or until the sides are firm and the centres are soft). Let the ramequins sit for 1 minute before inverting them on individual plates or serve them directly in the ramequins!

CAN I MAKE THEM AHEAD OF TIME?

Yes, you can! You can prepare the batter ahead of time, aliquot it in the two greased ramequins, cover with plastic wrap and refrigerate for up to 24 hours. Remove the ramequins from the fridge 20-30 minutes before baking.

HOW CAN I STORE CHOCOLATE LAVA CAKE?

I wouldn’t recommend storing chocolate lava cakes after baking. As the cakes cool, they will loose the oozy centre they are known for. And if you reheat them, they will turn cakey. Chocolate lava cakes are best eaten fresh out of the oven!

TOPPING IDEAS FOR CHOCOLATE LAVA CAKES:

Vanilla ice cream
Whipped cream
Salted Caramel
Strawberries or raspberries

FOR MORE CHOCOLATE RECIPES, CHECK OUT MY:

If you make these chocolate lava cakes, leave a comment below and share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!

Chocolate Lava Cake For Two

Author: Charlotte
Total Time: 20 minutes
Yield: 2

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Description

This quick and easy chocolate lava cake recipe is the perfect dessert for chocolate lovers!

Ingredients

Scale

1/4 (56g) cup butter
3 oz. (85g) chocolate (semi-sweet or dark)
1 egg
1 egg yolk
1/4 tsp vanilla extract
2 tbsp (25g) granulated sugar
2 tbsp (25g) light brown sugar
2 tbsp (40g) all-purpose flour
pinch of salt

Instructions

Preheat your oven at 425F and grease two ramequins
Melt your chocolate and butter together using a bain-marie (or if you are in a rush microwaving but do small intervals to avoid burning the chocolate)
Beat the egg, egg yolk, vanilla and sugar until you obtain a pale foamy mixture
Gently fold the melted chocolate and the flour into the egg mixture (make sure you do not over-mix)
Separate the batter between the two ramequins and bake for 10-12 minutes (or until the sides are firm and the centres are soft)
Let the ramequins sit for 1 minute before inverting them on individual plates (you can also serve them directly in the ramequins)