Can I make these ahead of time?

You can prep the batter ahead of time. Follow the recipe through Step 5, then cover the filled ramekins and refrigerate for up to 2 days. Bring to room temperature before baking or bake straight from the fridge (they make take an extra minute or two in the oven).

Can I use chocolate chips instead of baking chocolate?

You can use chocolate chips instead, but pure baking chocolate is best. It gives a more rich and chocolate-y flavor (which is especially important because this recipe does not have cocoa powder). Also, chocolate chips contain stabilizers to prevent them from fully melting down, while baking chocolate doesn't- this means that lava cakes with baking chocolate will be more gooey and molten.

Which size ramekins should I use?

I have tried these <a href="https://www.amazon.com/TAUCI-Ramekins-Dipping-Sauces-Pudding/dp/B07Z4R7CJZ/ref=sr_1_2_sspa?crid=1B2GWA1M8V7A6&keywords=4+ounce+ramekins&qid=1659498129&sprefix=4+ounce+ramekins%2Caps%2C88&sr=8-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyRDZNRFRDSEZaSDhLJmVuY3J5cHRlZElkPUEwMjE5NzE2WkhQS0ZNQ0NZQ09DJmVuY3J5cHRlZEFkSWQ9QTA5ODQ2ODMyVlVJN1lCVFE5NDFRJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==" target="_blank" rel="noreferrer noopener">4 ounce and 8 ounce ramekins for this recipe and both have been fine. 6 ounce ramekins also work. If you're buying a new set of ramekins specifically for this recipe, I recommend getting 6 ounce ramekins because they're the most widely used for other recipes like chocolate soufflé and crème brûlée as well.

What if I don't have ramekins?

If you don't have ramekins, you can bake these in a muffin pan instead. Grease and dust 3 muffin tins with cocoa powder, just like you would with the ramekins. Bake for around 8-10 minutes and remove them from the pan using a spoon.

When are lava cakes done baking?

The edges should be firm and set, but the centers will still look a little soft. This is also based partly on preference- the total baking time for this recipe is 11-13 minutes, but you can bake closer to 11 minutes for more gooey lava cakes, and closer to 13 minutes for more well-done lava cakes.

Easy Molten Chocolate Lava Cakes for Two

Print Recipe

These easy molten chocolate lava cakes for two are the perfect Valentine's Day dessert that secretly take just 20 minutes to make. They are so decadent and oozing with rich melted chocolate. Even better, you can prep the batter ahead of time and bake when needed!

Author: Talija
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 25 minutes
Yield: 2 lava cakes 1x
Category: cakes & cupcakes, chocolate
Method: baking
Cuisine: American

Ingredients

Scale

3 ounces semi-sweet or bittersweet baking chocolate, finely chopped
57 grams (1/2 stick) unsalted butter, cut into 4 pieces
1 large egg and 1 yolk
1/4 teaspoon vanilla extract
32 grams powdered sugar, sifted if lumpy
15 grams all-purpose flour
Generous pinch of salt

Instructions

Preheat oven to 425˚F (218˚C). Spray 2 ramekins (4, 6, or 8 ounces) with nonstick spray or coat with butter, then dust with cocoa powder. Tap the ramekins so the cocoa powder coats the sides of the ramekins. Place on a small baking sheet and set aside.
Combine chocolate and butter in a medium bowl. Microwave in 20 second increments, stirring after each increment, until fully melted and smooth. You can also do this over a double boiler. Set aside.
In a separate bowl, whisk the egg, egg yolk, and vanilla until combined.
Add the egg mixture, along with the powdered sugar, flour, and salt, to the melted chocolate. Whisk or stir until just combined. The batter will be thick.
Pour batter into the prepared ramekins. At this point, you can also cover and refrigerate the filled ramekins for up to 2 days, or immediately move on to Step 6.
Bake for 11-13 minutes, or until the edges are slightly set and firm but the centers are still soft.
Allow cakes to cool in the pan for 1 minute. Cover each ramekin with an inverted plate, then using oven mitts, carefully turn it over to release the cake.
Add any desired toppings and serve while warm.

Notes

You can use chocolate chips instead of baking chocolate, but baking chocolate produces cakes with a better flavor and more molten center.
You can scale this recipe up for more servings if desired.
While the centers of these cakes are undercooked to achieve a gooey consistency, they will still reach above 160˚F (71˚C), which is high enough to make the eggs and flour safe to consume.

Nutrition

Serving Size: 1 lava cake
Calories: 577
Sugar: 40.2 g
Sodium: 1206 mg
Fat: 40 g
Carbohydrates: 50.7 g
Protein: 8.7 g
Cholesterol: 246.5 mg

Keywords: chocolate lava cakes, lava cakes for two, molten chocolate cakes, small batch lava cakes

Find it online: https://treatsbytalija.com/chocolate-lava-cakes-for-two/