Description
These mini lava cakes are the ultimate small-batch dessert for two. With a rich chocolatey exterior and a gooey molten center, they’re perfect for special occasions or whenever you’re craving something sweet and indulgent. Made in a muffin tin, this recipe is easy, quick, and requires no fancy equipment.
Ingredients
Scale
- 3 tbsp unsalted butter (plus more for greasing)
- ⅓ cup bittersweet or semi-sweet chocolate, chopped
- 1 large egg and 1 egg yolk
- 2 tbsp granulated sugar
- ¼ tsp vanilla extract
- Pinch of salt
- 1 tsp all-purpose or gluten-free flour
- Optional: powdered sugar, ice cream, or fresh berries for garnish
Instructions
- Preheat the oven to 450°F (232°C) and grease two muffin cups with butter. Dust with cocoa powder or flour.
- Melt the butter in a microwave-safe bowl, then stir in the chocolate until smooth. Let cool slightly.
- In a separate bowl, whisk the egg, egg yolk, sugar, vanilla, and salt until pale and foamy.
- Stir the chocolate mixture into the egg mixture, then fold in the flour until just combined.
- Divide the batter between the muffin cups and bake for 5 minutes, until edges are set but centers jiggle slightly.
- Cool for 1 minute, invert onto plates, and serve warm with garnishes of your choice.
Notes
- Use high-quality chocolate for the best flavor.
- Keep an eye on the baking time to maintain the molten center.
- Batter can be made ahead and refrigerated for up to a few hours.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American