Single Serving Molten Lava Cake

This single serving molten lava cake is the fastest way I know to deliver a restaurant-style chocolate treat at home without any fuss or waste. It bakes up moist and tender on the outside, with that glorious puddle of warm chocolate in the middle. When you want something special but do not want tons of leftovers, this is a go-to I come back to again and again.

There is nothing like digging into this right out of the oven with a scoop of ice cream melting over the top. I make it every birthday when I want something quick but impressive and I always savor every chocolatey bite.

Ingredients

• Semi sweet chocolate chips: Each bite is full of real chocolate flavor Use quality chips for the best molten middle
• Unsalted butter: Helps create richness and a tender cake Look for fresh cold butter with a sweet cream aroma
• Large egg and egg yolk: These make the center extra luscious and help the cake puff up Choose eggs with bright golden yolks for the best flavor
• Granulated sugar: Sweetens and gives structure to the cake Use pure white sugar for a delicate crumb
• Pure vanilla extract: Adds warmth and roundness to the chocolate Use real vanilla for depth if possible
• Fine sea salt: Enhances the chocolate and balances sweetness Fine crystals dissolve evenly and season perfectly
• All purpose flour: Just enough to hold the cake together Sift for a lighter interior if you like
• Vanilla ice cream: Adds creamy contrast to the warm cake Choose a brand with simple ingredients for pure flavor

Step by Step Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five Celsius to make sure it is nice and hot by the time your batter is ready

Melt the Chocolate and Butter:

In a saucier or a microwave safe bowl melt the chocolate chips and unsalted butter together Stir gently until you have a glossy smooth mixture This is the foundation of your gooey center

Mix the Wet Ingredients:

In a small mixing bowl whisk together your large egg egg yolk sugar vanilla and a pinch of fine sea salt Whip it until the mixture looks pale and thick This will add air and help the cake rise nicely

Combine Dry and Wet Ingredients:

Sprinkle the flour over your wet mixture and whisk just until there are no flour clumps Now pour in the warm chocolate and butter blend Use a spatula to gently fold until everything is fully combined The batter should look silky and even

Fill Your Ramekin:

Grease a four and a half inch oven safe ramekin to prevent sticking Pour in all the batter and tap gently to even it out If you divide the batter into two dishes the cakes will bake faster so watch them closely

Bake:

Set the ramekin in the oven and bake for fourteen to twenty minutes The surface should look set but the center should still jiggle slightly Do not overbake or you will lose that signature molten core

Serve Warm:

Remove from the oven Let cool for a minute or two Top with a big scoop of vanilla ice cream and dig in while the cake is hot and the center is melty

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Semi sweet chocolate is my all time favorite treat ingredient It is the first thing I reach for when I want to spoil myself My favorite memory is serving these cakes to my sister on a rainy weekend we ate them in silence just smiling at how good that warm center was

Storage Tips

This cake is best enjoyed hot from the oven but if you do need to store it let it cool then cover and keep in the refrigerator for up to two days When ready to enjoy rewarm in the microwave for about fifteen seconds to revive that gooey middle

Ingredient Substitutions

Swap milk chocolate in for a milder sweeter version or use bittersweet if you prefer darker chocolate flavor If you need it dairy free use a vegan butter alternative and check your chocolate chips for dairy free labeling You can skip the vanilla too if you want the pure chocolate taste

Serving Suggestions

Top with whipped cream or sift cocoa powder over the finished cake for an elegant touch A handful of fresh berries adds color and tartness too Sometimes I drizzle caramel sauce or add a teaspoon of instant coffee to the batter for a mocha twist

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A Little Lava Cake History

Molten lava cakes originated in France and became iconic in the United States in the late nineteen eighties This was the dessert that wowed diners with its dramatic liquid center For me it feels timeless and surprisingly easy to master at home no fancy skills required

Commonly Asked Questions

→ How do I ensure a gooey center?

The key is to bake the cake until the edges are set but the center still looks slightly underdone. Overbaking will firm up the middle, so check at the minimum baking time and remove promptly.

→ Can I use bittersweet or milk chocolate instead of semi-sweet?

Yes, bittersweet chocolate will offer a deeper flavor, while milk chocolate creates a sweeter result. Adjust sugar to taste if substituting.

→ Is a ramekin essential for baking?

No, any small oven-safe dish will work, but a ramekin creates the best shape and allows for even baking. Adjust bake time for different dish sizes.

→ Can I prepare the batter ahead of time?

You can mix the batter and refrigerate it for a few hours. Let it come closer to room temperature before baking for an even rise and texture.

→ What toppings pair well with molten lava cake?

Vanilla ice cream is classic, but fresh berries or a dusting of powdered sugar also complement the warm chocolate nicely.