I had ambitious plans to make a special Valentine’s dinner for Ryan and me, complete with a new dessert recipe I’d been eager to try. Dinner didn’t go exactly as planned—dental work earlier in the day left my mouth aching and I wound up making pancakes instead of a full sit-down meal. Still, I was determined to try the dessert, especially since this recipe takes about 20 minutes from start to finish. It turned out to be the best twenty minutes of the evening: rich, molten chocolate cakes that are ooey, gooey, and completely indulgent.
If you’ve ever had a molten chocolate lava cake at a restaurant, you know the appeal: a tender cake exterior that gives way to a warm, flowing chocolate center. These do exactly that, with one small twist that enhances the flavor—a touch of cinnamon. The recipe is straightforward and made in one bowl, so it’s ideal for busy nights or a last-minute dessert when you want something impressive without the hassle.
These cakes look elegant on the plate, so they’re also great for entertaining. I served them for a low-key Valentine’s dessert and my husband assumed I’d spent much more time preparing them than I actually did. The batter comes together quickly, and you simply divide it among greased custard cups and bake. One note about cleanup and handling: be sure to grease the cups very well so the cakes release cleanly, and place a plate on top of each cup before flipping to avoid the molten center spilling onto your counter. I learned this the hard way—my first cake slipped out and the warm chocolate poured out of the cup—so the flip technique matters.
These treats are delicious on their own, but they’re also a perfect canvas for simple accompaniments. Serve with fresh strawberries for an elegant touch, or add a scoop of cold vanilla ice cream for contrast against the warm center. A dusting of powdered sugar, a dollop of whipped cream, or a drizzle of caramel all make excellent finishing touches. Whatever you choose, serve immediately so the center stays molten.
Helpful tips: if you’re new to separating eggs, crack the egg into two halves of shell and pass the yolk back and forth between them, letting the white fall into a bowl. Alternatively, crack the egg into a small dish and scoop out the yolk. For this recipe you’ll use both whole eggs and extra yolks to achieve the right texture and richness.
Custard cups (also called ramekins) are what I use for this recipe. They’re small glass bowls that hold about 6 ounces each; I bought a set of four at a general retailer for an affordable price. Well-greased cups help the cakes drop out cleanly and preserve the molten center inside each portion.
INGREDIENTS
- 4 cubes (4 ounces) semi-sweet baking chocolate (baking chocolate bars or squares)
- 1/2 cup butter (1 stick)
- 1 cup powdered sugar
- 2 eggs
- 2 egg yolks
- 1/2 teaspoon cinnamon (the small addition that brightens the flavor)
- 6 tablespoons all-purpose flour
DIRECTIONS
- Preheat the oven to 425°F (220°C).
- Generously grease four 6-ounce custard cups or ramekins so the cakes release easily.
- In a medium to large microwave-safe bowl, combine the butter and semi-sweet baking chocolate. Microwave on high for about 1 minute, then stir until smooth and fully combined.
- Whisk the powdered sugar into the melted chocolate and butter until smooth.
- Add the 2 eggs and the 2 extra egg yolks, stirring until the mixture is well blended.
- Stir in the cinnamon and the flour until just incorporated; do not overmix.
- Divide the batter evenly among the four greased custard cups.
- Bake for 13–14 minutes. The tops should be set while the centers remain soft.
- Remove from the oven and let stand for 1 minute. Then, carefully place a plate over a custard cup and flip it so the cake drops onto the plate. If the cups were well-greased, the cakes should release easily with a molten center intact.
- Garnish with powdered sugar, whipped cream, fresh berries, or ice cream, and serve immediately.
Recipe adapted from Tasty Kitchen