Decadent Chocolate Lava Cake

Name: Decadent Chocolate Lava Cake
Total time: 20 min
Yield: 1 serving
Ingredients: 1 oz dark chocolate (70% cocoa); 1 oz unsalted butter; 1 egg; 2 tbsp granulated sugar; 1 tbsp all-purpose flour; 1/4 tsp vanilla extract; Pinch of salt

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20 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Dark chocolate Use bittersweet chocolate with a similar cocoa percentage.
Unsalted butter Use the same amount of salted butter and omit the pinch of salt.
All-purpose flour Use the same amount of plain cake flour.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein6 g

Carbohydrates31 g

Fat23 g

Fiber 3 g · Sugar 23 g · Sodium 170 mg

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Indulge in this rich and gooey chocolate lava cake that oozes molten chocolate from the center. Perfect for a special treat or a romantic dinner, this single-serving dessert is sure to impress!

Main Dish

Steps

Preheat your oven to 425°F (220°C).
Grease a ramekin with butter and dust it with cocoa powder (optional).
In a microwave-safe bowl, melt the dark chocolate and butter together in 30-second intervals, stirring until smooth.
In a separate bowl, whisk the egg and granulated sugar until combined.
Add the melted chocolate mixture to the egg mixture and stir until well combined.
Fold in the flour, vanilla extract, and a pinch of salt until just combined.
Pour the batter into the prepared ramekin.
Bake for 12-14 minutes until the edges are firm but the center is still soft.
Let it cool for a minute, then invert onto a plate and enjoy while warm.

Tips for Decadent Chocolate Lava Cake

A properly baked cake has set, slightly puffed edges and a center that still jiggles gently when the ramekin is nudged.
Use a ramekin with enough room for the cake to rise; a very shallow dish can make the center set before the edges.
Set the ramekin on a small baking sheet for easier handling, and loosen the cake’s edge gently if it resists releasing.

Drink pairing

A small glass of ruby port
Its ripe, sweet berry notes complement the deep chocolate without overwhelming a single-serving dessert.

0% option: Espresso or strong black tea

Storage

Best enjoyed warm right after baking. Refrigerate any leftover cake within 2 hours and keep it covered for 3–4 days; reheat until steaming hot, though the center may no longer be molten.