Decadent Chocolate Lava Cakes for Two

1. Prepare the Ramekin

Begin by preheating your oven to 425 degrees Fahrenheit. Butter a 10-ounce ramekin generously, then dust it with granulated sugar. This step is crucial to ensure that your lava cake releases easily and forms a delightful caramelized crust.

2. Melt Chocolate and Butter

Next, melt 3 ounces of chopped bittersweet chocolate and 3 tablespoons of cubed unsalted butter together. You can do this by placing them in a heat-safe bowl over a pan of simmering water, stirring until smooth. Alternatively, you can melt the mixture in the microwave in 30-second intervals, stirring each time until smooth. This melding of chocolate and butter forms the luscious base of your cake.

3. Whisk Egg Mixture

In a medium bowl, whisk together 3 tablespoons of granulated sugar, 1 large egg, 1 large egg yolk, 0.5 teaspoon of vanilla extract, and 0.125 teaspoon of kosher salt. Whisk vigorously for about 2 minutes until the mixture becomes thick, foamy, and pale. This step incorporates air, which is essential for a light and airy texture.

4. Add Flour

Gently whisk 2 tablespoons of all-purpose flour into the egg mixture, ensuring there are no lumps.

5. Combine Chocolate and Egg Mixtures

Now, carefully fold the melted chocolate mixture into the egg mixture using a spatula. Stir until everything is well combined, but be gentle to maintain the light texture.

6. Fill and Bake

Pour the batter into the prepared ramekin, filling it almost to the top. Bake in the preheated oven for 12 to 14 minutes. The edges should be set and puffed, while the center remains soft and gooey.

7. Serve

Once baked, let the ramekin cool for a minute. Carefully run an offset spatula or a small knife around the edges to loosen the cake. Using an oven mitt or towel, invert the ramekin onto a plate. Dust with confectioners’ sugar if desired, and serve immediately. For an extra indulgence, pair it with a scoop of vanilla ice cream or a dollop of whipped cream.