20-Minute Chocolate Lava Cake
The ultimate romantic finale for your Valentine’s Day dinner, this lava cake delivers a restaurant-quality molten center in less than 20 minutes. We’ve elevated this classic dessert for the occasion with a passionate Mexican twist—incorporating warm cinnamon and a whisper of cayenne to ignite the rich cocoa flavors.
Prep: 10 Minutes
Cook: 15 Minutes
Serves: 2
Why This Recipe Works
This recipe relies on a high-heat bake that sets the outer cake wall while leaving the center liquid. By using high-quality dark chocolate (60% cacao or higher), we achieve a sophisticated bitterness that balances perfectly with the warm spices and sweet toppings.
Ingredients
- 60g (2 oz) High-quality dark chocolate (60-70% cacao), chopped
- 30g (2 tbsp) Unsalted butter
- 1 Large egg + 1 egg yolk, room temperature
- 25g (2 tbsp) Granulated sugar
- 10g (1 tbsp) All-purpose flour
- 1g (¼ tsp) Ground cinnamon
- 1g (¼ tsp) Vanilla extract
- Pinch of sea salt
- Powdered sugar (for dusting)
- Sea Salt Pretzels, crushed
- Optional Twist: A pinch of cayenne pepper for a “Mexican Hot Chocolate” kick
Instructions
- Preheat and Prep Preheat your oven to 220°C (425°F). Generously grease two 6-ounce ramekins with butter and dust with cocoa powder or flour, tapping out the excess.
- Melt Chocolate and Butter In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 20-second intervals, stirring in between, until completely smooth. Stir in the cinnamon and optional cayenne.
- Whisk Eggs and Sugar In a separate bowl, whisk the egg, egg yolk, sugar, vanilla, and salt for about 2 minutes until the mixture is thick, pale, and slightly foamy.
- Combine Gently fold the melted chocolate mixture into the egg mixture using a silicone spatula. Once combined, sift in the flour and fold gently until just incorporated. Do not overmix.
- Bake Divide the batter equally between the prepared ramekins. Place on a baking sheet and bake for 8–10 minutes. The sides should be firm, but the center should still look soft and slightly jiggly.
- Rest and Invert Let the cakes rest for 1 minute in the ramekins. Run a thin knife around the edges, place a plate over the top, and carefully invert. The cake should slide out easily.
Tips & Variations
- The Perfect Pairing: Give a shoutout to frozen berries! Thaw them slightly so their cold juices hit the warm chocolate. A cherry compote is also a sophisticated classic that cuts through the fat of the butter. For something fun and crunchy, try a sprinkle of crushed honeycomb or sea salt pretzels.
- The Temperature: Ensure your eggs are at room temperature. Cold eggs can cause the melted chocolate to seize, leading to a grainy texture.
- Preparation: You can prep the batter up to 6 hours in advance. Keep the ramekins in the fridge and add 1–2 minutes to the bake time.
- Make it a Feast: Finish a romantic evening with this cake after serving my Valentine’s Day Fusion Surf & Turf for the ultimate high-performance date night.
Storage
- Storage: These are best served immediately. However, you can store cooked cakes in the fridge for 2 days and reheat in the microwave for 15 seconds to “revive” the lava.
