The Best and Easiest Molten Chocolate Lava Cakes

Ingredients

• 2 ounces dark chocolate or bittersweet baking chocolate
• 1/4 cup unsalted butter (1/2 of 1 stick)
• 1/2 cup confectioners’ sugar
• 1 large egg + 1 egg yolk (discard white or save for another use)
• 3 tablespoons all-purpose flour
• 1 teaspoon instant espresso coffee granules
• ice cream for serving (optional but recommended)
• hot fudge for serving (homemade or storebought, optional but recommended)

Instructions

1. 1

   Preheat oven to 425F and spray two ramekins (about 3-4 inches in diameter or about 4 ounces each) with cooking spray, place ramekins on a baking sheet; set aside.

2. 2

   To a medium microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until chocolate can be whisked smooth.

3. 3

   Add the sugar, egg, egg yolk, and whisk until smooth.

4. 4

   Add the flour, optional espresso granules, and stir until just combined; don’t overmix.

5. 5

   Pour batter into prepared ramekins, divided evenly.

6. 6

   Bake for about 12 minutes, or until edges are set but center is still soft; don’t overbake. Baking times will vary based on oven, ramekins, and climate variances; bake until as done as desired.

7. 7

   Allow cakes to cool in ramekins for about 1 minute, gently rim the edges of ramekins with a paring knife, and invert over serving dishes to dislodge cakes.

8. 8

   Optionally top with ice cream, hot fudge, and serve immediately. Cakes are best warm and fresh.