Small-Batch Chocolate Fudge Lava Cakes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Rich, individual chocolate cakes with molten fudge centers, perfect for a quick indulgent dessert. This recipe, ready in about 24 minutes, layers unsalted butter, bittersweet chocolate chips, and granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 14 min Serves 2 Desserts cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F and grease two 6-ounce ramekins with 1 tbsp unsalted butter each, then dust with cocoa powder to prevent sticking.
  2. Step 2: In a heatproof bowl set over simmering water, melt 4 tbsp unsalted butter and 6 oz bittersweet chocolate chips together until smooth, about 3-4 minutes, stirring frequently.
  3. Step 3: Remove the chocolate mixture from heat and whisk in 1/3 cup granulated sugar, 2 large eggs, and 1 tsp vanilla extract until fully combined and slightly thickened.
  4. Step 4: Sift together 1/4 cup all-purpose flour, 2 tbsp unsweetened cocoa powder, and 1/8 tsp salt, then gently fold into the chocolate mixture until no streaks remain.
  5. Step 5: Divide batter evenly into prepared ramekins and place on a baking sheet. Bake for 12-14 minutes until edges are set but center jiggles slightly.
  6. Step 6: Let cakes cool for 2 minutes, then run a knife around edges and invert onto dessert plates. Dust with powdered sugar before serving warm.

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