Chocolate Lava Cake for Two (or one)

$1.02 recipe / $0.51 serving
by Beth - Budget Bytes
4.13 from 8 votes
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I’m all about making a special meal at home for Valentines Day rather than fighting the crowds at the restaurants. Cooking together is more intimate, special and is some of the best “quality time” you can have together. And men, listen up, this dessert is SO EASY that I promise you can do it. I’m telling you, there is nothing sexier than a man who can whip up something delicious in the kitchen. So at least try! With only five ingredients (most being kitchen staples), this Valentines Day dessert is an easy win.

If you’re single this Valentines Day, why not make something special for yourself? Grab a bottle of wine, a couple of your single friends and indulge in this super delicious dessert.

This recipe can easily be doubled or tripled if you want to make more for a crowd.

I bought these ramekins for this recipe (I needed some anyway). In store they are sold individually for $2.46 each, not bad. Some people say they’ve gotten ramekins at the dollar store so check it out. Just make sure they’re oven safe!

Chocolate Lava Cake for Two (or one)

chocolate lava cake on heart plate with piece cut out

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Chocolate Lava Cake for Two (or one)

4.13 from 8 votes
Chocolate lava cake for two (or one) is the perfect single size dessert that whips up in minutes.
Servings 2
Prep 15 minutes
Cook 10 minutes
Total 25 minutes


  • 1 whole + 1 yolk large eggs ($0.32)
  • 2 Tbsp white sugar ($0.02)
  • 4 Tbsp + 1 tsp butter ($0.16)
  • 1/3 cup semi-sweet chocolate ($0.50)
  • 2 Tbsp flour, divided ($0.02)


  • Divide 1 tsp of butter between two four-inch (8 oz.) ramekins. Using your fingers, smear the butter all over the inside surface of the ramekins until they are coated. Tbsp of flour inside one ramekin and roll it around until the entire inside is dusted with flour. Pour the excess flour into the second ramekin and dust in the same manner. Discard the excess flour from the second ramekin.
  • Preheat the oven to 450 degrees. In a small bowl combine the egg, egg yolk and white sugar. Using a mixer, whip the mixture until it is aerated and a light yellow color (about 2 minutes).
  • In a small microwave safe bowl, combine the chocolate and butter. Microwave for 15 second intervals, stirring well between each interval. The chocolate will melt further as you stir between heating so stir well. My chocolate took 3, 15 second intervals (45 seconds total) to melt completely.
  • Stir the remaining 1 Tbsp of flour and the melted butter/chocolate mixture into the whipped eggs and sugar. You can use the mixer again if desired but I just stirred really well with a fork.
  • Divide the cake batter between the two ramekins. Place the ramekins on a baking sheet and place in the oven. Cook for 8-10 minutes. Keep a close eye on the cakes, you want to remove them from the oven when the edges are set but the centers are still soft and jiggly.

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Serving: 1ServingCalories: 507.15kcalCarbohydrates: 36.75gProtein: 6.75gFat: 38.35gSodium: 233.35mgFiber: 1.85g
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Step By Step Photos

butter in bottom of ramekin (two side by side)
Place a little bit of butter in each 8 oz. ramekin. Smear it all around until the inside is completely coated.

flour added to ramekin
Place a tablespoon of flour in one ramekin and roll it around until the entire inside is coated in flour. Pour the excess flour into the second ramekin and coat in the same manner. Discard the excess flour from the second ramekin.

buttered and floured ramekin (sides and bottom coated)
Now the ramekins are coated in butter and flour and the cake will not stick.

ingredients (eggs, sugar, chocolate chips, butter, flour)
These are the only ingredients: butter, chocolate, eggs, sugar and flour. EASY.

egg and sugar in mixing bowl
whipped eggs and sugar
Place the egg, egg yolk and sugar in a bowl. Mix on high until it is aerated and a light yellow color (about 1-2 minutes).

butter and chocolate chips in white bowl
melted chocolate and butter in white bowl with spoon
Place the chocolate and butter in a microwave safe bowl. Microwave for 15 seconds then stir will. Repeat the microwaving and stirring until it is completely melted. Do not microwave for more than 15 seconds at a time or else the chocolate could scorch. Mine took about 45 seconds total to completely melt.

finished batter in mixing bowl
Combine the remaining 1 Tbsp of flour, the melted chocolate and butter and the egg and sugar mixture. Stir it up well until everything is evenly mixed. This is the finished batter.

cake mixture poured into two ramekins
Pour the batter into the two ramekins. It will only fill a four inch ramekin about 1/3 of the way to the top. The cake will expand a little while cooking.

top view of batter in ramekin
It looks like a very small amount but the cake is super rich.

baked cakes
Bake in a preheated 450 degree oven for 8-10 minutes. You only want to bake until the outer edges are set but the middle is still soft and jiggly. Mine cooked for about 1 minute too long. You can tell because the centers are high and have expanded which means they are fully cooked. If the center was still molten, the centers would be slightly depressed compared to the outer edges. Just watch them closely after 8 minutes in the oven. Shake the baking sheet a little to see if they’re set.

baked lava cake on heart plate and topped with powdered sugar
Turn the ramekin over onto a plate and the cake should fall out. Sprinkle with powdered sugar or top with whipped cream or berries.

close up of lava cake over cooked with slice taken out and fork on the side
See, the inside is completely cooked. Ooops. It was still super rich and delicious.

fork full of lava cake

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  1. I like my cakes a little more lava-y, so I take them out once the middle reaches 160° F. Nobody notices the hole from the thermometer probe once you’ve turned the cakes over.

    Also, instead of dusting the ramekins with flour, I use granulated sugar for a little extra crispiness. Then, if I’m feeling fancy, I dust the cakes with powdered sugar immediately before serving.

  2. Perfect recipe. I’ve made it at least 100 times since discovering Beth in 2012. It went from being a fancy (and cheap) dessert to make for dates in grad school, to sometimes being dinner for one as a young professional, and is now a reliable favourite at dinner parties. This foolproof recipe was a standby for the best memories from my 20’s. Thank you so much Beth and the whole team at Budget Bytes for making approachable, affordable, and delicious recipes.

    1. I’m sorry to hear that this recipe didn’t turn out for you Sandra. Do you have any questions about the instructions or process I can help you to possibly troubleshoot?

  3. I made these tonight for me and my husband, for valentine’s. . They were awesome. One little tip. I chilled the bowl and beaters first. Only one thing wrong. There was only two and they tasted like MORE. c an you just double the recipe and make four??.

    1. Unfortunately I’ve never tried that so I’m not sure how it would affect the outcome.