Molten Chocolate Cakes for Two

Oftentimes I look at recipes for dessert and get really excited about making these large, elaborate cakes until I realize that there are only two people eating it.  Which of course means, either I need to commit to a lot of chocolate cake eating contests or something out of Matilda.


Thankfully I happened to come across this wonderful blog that specifically makes desserts for two.  I modified it a bit because I wanted to use dark chocolate.  The cakes turned out delicious, though I think I’d panicked and baked them a smidge too much when I thought they were undercooked.  As it turned out, when I did it again in round 2, 13-14 minutes was perfect to get a runny center.  Just be 100% sure to butter the ramekins or custard cups you use to make sure the cake will easily plop out.

Regardless, the result was deliciously chocolatey.


  • 1 /2 stick (4 tbsp) unsalted butter
  • 3 ounces bittersweet chocolate
  • 1 tsp vanilla
  • 1 egg
  • 1 egg yolk
  • 2 tbsp sugar
  • Pinch of salt
  • 1 tablespoon all-purpose flour


  1. Preheat the oven to 425°. Spray two small (~6 oz) custard cups liberally with cooking spray or rub with butter.  (Make sure to do this as otherwise the cakes just won’t “flop” out.)
  2. Melt butter and chocolate in a double boiler over low heat until the mixture is homogenous.
  3. In a separate medium sized bowl, whisk eggs, sugar, and vanilla using an electric hand-held mixer until thick ribbons form, about 3 minutes.
  4. Fold the flour into this mixture, and then the chocolate. Divide between the two custard cups and bake for 13-14 minutes, until the tops of the cakes look well done. If you under-bake, the center of the cake will pour out the top when un-molding.
  5. Let stand for one minute before inverting onto plates.

Adapted from Food and Wine Molten Chocolate Cakes and Dessert for Two.

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