Molten Chocolate Cakes for Two

Nothing says romance like chocolate, so if you’re having a dinner à deux, these delectable cakes, with their molten centres, are the perfect dessert. Best of all, you can prepare the batter ahead of time.

MAKES: 2 cakes

PREP TIME: 30 minutes

COOKING TIME: 10 to 13 minutes

INGREDIENTS:

• Unsweetened cocoa powder for dusting
• 2 oz chopped semi-sweet chocolate or ⅓ cup semi-sweet chocolate chips
• 2 Tbsp unsalted butter, softened
• ¼ tsp vanilla extract
• 1 large egg
• 2 Tbsp granulated sugar
• ¼ tsp fine sea salt
• 1 Tbsp all-purpose flour
• Icing sugar for dusting (optional)
• Whipped cream and fresh berries for serving

INSTRUCTIONS:

1. Preheat the oven to 400°F. Generously butter two ¾-cup ramekins, then dust the base and sides of each with cocoa powder. Set aside.
2. In a medium saucepan over low heat, melt the chocolate and butter together, stirring occasionally until completely smooth. Remove from the heat and stir in the vanilla extract. Set aside.
3. In a medium bowl and using an electric mixer, beat the egg on medium speed until foamy.
4. Add the sugar and salt. Beat on high speed until the mixture is pale yellow and very thick, 5 to 10 minutes.
5. Add the egg mixture to the melted chocolate mixture. Sift the flour into the chocolate mixture, then, using a spatula, gently fold the ingredients just until combined.
6. Divide the batter between the prepared ramekins, smoothing the tops as best you can. Place the ramekins on a small rimmed baking sheet and bake until the cakes have puffed up slightly but still jiggle a little in the centre when the ramekins are shaken gently, 10 to 13 minutes.
7. Immediately run a knife around the edge of each cake. Invert the ramekins onto serving plates and let them sit for about 1 minute to allow the cakes to release, then lift the ramekins off the cakes. Dust the cakes with icing sugar (if using) and serve immediately with whipped cream and fresh berries.

OPTIONAL

• Unsweetened cocoa powder for dusting
• Icing sugar for dusting (optional)
• Whipped cream and fresh berries for serving

GET A HEAD START

• You can prep the batter for these dainty cakes up to 2 days ahead. Divide the batter between the ramekins. Cover them tightly with plastic wrap, then refrigerate for up to 2 days. Bring them to room temperature before baking.