“Singular” means both “for one” and “exceptionally good.” This chocolate lava cake is exactly that — remarkable, indulgent, and ready in minutes.
Ingredients
1½ Tbsp heavy cream
1½ Tbsp (18 g) chopped dark chocolate (55%)
1 large egg
5 tsp light brown sugar
½ tsp vanilla extract
1 Tbsp all-purpose flour
Pinch of salt
50 g chopped dark chocolate
2 Tbsp unsalted butter (plus more for greasing ramekin)
Raw sugar (or granulated), for coating ramekin
Instructions
Make the ganache center: In a small microwave-safe bowl, heat the cream and 18 g chocolate in 20-second bursts, stirring until melted and smooth. Place in the freezer to firm while you prepare the batter.
Prepare the ramekin: Preheat oven to 425°F (220°C). Generously butter a 6-ounce ramekin and coat the inside with raw or granulated sugar, tapping out the excess. Chill the ramekin in the fridge.
Melt chocolate and butter: In another bowl, microwave the remaining 50 g chocolate with the butter in short intervals, stirring until glossy and smooth. Set aside to cool slightly.
Whip the egg mixture: In a medium bowl, beat the egg, brown sugar, and vanilla on medium-high speed until pale, thick, and fluffy (about 2 minutes).
Combine: Gently fold the flour, salt, and melted chocolate mixture into the whipped eggs until just incorporated. The batter should be thick and even.
Assemble: Spoon half the batter into the prepared ramekin. Place the chilled ganache ball in the center, then cover with the remaining batter. Smooth the top.
Bake: Bake for about 13 minutes, until the edges are set but the center is still slightly soft. Rest for 20–30 seconds, then carefully invert onto a plate.
Serve: Enjoy warm, with a dusting of powdered sugar or a scoop of ice cream if you’re feeling extra indulgent.