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A little chocolate cake with a bite out of it covered in vanilla ice cream and caramel on a white plate.

Warm Chocolate Pudding Cakes for Two

Also called molten lava cakes, these small batch, fudgy, warm chocolate pudding cakes will quickly become your new favorite treat. Mostly mixed in a blender (yup), these are mixed and baked in 30 minutes!
5 from 5 reviews
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Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Dessert
Cuisine: Cakes
Keyword: Chocolate, Pudding, Cakes, Molten, Lava, Fudgy, Baking, Dessert
Servings: 2 Cakes
Author: Rebecca Firth

Ingredients

For the Cakes

  • 1/2 cup (85 g) dark chocolate, (finely chopped)
  • 6 tablespoons (76 g) unsalted butter, (melted and cooled slightly)
  • 1/3 cup (67 g) granulated sugar
  • 2 oz (57 g) California Prunes ((about 6 prunes))
  • 1/4 cup (56 g) hot espresso, (fresh-brewed strong coffee or water)
  • 1 (13 g) tablespoon real vanilla extract
  • 4 tablespoons (20 g) unsweetened Dutch-processed cocoa powder
  • 2 large eggs (room temperature)
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2/3 cup (90 g) cup all-purpose flour (how to measure flour)

To Serve

Instructions

  • Preheat the oven to 350ºF (177 ºC). Butter two 8-ounce (226-g) ramekins. Place the ramekins on a baking sheet. Set aside.
  • In a large, heat-safe bowl add the chocolate, butter and sugar and melt in the microwave for 10-second increments, stirring in between. Do not overheat your chocolate. You could also use the double-boiler method, see note below.
  • To a high-speed blender, add the prunes, hot espresso (or water), vanilla and cocoa powder and run on low for 30 seconds to roughly combined. Add in the eggs, salt, baking powder and baking soda and blend for 1 minute, starting on low and working up to high as everything combines. You want the mixture as smooth as possible. Scrape down the sides of the blender and add in the melted chocolate; blend on high for 1 minute more. Pour back into the bowl that you melted the chocolate in. Finally, fold in the flour in as few strokes as possible. Make sure there aren’t any pockets of flour, the mixture will be thick.
  • Divide evenly between the two prepared ramekins, smooth the tops and bake in the center of the oven for 18 to 22 minutes. 18 minutes will yield a more fudge-like center, whilst 22 minutes will yield firmer cakes. When done, the sides of the cakes will be set and the centers will slightly jiggle.
  • Let cool for 10 minutes before running a knife around the edges of the cakes and turning out onto plates. Serve with vanilla ice cream, brown sugar caramel and sea salt flakes. Yum.

Notes

Alternate Way to Melt the Chocolate:
In a large, heat-safe bowl, add the chopped chocolate, butter and sugar and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water come to a boil. Stir frequently until almost completely melted. Take off of the heat and stir until smooth. 
The longer the cakes sit after baking, the firmer the centers will be.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo