Can you make a melty dessert for two in under 30 minutes?

Yes. Most melty desserts, like chocolate lava cakes, can be mixed and baked in 20–25 minutes. Using small ramekins helps the edges set quickly while leaving the center soft and molten.

What type of chocolate works best for a melty dessert for two?

Semi-sweet or bittersweet chocolate with at least 60% cocoa content melts smoothly and delivers a rich, deep flavor. Avoid chocolate chips with stabilizers, as they don’t produce the same texture.

How do I avoid overcooking the center?

Bake just until the edges look firm but the center still jiggles slightly. Remove from the oven and rest for 30 seconds before serving. This prevents the middle from cooking through.

Can I prepare the batter ahead of time and bake later?

Yes. You can assemble the batter in ramekins and refrigerate them for up to 24 hours. Let them come to room temperature before baking, and add an extra minute if needed.

This Is How Melty Dessert for Two Delivers Pure Joy

Name: Melty Dessert for Two : Decadence in Mini Form
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 3 ounces semi-sweet or bittersweet chocolate, finely chopped3 tablespoons unsalted butter1 large egg1 large egg yolk3 tablespoons granulated sugar1 tablespoon all-purpose flour1 teaspoon cocoa powder for dustingPinch of saltPowdered sugar, berries, or whipped cream for garnish

Description

Discover a rich and gooey melty dessert for two made with chocolate, butter, eggs, and sugar, baked to perfection with a molten center.

Ingredients

Scale

3 ounces semi-sweet or bittersweet chocolate, finely chopped
3 tablespoons unsalted butter
1 large egg
1 large egg yolk
3 tablespoons granulated sugar
1 tablespoon all-purpose flour
1 teaspoon cocoa powder for dusting
Pinch of salt
Powdered sugar, berries, or whipped cream for garnish

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Instructions

Preheat oven to 425°F (220°C) and butter two 6-ounce ramekins, dusting lightly with cocoa powder.
Melt chocolate and butter together in a heatproof bowl over simmering water or in short microwave intervals, stirring until smooth.
In a separate bowl, whisk the egg, egg yolk, and sugar until pale and slightly thickened.
Fold the melted chocolate mixture into the egg mixture until combined.
Add flour and a pinch of salt, mixing gently until batter is smooth.
Divide batter evenly into ramekins, filling three-quarters full.
Bake for 10–12 minutes until the edges are set but the center still jiggles slightly.
Remove from oven and rest for 30–60 seconds before serving.
Dust with powdered sugar and garnish with berries or whipped cream.

Notes

Use high-quality chocolate for the best flavor and texture. Add a teaspoon of espresso powder to deepen the chocolate taste. For a gluten-free option, substitute almond flour. Serve immediately for the perfect molten center.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American, French

Nutrition

Serving Size: 1 ramekin
Calories: 320
Sugar: 22g
Sodium: 85mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 6g
Cholesterol: 135mg