My Microwave Chocolate Lava Cake Bowl Recipe For Two is the perfect Valentine's Day dessert — and you can make it in advance!
- 3 tablespoons (1½ oz/42 g) butter , melted
- 1 large egg , at room temperature
- 3 tablespoons whole milk
- ¼ teaspoon vanilla extract
- ¼ cup (1¼ oz/35 g) all-purpose flour
- ¼ cup (2 oz/57 g) granulated sugar
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon espresso powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup (2 oz/57 g) finely chopped bittersweet chocolate*
- 2 tablespoons water , hot
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In a medium soup bowl (12 fl oz/1 ½ cups capacity) add the butter, egg, milk and vanilla extract and whisk until combined.
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Add in the flour, sugar, cocoa powder, espresso powder, baking soda, and salt and mix until incorporated.
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Sprinkle the chopped chocolate over the batter and drizzle with the hot water (don’t stir in).
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Microwave on high for 1 minute 30 seconds, then check for doneness. Continue if needed at 10-second intervals, until the cake is set and there is no wet batter. Take care not to overcook, or it will not have a gooey center. (Timing based on my microwave, which is 1200 WATTS)
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Let the cake rest for 1 minute, then top with a generous scoop of Vanilla Ice Cream and garnish with a few raspberries. Enjoy immediately!
- *Note that chocolate chips may retain shape and not melt well.
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Bring it to the next level with homemade microwave caramel sauce or chocolate sauce if you wish!