Ever get an unstoppable craving for something specific? For me, it was cheesecake. Out of nowhere, all I could think about was rich, decadent cheesecake. The thought followed me all day, a heavy slice of cheesecake dominating my mind.
I considered my go-to no-bake Toblerone cheesecake, a recipe I haven’t made in ages. But alas, I was missing key ingredients – Oreo cookie crumbs and cream. Plus, the craving was for a single serving, not an entire cheesecake. Kevin’s no-bake blueberry cheesecake recipe, designed for two, crossed my mind next. Again, the same problem: no cream or graham cracker crumbs on hand. A grocery run for just these items seemed excessive, almost as much effort as simply grabbing a slice from a restaurant.
So, I pivoted. Cheesecake was out, but chocolate… oozing, creamy chocolate, was definitely in. My thoughts turned to molten chocolate lava cake, that perfect dessert with a firm, cake-like exterior hiding a molten, gooey center.
Decadent molten chocolate cake with melting ice cream
That’s when I remembered a recipe from The Pioneer Woman. Her Molten Chocolate Cake recipe seemed like the ideal solution. Perfect for individual molten chocolate cakes, and easily halved to serve just two, it was exactly what I needed. Even better, I already had all the ingredients in my pantry.
The batter came together incredibly quickly – practically in the time it took for my oven to preheat. I divided it into two ramekins, and just fifteen minutes later, my chocolate craving was satisfied! This recipe is fast, simple, utterly decadent, and left me feeling completely content.
Close-up of molten chocolate cake oozing chocolate
My stomach was practically growling at me to hurry up with the photos! Watching the vanilla ice cream melt into the warm, flowing chocolate center was pure torture. Thankfully, it tasted even better than it looked. I quickly snapped a few pictures so I could finally dive into this warm, gooey goodness.
The texture was divine – a dense, rich chocolate cake on the outside, giving way to a soft, silky, molten chocolate center. Incredibly rich and satisfying, it was the perfect single-serving dessert. One note for next time: I used 72% bittersweet chocolate, and while delicious, it was a tad sweet for my preference. Next time, I plan to use unsweetened chocolate or reduce the sugar slightly to balance the richness.
Two molten chocolate cakes served in ramekins
This delightful dessert was inspired by The Pioneer Woman’s recipe and is a fantastic way to quickly satisfy any chocolate craving. Here’s the adapted recipe, perfect for two indulgent servings:
Molten Chocolate Lava Cakes (Pioneer Woman Inspired)
Ingredients:
- 2 oz semisweet chocolate (I used 72% dark chocolate, but unsweetened could be even better)
- 1/4 cup butter
- 1/2 cup icing sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 3 tbsp all-purpose flour
Instructions:
- Preheat your oven to 425°F (220°C).
- Lightly grease two ramekins with oil and place them on a baking sheet.
- In a microwave-safe bowl, combine the chocolate and butter. Microwave on high for 1 minute, or until the butter is melted. The chocolate may not be fully melted at this point, which is fine.
- Whisk the butter and chocolate together until the chocolate is completely melted and smooth.
- Stir in the icing sugar and mix until well combined.
- Whisk in the egg and egg yolk until the batter is smooth.
- Stir in the flour and mix until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared ramekins.
- Bake for 13-14 minutes. The sides should be firm, but the center should still be soft and molten.
- Let the cakes stand for one minute before inverting them onto dessert plates.
- Serve immediately and top with your favorite additions like whipped cream, vanilla ice cream, or fresh berries.
Serves 2.
Enjoy this quick and delicious molten chocolate cake recipe inspired by The Pioneer Woman! It’s the perfect dessert for satisfying those intense chocolate cravings.
