Have you ever been struck with an intense craving, a singular dessert desire that clouds your mind and dominates your thoughts? For me, that craving often manifests as cheesecake. On this particular day, cheesecake was all I could think about. A rich, dense, utterly satisfying slice of cheesecake.
My mind wandered to my Toblerone cheesecake recipe, a no-bake delight I hadn’t prepared in ages. However, a quick pantry check revealed a critical shortage of Oreo cookie crumbs and cream. Furthermore, the craving was for a single serving, not an entire cheesecake. Kevin’s no-bake blueberry cheesecake recipe, designed for two, briefly crossed my mind, but again, the lack of cream and graham cracker crumbs presented a hurdle.
The thought of a grocery store run for just a few ingredients seemed excessive. If I were venturing out, the allure of simply purchasing a slice of cheesecake from a local restaurant became increasingly tempting. But then, my thoughts pivoted. Cheesecake could wait. What about chocolate? Rich, flowing, intensely chocolatey indulgence. A molten chocolate lava cake. The kind of cake with a perfectly baked exterior yielding to a warm, liquid chocolate center.
Woman longingly gazing at dessert, craving cheesecake before discovering Pioneer Woman Molten Chocolate Cake.
That’s when I remembered a recipe from The Pioneer Woman. Her molten chocolate cake recipe seemed like the ideal solution. Perfectly portioned and requiring ingredients I already had on hand, it was a dessert destiny moment. Halving the recipe yielded two perfect servings, exactly what I needed to satisfy my craving.
The speed of preparation was astonishing. By the time my oven reached the preheated temperature, the batter was ready. Divided between two ramekins and baked for a mere 15 minutes, my chocolate fix was imminent. Quick, effortless, utterly decadent, and profoundly satisfying.
Decadent Pioneer Woman Molten Chocolate Cake oozing with melted chocolate in a ramekin, ready to be served.
The aroma alone was intoxicating. My stomach practically growled at me to hasten the photography and indulge in the warm, oozing chocolate goodness. The melting vanilla ice cream alongside the warm lava center was a visual and sensory delight. Thankfully, the taste surpassed even its enticing appearance. Quick snaps were taken, and then, pure molten chocolate cake bliss.
The texture was a study in contrasts: a dense, rich chocolate cake exterior giving way to a soft, silken, molten interior. Incredibly rich and deeply satisfying. One note for future baking: I opted for bittersweet 72% chocolate and found the resulting cakes slightly too sweet for my preference. Next time, I plan to explore unsweetened chocolate or reduce the sugar content to achieve a more balanced sweetness.
Close-up of Pioneer Woman Molten Chocolate Cake topped with melting vanilla ice cream, showcasing the rich chocolate lava center.
This delightful creation was my contribution to the Chocolaty Dreams Virtual Party, a celebration of all things chocolate. And now, I’m sharing this incredibly easy and rewarding recipe with you.
Pioneer Woman Inspired Molten Chocolate Lava Cakes
Ingredients:
- 2 oz semisweet chocolate (72% dark chocolate used, unsweetened recommended for less sweetness)
- 1/4 cup butter
- 1/2 cup icing sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 3 tablespoons 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 stage, which is perfectly 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 whole egg and egg yolk until the batter is smooth and glossy.
- Stir in the flour until just incorporated. Be careful not to overmix.
- Divide the batter evenly between the prepared ramekins.
- Bake for 13-14 minutes. The sides of the cakes should be firm, but the center should remain soft and molten.
- Let the cakes stand for one minute before inverting them onto dessert plates.
- Serve immediately and top with your favorite accompaniments such as whipped cream, vanilla ice cream, fresh berries, or a dusting of powdered sugar.
Yields 2 servings.
