1/2 teaspoon unsalted butter for buttering the baking ramekin plus 1 tbsp. unsalted butter for the batter
about 1 tsp. unsweetened cocoa to dust the baking ramekin (or use flour or granulated sugar)
heaping 1/4 cup semisweet or bittersweet chocolate chips
1 large egg, at room temperature is best
1 tablespoon plus 1 teaspoon granulated sugar
1 tablespoon natural peanut butter, optional
splash of bourbon, optional
pinch of salt
2 teaspoons all-purpose flour
Steps
Preheat oven to 375° and set a baking sheet on rack in center of oven. Grease a 3/4-cup ramekin with 1/2 tsp. butter, then dust with unsweetened cocoa. Set aside.
Put 1 tbsp. butter and the chocolate chips in a small heatproof bowl set over a small pan of simmering water. Heat, stirring, until chocolate melts; let cool a few minutes. You can also melt the chocolate and butter slowly in the microwave. Whatever is easiest for you.
Whisk egg, sugar, and peanut butter (if using) in a small bowl to blend. Add a small glug of booze if you’d like. Whisk in chocolate mixture until well incorporated, then stir in salt and flour just until combined. Pour batter into ramekin. Set on baking sheet and bake until as done as you like, 7 to 10 minutes for a molten center (a 3/4-in. ring around the edge will look dull) or 10 to 12 minutes for a soft center (cake edge will puff slightly).
Let cake cool 2-3 minutes. Protecting hands with a towel or pot holders, invert onto a plate. Eat right away – enjoy warm
Reviews
AmbalaCakes on 2021-10-26 (5 stars): Very nice recipe
Ychick on 2022-01-01 (5 stars): Perfect amount for one. Moist and delicious. I’m saving this one.
JJ on 2023-02-27 (5 stars): This recipient is dangerously good. I would one hundred percent recommend, as it is perfect for one person! It took me less than fifteen minutes for me to prepare,which is a rare feat with me. Delicious!
Sarah Leiba on 2023-04-17 (5 stars): During the height of Covid, I made a-lot of your recipes; like a lot. I’ve scaled back. I made this and it’s so good. Like sooooo good.
Sara on 2023-09-14 (5 stars): I just made this recipe for my husband he gave me 9/10. Just know he is the most critical person I know. So that much rating means it was excellent. ?
Leigh Ann Baird on 2023-10-17 (5 stars): I made this recipe using monkfruit sweetener and lilys semi sweet baking chips to cut the sugar and it was great! We loved it and have already made it twice! Thank you!
Mo Elle on 2023-11-04 (5 stars): If you like lining your ramekins in foil so you have less clean up like I do, these take about 16 to 18 minutes to bake and still have a nice lava center. Instead of the booze, I added 1.5tsp of instant espresso powder. Might cut it back to 1tsp for company but for me it's the perfect flavor. This is a great recipe. Easy to follow and I'm always thankful when someone has done the work of creating something as a single serving so I'm not craving something I can't make. Great recipe all around!
Moni on 2023-11-26 (5 stars): I had a craving for chocolate cake but didn't want a big cake around to tempt me. Wow...hit the spot. Could taste the peanut butter and the bourbon even though they were such small quantities!
Mia w on 2023-12-10 (2 stars): This recipe did not work for me in denver. It was too heavy and I was Hoping it would rise a little. I’m in high Altitude denver so I’m guessing maybe it’s cause there is no baking soda or baking powder in the actual recipe but in not sure. I may try it again in Minnesota some day but add baking powder next time or baking soda in denver. I made Home made whipped cream and still ate it.
Jen on 2024-02-29 (5 stars): I’m making a cake every month to celebrate my 40th and this was my Feb cake. Simple and perfect. It came together so easy and quick. I ended up baking around 11.5 min but may do a smidge less next time. Perfect gooey, runny center. Not too sweet and deliciously chocolate. Saving this one for future chocolate cravings. Bravo!
Andrea on 2024-04-23 (5 stars): The best sweet treat for one.
Hillscafe on 2024-11-20 (5 stars): Thank you for sharing this delicious recipe! I love how simple and versatile it is, with so many fun ingredient swaps. Can’t wait to try it and enjoy some warm, melty chocolate!
Georgia on 2025-01-19 (5 stars): This was excellent! Came together so quickly. I doubled the recipe, used peanut butter, and tested it in my cast iron butter warmer (from Lodge). It worked better than I could have expected. I cooked it for 19 minutes to account for the higher volume. It was perfect and popped right out of the pan with almost no cajoling. There was a quarter inch of cake all around and lots of molten middle. Served it with some maple-sweetened whipped cream.
Kristyn on 2026-05-01 (5 stars): This was so perfect for a little solo pick me up!
