I know, I’ve been MIA for a while. It’s been sickness after sickness for my family, a plague on this house. And when I get sick cooking gets put on the back burner. My love, my desire, my need for chocolate? Still front and center. So when I’m exhausted with fever and overwhelmed by dirty dishes I go for this recipe. It’s fast… like 10 minutes from start to chocolate lava melting a spoonful of vanilla ice cream. I guess I should mention it is baked in the microwave. I know, we’ve all been tricked into the temptation of a quick and easy microwave dessert only to have it fall short of edible. I will never try another fruit crisp in the microwave, I’ve been burned too many times. Luckily, I found this microwave lava cake recipe before racking up all the other failures (and probably why I gave them a shot in the first place).
The thing I really appreciate about this recipe is the dirty dishes, or lack thereof. It’s a one bowl batter! This is all I use:
It’s a game I play, how to use the least amount of dishes for one recipe. If the recipe calls for 1/8 tsp, 1/4 tsp, and 1/2 tsp I choose the 1/4 tsp measuring spoon. The same goes for all cup measurements. I just keep all of my utensils on a paper towel, ready for the next use. For this recipe, while I did not come up with it, I did edit the portions, measurements, and cooking time. This recipe will make two perfectly portioned lava cakes.
You are going to bake in the microwave at 50% power so first you need to figure out how to do this with your machine. With mine, you type in the cooking time (28 sec) then push the power level button (it reads power level 10) and type in 5 (power level at full capacity is 10 so 1/2 power would be 5) then push the start button. If yours doesn’t work like this a quick google search should clear it up. My microwave resets the power level after each use so I have to type in the power level for each cook time.
Let’s do this!
Start by melting the margarine and chocolate in the microwave which I do in a ceramic cereal bowl. I have scorched chocolate in the microwave more times than I can count so trust me on this, microwave for 10-15 seconds 2-3 times, whisking between each.
Once you have the chocolate completely melted add the cocoa, sugar, vanilla, and salt. The batter is really warm and will dissolve all of these ingredients nicely. Next whisk in the egg just until incorporated. Finally, mix in the flour and baking powder (keep your whisk handy, you will need it later) then divide between two glass ramekins (go ahead and lick the spatula, you’re done with it). If you don’t have these ramekins you could try small coffee mugs or espresso cups, you will likely need to adjust the cooking time slightly.
Place ramekins in the microwave on opposite sides and microwave for 28 seconds at 50% power. Mix gently with whisk then microwave for another 28 seconds at 50% power. Add 5-6 chocolate chips to the center of each ramekin and push them down so they are just under the surface of the batter. Microwave, the final time, for 22 seconds at 50% power and then let sit for 1 minute.
Ooey, gooey chocolate with a moist and spongy cake.
Get out the organic soy vanilla ice cream, you won’t want to miss out on this opportunity.
- 2 Tbsp. unsalted margarine (dairy free: Saffola)
- 1 Tbsp. chocolate chips plus a small handfull (dairy free: Guittard)
- 2 Tbsp. sugar
- 1 egg
- 1 Tbsp. unsweetened cocoa powder (dairy free: Hershey's Natural Unsweetened)
- 1/2 tsp. vanilla extract
- 1/8 tsp. salt
- 2 Tbsp. all-purpose flour
- 1/4 tsp. baking powder
- 1. Melt margarine and 1 Tbsp. chocolate chips in microwave for 15 seconds, whisk, do another 15 seconds, whisk, and another 10-15 seconds until chips are fully dissolved. Be careful not to scorch the chocolate.
- 2. Add cocoa powder, sugar, salt, and vanilla. Whisk until mixed thoroughly.
- 3. Whisk in the egg until combined.
- 4. Add the flour and baking powder and stir until combined.
- 5. Divide evenly between 2 glass ramekins.
- 6. Place ramekins in the microwave, at opposite sides and microwave for 28 seconds at 50% power.
- 7. Stir batter gently and microwave for an additional 28 seconds at 50% power.
- 8. Add 5-6 chocolate chips to the center of each ramekin, making sure to push them down into the cake batter.
- 9. Microwave for 22 seconds at 50% power.
- 10. Let cool 1 minute.