Clementine Chocolate Lava Cake

Clementine Chocolate Lava Cake

One of my favorite places to find solo recipes is Table for One, the Food52 column by Eric Kim. So, to conclude our month of cooking for one, we’re thrilled to share Eric’s five-ingredient lava cake. “This recipe couldn’t be simpler to bake,” says Eric. “And by ‘bake,’ I mean: five minutes of stirring together a handful of ingredients, 10 minutes of sitting by the oven (and salivating) and 15 seconds of eating (with a spoon, in bed).” Here’s how to do it…

Clementine Chocolate Lava Cake
By Eric Kim of Food52

I like to serve these individual chocolate cakes for dessert at the end of long dinner parties (everyone loves chocolate). But, more often than not, I end up making a batch, baking one ramekin off for myself right there, and stashing the rest, covered, in the fridge for the next three nights. We spend so much time talking about meal prep, but dessert prep can get you a long way.

Recipe: Clementine Chocolate Lava Cake
Serves 1 (4 times)

You’ll need:

4 oz. dark, bittersweet chocolate (60% or more cacao)
2 large eggs
1/2 cup sugar
1 pinch salt
1 tsp vanilla extract
1 clementine, zested
1/2 cup olive oil
Powdered sugar, for garnish

Preheat oven to 400F. Grease four 6-oz. ramekins and place them on a sheet pan. Melt chocolate in the microwave and set aside to cool slightly. In a separate bowl, whisk together eggs, sugar, salt, vanilla, clementine zest and olive oil until light and fluffy. Fold in the chocolate. Pour batter into the ramekins and bake for 10 minutes, or until just cooked. The tops should be slightly cracked, the insides hot and gooey. Dust with powdered sugar before serving.

Eric Kim

Thank you, Eric! We love your column.

P.S. More recipes, including salted caramel brownies and double vanilla butter cake.

(Recipe syndicated with permission of Food52. Photo by Bobbi Lin for Food52. This series is edited by Franny Eremin.)