Romantic Recipes for 2; Lava Cakes

Do you love Steak?

What about Potatoes?

Maybe even a little CHOCOLATE???

If you answered “yes” to any of these questions, then you should look into attending our Romantic Recipes for 2 demo. In the shadow of Valentines day, my co-instructor, Luke, and I prepared a 4 part meal complete with a flank steak and basil/avocado sauce, creamy rosemary mashed potatoes, a spinach salad with raspberries and homemade balsamic vinaigrette, followed by chocolate lava cakes and a heavy dose of smooth-talking and ambiance.

As much as I would love to give you the recipe for effective smooth-talking and ambiance, I am no expert. In fact, I think I would just make everyone uncomfortable and quite frankly want to wash their eyes with steel wool. On the other hand, I CAN show you how to make your own lazy-man, gluten free, and egg free chocolate lava cakes!

You heard me right, Mary’s Mother (I really hope you all are understanding the Spongebob references), these cakes can be made gluten free AND egg free, heck, we can even get rid of the oil in it if you want! So here is what you’ll need:


Yields 2 ramekins or 4 muffin tins

  • 4oz dark chocolate, melted
  • 2T applesauce
  • 3T sugar
  • 2 eggs [or 2 chia-eggs (1T chia seeds + 3T warm water)]
  • 1/2t vanilla extract
  • 1/8t salt
  • 3T almond flour (or any flour really…)


First thing first, let’s preheat the oven to 400F. Once this is done, grease your 2 custard cups, ramekins, muffin tins, or whatever your using. In the kitchen, we grease our ramekins with butter and then cover that in cocoa powder. But if you don’t have that kind of time, just go ahead and use your favorite nonstick spray or if using a muffin tin, you can even use the paper muffin cups.

Next up, melt the chocolate in the microwave at about 30-second intervals. You do it 30-seconds at a time in order to not burn the chocolate. So in between the intervals, stir the chocolate with a small spatula or fork to get it melting faster. Then set it aside to cool a lil.

In a medium sized bowl, beat together the applesauce and sugar. Then add in the eggs one at a time until smooth. Now you can add the vanilla, salt, and flour, making sure to get the batter as smooth as possible. Lastly, add in the chocolate and mix well!

At this point we are ready to bake, so divide the batter between the ramekins, pans, or whatever you used… And bake them on the center rack at for 6-10 minutes. THIS IS WHERE IT GETS TOUCHY!

If you used ramekins like we do, they are likely to retain heat, so bake until the tops have just set, then remove and set on a cooling rack, still in the ramekin. This should allow the ramekin to keep cooking the outside to a point of being stable, but leave the inside nice and molten. If you use a muffin tin then they may cook even quicker,  but keep in mind that a tin may not retain heat as well as the ceramic ramekins, so you may want the tops to set another minute or so before taking out.

Let the cakes stand in the pans for about 10 minutes before turning out onto plates.

We always serve ours cut open so the molten inside can run out, and with a sprinkle of powdered sugar on top, but get creative! Add some fresh berries, maybe some whipped cream or yogurt, etc…

My thoughts exactly Patrick… my thoughts exactly.


By: Sam Martinez, DTR

Purdue University ’15

Cooking Instructor



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