This Individual Melting Chocolate Cake is life-changing! They come together with minimal prep, can be baked or made in the microwave and best of all -- that gooey, melty chocolate center! Don't forget the scoop of ice cream.
Preheat oven to 350 degrees F and grease 2 7oz/200ml ramekins (for microwave instructions, see notes below).
In a medium bowl, stir together chocolate and oil. Microwave on high for 10-20 second intervals, stirring well each time, until completely smooth. Stir in sugar and set aside to cool slightly (about 5 minutes).
Stir in egg until completely combined. Add flour and cocoa powder and stir until smooth. Slowly stir in coffee.
Divide evenly between the 2 prepared ramekins and bake for 10-12 minutes, until the outer ½" appears dry but the center is glossy. Let sit for 5 minutes before serving with ice cream.
Notes
I also tested this recipe in a single, large mug (14-16oz). Prepare the same but pour into greased mug and cook on high for 40-45 seconds. Let sit 5 minutes before serving. You may also divide into 2 servings to cook in the microwave, but because it cooks so quickly and the servings are small, I had better results microwaving in one large mug.