Powdered sugar, whipped cream, raspberries and/or fresh mint (optional toppings, for serving)
Use 1 tablespoon of butter to grease the insides of 3 ramekins (6-8 oz.), then lightly dust with 1 tablespoon of cacao powder. Preheat the oven to 400 °F.
Add ¼ cup butter + bittersweet chocolate in a microwaveable bowl. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Let cool slightly.
Combine sugar, eggs, and vanilla in a large bowl and whisk until light and fluffy. Slowly add the melted chocolate mixture and whisk until smooth. Add the remaining ¼ cup of cacao powder, salt, and flour, and mix until just combined. Then add ¼ cup water and whisk until smooth.
Pour the batter evenly into the 3 prepared ramekins and bake for 13-14 minutes (the centers should still jiggle a little).
Serve the lava cakes while warm, in the ramekins. Alternatively, let the cakes cool in the ramekins for about 2 minutes, then carefully invert them onto small plates. Garnish with powdered sugar, whipped cream, raspberries, and fresh mint, if desired.
To make it easier to transfer in and out of the oven, place the ramekins on a sheet tray to bake.
Keywords: molten lava cake for two, molten lava cake with cocoa powder