Clementine Chocolate Lava Cakes

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 just end up baking one ramekin off for myself when I'm alone, then stashing the rest, covered, in the fridge to enjoy throughout the week. (Just add five minutes if you're baking from fridge-cold.) We spend so much time talking about meal prep, but dessert prep can get you a long way in these colder, darker days. This recipe is easily divisible by half if you wish to only make two ramekins, which I often do when I have a date coming over for dinner. (That means 3 tablespoons of olive oil, by the way.) However many of these you decide to make, I've found that a contrast in temperature and flavor—in the form of cool, soft vanilla ice cream—is wonderful relief against the dark, hot lava cake. Sans ice cream, though, these do happen to be dairy- and gluten-free, which comes in handy when you're cooking for others.