Description
This chocolate lava cake is a delightful dessert with a molten center that is perfect for any occasion.
Ingredients
Scale
- cocoa powder (for dusting the ramekins)
- ½ cup (1 stick, 113 g) unsalted butter
- 6 ounces bittersweet chocolate
- 2 large eggs (room temperature)
- 2 large egg yolks (room temperature)
- ¼ cup (50 g) granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 450°F. Butter and lightly dust four 6-ounce ramekins with cocoa powder. Tap out the excess cocoa powder. Set the ramekins on a baking sheet.
- In a double boiler, over simmering water, melt the butter with the chocolate.
- In a medium bowl, with an electric mixer (or you can use a whisk but it will take longer to whip) beat the eggs with the egg yolks, sugar, and salt at high speed until thickened and pale.
- Whisk the chocolate/butter mixture until smooth. Quickly fold it into the egg mixture along with the flour. Stir to combine.
- Spoon the batter into the prepared ramekins and bake for 10-12 minutes, or until the sides of the cakes are firm but the centers are soft.
- Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
Notes
- For best results, ensure that the eggs are at room temperature before using.
- The cakes are best served immediately after baking while the centers are still gooey.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 18 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg