Molten Chocolate Crunch Lava Cake Recipe

Preheat the Oven

Preheat your oven to 200°C (400°F). Grease four ramekins with butter and dust them with cocoa powder.

Melt Chocolate and Butter

In a heat-proof bowl, combine the semisweet chocolate and unsalted butter. Melt them together in the microwave or over a double boiler until smooth.

Mix Sugar and Eggs

In a separate bowl, whisk together the granulated sugar and eggs until they are pale and fluffy, approximately 2-3 minutes.

Combine Ingredients

Slowly pour the melted chocolate mixture into the egg mixture, stirring continuously to prevent the eggs from cooking. Add the vanilla extract and salt, and mix well.

Add Flour

Sift in the all-purpose flour and gently fold it into the batter until just combined.

Fill Ramekins

Divide the cake batter evenly among the prepared ramekins, filling each about 2/3 full.

Prepare Crunch Topping

Crush the chocolate cookies into fine crumbs. In a bowl, mix the cookie crumbs with melted butter until the mixture resembles wet sand.

Add to Ramekins

Sprinkle a layer of the crunch topping on top of the cake batter in each ramekin.

Bake Cakes

Place the ramekins on a baking tray and bake in the preheated oven for about 12-14 minutes, or until the edges are firm but the center is still soft.

Cool Slightly

Remove the ramekins from the oven and allow them to cool for 1-2 minutes. This will make it easier to unmold them.

Unmold and Serve

Run a knife around the edges of each ramekin and invert onto a plate. Dust with powdered sugar, and garnish with fresh berries and mint leaves.