Chocolate Lava Cake Recipe
Warm chocolate cake with a molten center.
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Ingredients
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Cake Batter
For Greasing Ramekins
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 425°F (220°C) to ensure that it reaches the right temperature for baking.
- 2
Prepare Ramekins
Grease four ramekins with 1 tablespoon of unsalted butter. Dust with 1 tablespoon of cocoa powder, tapping out any excess. Set aside.
Making the Cake Batter
- 3
Melt Chocolate and Butter
In a microwave-safe bowl, combine 170g of semi-sweet chocolate and 115g of unsalted butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- 4
Mix Sugar and Eggs
In a separate bowl, whisk together 100g of powdered sugar, 2 large eggs, and 2 large egg yolks until well combined.
- 5
Combine Mixtures
Slowly add the melted chocolate mixture to the egg mixture, stirring continuously until fully combined.
- 6
Add Vanilla and Flour
Stir in 1 teaspoon of vanilla extract, 50g of all-purpose flour, and 0.25 teaspoon of salt until just combined. Do not overmix.
Baking
- 7
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
- 8
Bake
Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes. The edges should be firm but the center should be soft.
Serving
- 9
Cool and Serve
Allow the cakes to cool for 1 minute before inverting onto plates. Serve warm, optionally with vanilla ice cream or whipped cream.