Chocolate Lava Cake Recipe
Warm chocolate cake with a gooey center.
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Ingredients
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Cake Batter
For Greasing Ramekins
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 2
Prepare the Ramekins
Grease four ramekins with 1 tablespoon of unsalted butter and dust with 1 tablespoon of cocoa powder to prevent sticking. Set aside.
Making the Batter
- 3
Melt Chocolate and Butter
In a heatproof bowl, combine 200 grams of dark chocolate and 100 grams of unsalted butter. Melt them together over a double boiler or in the microwave in 30-second intervals until smooth.
- 4
Mix in Sugar, Eggs, and Vanilla
Once melted, remove the bowl from the heat and stir in 150 grams of granulated sugar. Allow to cool slightly before adding 2 large eggs and 2 large egg yolks. Mix until well combined. Stir in 1 teaspoon of vanilla extract and a pinch of salt.
- 5
Add Flour
Gently fold in 50 grams of all-purpose flour until just combined. Avoid overmixing to keep the batter light and airy.
Baking
- 6
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
- 7
Bake
Bake in the preheated oven for 12-14 minutes. The edges should be firm while the center remains soft and slightly jiggly.
Serving
- 8
Cool Slightly
Remove the lava cakes from the oven and let them cool for 1-2 minutes. They should still be warm.
- 9
Inversion and Serving
To serve, carefully run a knife around the edges of each ramekin. Invert onto a plate and serve warm, optionally topped with vanilla ice cream or whipped cream.
