Chocolate Lava Cake Recipe
vanilla gelato, whipped cream, chocolate drizzle
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Ingredients
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Chocolate Lava Cake
Toppings
Method
Chocolate Lava Cake
- 1
Prepare the ramekins
Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with flour to prevent sticking. Place the ramekins on a baking tray for easy handling.
- 2
Melt chocolate and butter
In a microwave-safe bowl, combine the semisweet chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until melted and smooth. Let it cool slightly.
- 3
Mix sugar and eggs
In a separate bowl, whisk together the granulated sugar, large eggs, and egg yolks until well combined and slightly frothy.
- 4
Combine mixtures
Slowly pour the melted chocolate mixture into the egg mixture, stirring constantly. Add in the vanilla extract and mix until fully incorporated.
- 5
Add dry ingredients
Sift in the flour and add a pinch of salt to the mixture. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- 6
Fill ramekins
Pour the batter evenly into the prepared ramekins, filling each about 3/4 full.
- 7
Bake the cakes
Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft. Remove from oven.
- 8
Cool and serve
Let the cakes cool for 1 minute. Carefully run a knife around the edges of each ramekin and invert onto a plate. Serve immediately with a scoop of vanilla gelato, a dollop of whipped cream, and a drizzle of chocolate.