Chocolate Lava Cake Recipe
Warm chocolate cake with molten center.
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Ingredients
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Cake Batter
For Greasing
Method
Preparation
- 1
Preheat the oven
Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature while you prepare the batter.
- 2
Grease the ramekins
Using 1 tablespoon of unsalted butter, generously grease the inside of four ramekins. Dust the greased ramekins with cocoa powder to prevent sticking.
Making the Batter
- 3
Melt chocolate and butter
In a microwave-safe bowl, combine 4 oz of semisweet chocolate and 1 stick of unsalted butter. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
- 4
Mix in sugar
Once melted, remove the bowl from the microwave and stir in 1 cup of granulated sugar until well combined.
- 5
Add eggs and yolks
Allow the mixture to cool slightly, then whisk in 2 large eggs and 2 large egg yolks until fully incorporated.
- 6
Add dry ingredients
Sift in 1 tablespoon of all-purpose flour, add 1 teaspoon of vanilla extract, and a pinch of salt. Gently fold the dry ingredients into the wet mixture until just combined.
Baking
- 7
Fill ramekins
Evenly distribute the batter among the prepared ramekins, filling each about 3/4 full.
- 8
Bake
Place the filled ramekins onto a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft.
Serving
- 9
Cool and serve
Remove the ramekins from the oven and let them cool for 1 minute. Carefully invert each ramekin onto a plate, allowing the cake to release. Serve immediately for the gooey center effect.
