Chocolate Lava Cake Recipe
Rich chocolate cake with a molten center.
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Ingredients
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Batter
For Greasing Ramekins
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare Ramekins
Grease four ramekins with 1 tablespoon of unsalted butter and dust with cocoa powder. Ensure they are well coated for easy removal later.
Making the Batter
- 3
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and 100g of unsalted butter. Melt them together over a double boiler or in the microwave, stirring until smooth. Let it cool slightly.
- 4
Mix Sugar and Eggs
In a separate bowl, whisk together the granulated sugar and eggs until the mixture is pale and fluffy.
- 5
Combine Mixtures
Add the melted chocolate mixture and vanilla extract to the egg mixture. Stir gently until combined.
- 6
Incorporate Dry Ingredients
Sift in the all-purpose flour and add a pinch of salt. Fold the dry ingredients into the wet ingredients until just combined. Be careful not to 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 tray and bake in the preheated oven for 12-14 minutes. The edges should be firm while the center remains soft and slightly jiggly.
- 9
Cool Slightly
Remove the ramekins from the oven and let them cool for about 1-2 minutes.
- 10
Serve
Carefully invert each ramekin onto a plate, tapping gently to release the cake. Serve immediately, optionally with a scoop of vanilla ice cream.