Chocolate Lava Cake Recipe
Warm chocolate cake with a molten center.
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Ingredients
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Cake Ingredients
For Greasing
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. This will help the cakes release easily after baking.
Making the Cake Batter
- 3
Melt Chocolate and Butter
In a heatproof bowl, combine 170g of bittersweet chocolate and 115g of unsalted butter. Melt over a double boiler or in the microwave, stirring until smooth.
- 4
Mix Sugar and Eggs
In another bowl, whisk together 100g of granulated sugar, 2 large eggs, and 2 egg yolks until the mixture is pale and slightly thickened.
- 5
Combine Mixtures
Slowly pour the melted chocolate mixture into the egg mixture, stirring continuously to temper the eggs. Add 1 teaspoon of vanilla extract and a pinch of salt.
- 6
Add Flour
Gently fold in 50g of all-purpose flour until just combined. Be careful not to overmix.
Baking
- 7
Fill Ramekins
Evenly distribute the batter into the prepared ramekins, filling them about 3/4 full.
- 8
Bake the Cakes
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 still jiggle slightly.
- 9
Cool Slightly
Remove the cakes from the oven and let them cool for 1 minute.
Serving
- 10
Invert and Serve
Carefully run a knife around the edges of the cakes to loosen them. Invert each ramekin onto a plate and gently lift to release the cake. Serve immediately, optionally with a scoop of vanilla ice cream.