Chocolate Lava Cake Recipe
Decadent chocolate cake with a molten 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 425°F (220°C) and prepare a baking tray by placing 4 ramekins on it.
- 2
Grease the Ramekins
In a small bowl, mix together the 2 tablespoons of unsalted butter and cocoa powder. Use this mixture to generously grease the insides of each ramekin to prevent sticking.
Making the Cake Batter
- 3
Melt the Chocolate and Butter
In a medium saucepan, combine 1 cup of unsalted butter and 8 oz of semi-sweet chocolate chips. Heat over low heat, stirring constantly until melted and smooth. Remove from heat and let it cool slightly.
- 4
Whisk in Sugar and Eggs
In a separate mixing bowl, whisk together 1 cup of granulated sugar, 2 large eggs, and 2 large egg yolks until well combined and slightly frothy.
- 5
Combine Mixtures
Slowly pour the melted chocolate mixture into the egg mixture, whisking continuously to prevent the eggs from cooking. Stir in 1 tsp of vanilla extract and a pinch of salt.
- 6
Add Flour
Gently fold in 1 tablespoon of all-purpose flour 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
Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft. The tops should look set but not overbaked.
- 9
Rest and Serve
Remove from the oven and let the cakes rest for 1 minute. Carefully invert each ramekin onto a dessert plate and gently lift off to reveal the molten center. Serve immediately.