Gooey Chocolate Lava Cake
Rich individual chocolate cakes with a molten, gooey center that flows out when you cut into them.
Equipment
Ingredients
Ingredients
unsalted butter (room temperature)
113 g
semi-sweet chocolate chips
170 g
large eggs
2 piece
large egg yolks
2 piece
granulated sugar
50 g
all-purpose flour
30 g
salt
1.5 g
vanilla extract
5 ml
powdered sugar
15 g
vanilla ice cream
120 g
Instructions
Preheat oven and prepare ramekins
Preheat the oven to 220°C. Grease 4 small ramekins and lightly dust with flour.
Melt butter and chocolate
In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second intervals, stirring until smooth.
Whisk eggs and sugar
In a separate bowl, whisk the eggs, egg yolks, and sugar until pale and slightly thickened.
Combine chocolate mixture with egg mixture
Slowly pour the melted chocolate mixture into the egg mixture while whisking constantly to avoid cooking the eggs.
Add flour, salt, and vanilla
Fold in the flour, salt, and vanilla extract until just combined. Do not overmix.
Fill ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Bake
Bake at 220°C for 12–14 minutes until the edges are set but the centers are still soft and slightly jiggly.
Invert and serve
Let the cakes rest for 1 minute, then carefully invert each ramekin onto a plate. Dust with powdered sugar and serve immediately with vanilla ice cream.
Original recipe
Storage
Best served immediately. Can be prepared and refrigerated up to 24 hours before baking.
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