Chocolate Lava Cake
Equipment
Ingredients
Cake Batter
dark chocolate (chopped)
200 g
butter (cubed)
200 g
granulated sugar (measured)
100 g
eggs (room_temperature)
4 pcs
all-purpose flour (sifted)
60 g
cocoa powder (unsweetened)
30 g
Instructions
Preheat oven
Preheat the oven to 220°C (425°F). Grease 4 individual ramekins or muffin cups with butter and dust with cocoa powder.
Melt chocolate and butter
Place chopped dark chocolate and cubed butter in a heatproof bowl set over a pan of simmering water. Stir until completely melted and smooth.
Mix sugar and eggs
In a separate bowl, whisk together granulated sugar and eggs until well combined and slightly thickened.
Combine chocolate and egg mixtures
Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly to prevent scrambling.
Add dry ingredients
Sift in the flour and cocoa powder. Gently fold until just combined - do not overmix.
Fill ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Bake the cakes
Bake for 12-14 minutes until the edges are set but the centers still jiggle slightly when gently shaken.
Rest and serve
Let the cakes rest for 1-2 minutes, then carefully invert onto serving plates. Serve immediately while the centers are still molten.
Original recipe
Storage
Best served fresh. Can be frozen before baking - add 2-3 minutes to baking time when baking from frozen.
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