Chocolate Lava Cake
Equipment
Ingredients
Ingredients
unsalted butter (room temperature)
113 g
bittersweet chocolate (chopped)
168 g
large eggs (room temperature)
2 piece
large egg yolks (room temperature)
2 piece
granulated sugar
50 g
salt
0.125 tsp
all-purpose flour
15 g
Instructions
Prepare ramekins
Preheat oven to 230°C. Butter and lightly flour 6 (120-150ml) ramekins and place on a baking sheet.
Melt chocolate and butter
Combine butter and chopped chocolate in a double boiler and melt over low heat, stirring until smooth. Alternatively, microwave on high, stirring every 30 seconds until melted.
Whip eggs and sugar
In a large mixing bowl, combine eggs, egg yolks, sugar, and salt. Beat on medium speed until thick and pale yellow.
Combine batter
Fold the melted chocolate mixture and flour into the egg mixture until well combined.
Fill ramekins
Divide the batter among the prepared ramekins.
Bake cakes
Bake for 6 to 8 minutes until sides are firm but center is jiggly.
Cool briefly
Let cakes cool in ramekins for 1 minute.
Unmold and serve
Place dessert plate over each ramekin, flip to invert, wait 10 seconds, then remove ramekin. Dust with powdered sugar and garnish with berries if desired. Serve immediately.
Original recipe
Storage
Batter can be prepared up to 2 days ahead and refrigerated in ramekins. Bring to room temperature before baking. Baked cakes can be frozen up to 3 months.
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