Description
This molten chocolate lava cake is a rich, indulgent dessert with a gooey center.
Ingredients
Scale
- 1 tablespoon cocoa powder (for dusting the ramekins)
- ½ cup (1 stick, 113 g) unsalted butter
- 6 ounces bittersweet chocolate
- 2 large eggs (room temperature)
- 2 large egg yolks (room temperature)
- ¼ cup (50 g) granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 450°F. Butter and lightly dust four 6-ounce ramekins with cocoa powder. Tap out the excess cocoa powder. Set the ramekins on a baking sheet.
- In a double boiler, over simmering water, melt the butter with the chocolate.
- In a medium bowl, with an electric mixer (or you can use a whisk but it will take longer to whip), beat the eggs with the egg yolks, sugar, and salt at high speed until thickened and pale.
- Whisk the chocolate/butter mixture until smooth. Quickly fold it into the egg mixture along with the flour. Stir to combine.
- Spoon the batter into the prepared ramekins and bake for 10-12 minutes, or until the sides of the cakes are firm but the centers are soft.
- Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
Notes
- This dessert is best served fresh and warm to enjoy the molten center.
- You can top with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 20g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 175mg