Dark Chocolate Lava Cake
A favorite decadent molten chocolate cake
Servings 6
Ingredients
- 12 oz 72 - 80% dark chocolate
- 1/2 stick unsalted butter
- 5 eggs
- 2 egg yolks
- 3/4 cup white granulated sugar
- 1 tsp salt
- 1 tsp vanilla extract
- 1/4 cup AP flour
- Cocoa powder for dusting
Instructions
- Preheat oven to 450 °F.
- In a double boiler, melt the chocolate and butter until glossy and smooth.
- In a medium bowl, whisk eggs, egg yolks, sugar, salt, and vanilla until light and fluffy.
- Let the chocolate mixture cool slightly, then add it to the egg/sugar mixture until smooth.
- Fold in the flour with a spatula until no streaks remain.
- Coat the inside of your ramekins with a thin layer of butter and dust lightly with cocoa powder. Shake out any excess.
- Spoon the batter into your ramekins, 2/3 of the way full.
- Bake for 12 - 16 minutes until the cakes have a very slight sinkhole appearance in the middle.
- Let the cakes cool slightly and de-mold.
Notes
- Always use a glass or meal bowl for your double boiler setup. And make sure you use a potholder to brace the bowl while you stir.
- To serve the lava cakes, first place your plate upside down on top of the ramekin. Then, using a kitchen towel, brace the ramekin to the plate and flip them upside down so the ramekin is upside down on your plate. Carefully remove the ramekin without burning yourself and you should have a perfect lava cake!
- Dust with powdered sugar when ready to serve or serve it with fresh raspberries for some acidity.