Chocolate Lava Cake
Indulge in the rich and decadent delight of Chocolate Lava Cake, a dessert that is sure to impress with its gooey, molten center bursting with rich chocolate flavor.
Servings: 4 servings
Ingredients
Ingredients
- 2 large Eggs
- 2 large Egg Yolks
- ¼ cup Granulated Sugar
- 3.5 ounces Dark Chocolate Chips I used Ghirardelli 60% dark chips
- 5 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 1 tablespoon Unsweetened Cocoa Powder
- ¼ teaspoon Salt
- ½ teaspoon Vanilla Extract
- to taste Powdered Sugar for dusting
- to taste Fresh Raspberries for garnish
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Lightly grease four 6-ounce ramekins with butter and dust with cocoa powder.
- Step 2: In a medium microwave-safe bowl, combine the dark chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Step 3: In a separate large bowl, combine the eggs, egg yolks, and granulated sugar. Whisk together vigorously until thick and pale.
- Step 4: Pour the melted chocolate mixture into the egg mixture, stirring gently until combined.
- Step 5: Sift the flour, cocoa powder, and salt over the chocolate mixture. Add the vanilla extract and fold gently until just combined.
- Step 6: Evenly distribute the batter among the prepared ramekins, filling each about 3/4 full.
- Step 7: Place the filled ramekins on a baking sheet and bake for 12-14 minutes until the edges are firm and the center is soft.
- Step 8: Allow the cakes to cool for 1 minute before inverting onto dessert plates. Dust with powdered sugar, garnish with fresh raspberries, and serve immediately.
Equipment
- Ramekins
- Mixing Bowl
- Baking Sheet
- Microwave
Notes
Make sure to use high-quality chocolate for the best flavor. You can prep the batter in advance and refrigerate it in the ramekins.