Chocolate Lava Cake
Individual dark chocolate cakes with set edges and a molten, gushing center that flows out the moment your fork breaks through.
Contains common allergens
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Instructions
- 1
Preheat the oven to 425°F. Generously butter four 6-ounce ramekins and dust the insides with cocoa powder, tapping out the excess so the cakes release cleanly. Place them on a baking sheet.
- 2
Combine the chopped chocolate and butter in a heatproof bowl and microwave in 20-second bursts, stirring between each, until fully melted and glossy; let cool slightly.
- 3
In a separate bowl, whisk the whole eggs, egg yolks, sugar, and salt for about 2 minutes until thickened and pale. Fold the warm chocolate mixture into the eggs, then gently stir in the flour and vanilla just until no streaks remain.
- 4
Divide the batter evenly among the ramekins, filling each about three-quarters full.
- 5
Bake for 11 to 13 minutes until the edges are firm and set but the centers still look soft and jiggle slightly; do not overbake or you will lose the molten core.
- 6
Let rest for 1 minute, then run a knife around each edge, invert a plate over the ramekin, and flip together. Lift off the ramekin, dust with powdered sugar, and serve immediately with a scoop of vanilla ice cream.
Plan it in Listahan
Add Chocolate Lava Cake to your week, check it against your household's allergens, and build the shopping list automatically.