Chocolate Lava Cake

Name: Chocolate Lava Cake
Total time: 25 min
Yield: 4 servings
Cuisine: Desserts
Ingredients: 6 oz bittersweet chocolate, chopped; 1/2 cup (1 stick) unsalted butter, plus more for the ramekins; 2 large eggs; 2 large egg yolks; 1/4 cup granulated sugar; Pinch of salt; 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract; Cocoa powder, for dusting the ramekins; Powdered sugar and vanilla ice cream, for serving

Individual dark chocolate cakes with set edges and a molten, gushing center that flows out the moment your fork breaks through.

25 minutes

Serves 4

Dessert

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

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.

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