Chocolate Lava Cake
Chocolate Lava Cake
Ingredients
- 165 g chocolate
- 115 g unsalted butter
- 50 g sugar
- pinch salt
- 2 eggs
- 2 egg yolks
- 2 tablespoons flour, for the mixture
- 1 teaspoon flour, to coat ramekins
- as needed powdered sugar, for garnish, optional
Instructions
- 1
Preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180
- 2
Place the 165 grams of chocolate and 115 grams of unsalted butter in a heatproof bowl. Set this bowl over a pot of simmering water (creating a double boiler). Stir continuously until the chocolate and butter are fully melted and smooth. Once melted, remove the bowl from the heat.
⏱️ 5 min
- 3
In a separate mixing bowl, add the 2 whole eggs, 2 egg yolks, 50 grams of sugar, and a pinch of salt. Whisk these ingredients together until they are well combined and appear slightly pale and fluffy.
⏱️ 3 min
- 4
Add 2 tablespoons of flour to the egg mixture and whisk until just combined, ensuring there are no lumps of flour.
⏱️ 1 min
- 5
Pour the melted chocolate and butter mixture into the egg and flour mixture. Gently whisk until the ingredients are just combined and the batter is smooth. Be careful not to overmix.
⏱️ 2 min
- 6
Prepare your ramekins by greasing them with butter. Then, dust the greased ramekins with 1 teaspoon of flour (or cocoa powder, if preferred for a darker finish).
⏱️ 2 min
- 7
Pour the chocolate lava cake batter into the prepared ramekins, filling each approximately three-quarters full.
⏱️ 1 min
- 8
Place the filled ramekins on a baking tray.
⏱️ 1 min
- 9
Bake in the preheated oven at 180°C for 12-15 minutes. The edges should be set, but the center should still be slightly wobbly for that molten lava effect.
⏱️ 15 min•🌡️ 180
- 10
Once baked, carefully remove the lava cakes from the oven. Let them cool slightly in the ramekins for a moment (about 1-2 minutes) before inverting each onto a serving plate.
⏱️ 2 min
- 11
Optionally, dust with powdered sugar before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Lava Cake
- 165 g chocolate
- 115 g unsalted butter
- 50 g sugar
- pinch salt
- 2 eggs
- 2 egg yolks
- 2 tablespoons flour, for the mixture
- 1 teaspoon flour, to coat ramekins
- as needed powdered sugar, for garnish, optional
Instructions
- 1
Preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180 - 2
Place the 165 grams of chocolate and 115 grams of unsalted butter in a heatproof bowl. Set this bowl over a pot of simmering water (creating a double boiler). Stir continuously until the chocolate and butter are fully melted and smooth. Once melted, remove the bowl from the heat.
⏱️ 5 min - 3
In a separate mixing bowl, add the 2 whole eggs, 2 egg yolks, 50 grams of sugar, and a pinch of salt. Whisk these ingredients together until they are well combined and appear slightly pale and fluffy.
⏱️ 3 min - 4
Add 2 tablespoons of flour to the egg mixture and whisk until just combined, ensuring there are no lumps of flour.
⏱️ 1 min - 5
Pour the melted chocolate and butter mixture into the egg and flour mixture. Gently whisk until the ingredients are just combined and the batter is smooth. Be careful not to overmix.
⏱️ 2 min - 6
Prepare your ramekins by greasing them with butter. Then, dust the greased ramekins with 1 teaspoon of flour (or cocoa powder, if preferred for a darker finish).
⏱️ 2 min - 7
Pour the chocolate lava cake batter into the prepared ramekins, filling each approximately three-quarters full.
⏱️ 1 min - 8
Place the filled ramekins on a baking tray.
⏱️ 1 min - 9
Bake in the preheated oven at 180°C for 12-15 minutes. The edges should be set, but the center should still be slightly wobbly for that molten lava effect.
⏱️ 15 min•🌡️ 180 - 10
Once baked, carefully remove the lava cakes from the oven. Let them cool slightly in the ramekins for a moment (about 1-2 minutes) before inverting each onto a serving plate.
⏱️ 2 min - 11
Optionally, dust with powdered sugar before serving.
⏱️ 1 min