Molten Chocolate Lava Cakes
Molten Chocolate Lava Cakes
Ingredients
- 1/2 cup unsalted butter, plus extra for ramekins
- 6 ounces semisweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cocoa powder, for dusting ramekins
- as needed powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 425°F. Butter four 6-ounce ramekins generously and dust them with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet.
⏱️ 3 min•🌡️ 425
- 2
In a medium heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl), melt the unsalted butter and chopped semisweet chocolate together, stirring occasionally until smooth. Remove from heat and let cool slightly.
⏱️ 5 min
- 3
In a separate large bowl, whisk together the whole eggs, egg yolks, and granulated sugar until light in color and slightly thickened.
⏱️ 3 min
- 4
Gradually whisk the slightly cooled chocolate mixture into the egg mixture until well combined.
⏱️ 2 min
- 5
Gently fold in the all-purpose flour until just combined. Be careful not to overmix.
⏱️ 1 min
- 6
Divide the batter evenly among the prepared ramekins.
⏱️ 1 min
- 7
Bake for 10-12 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. The tops should look puffed and slightly cracked.
⏱️ 12 min•🌡️ 425
- 8
Carefully remove the ramekins from the oven. Let them cool for 1 minute, then invert each cake onto a dessert plate. Dust with powdered sugar before serving immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Molten Chocolate Lava Cakes
Ingredients
- 1/2 cup unsalted butter, plus extra for ramekins
- 6 ounces semisweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cocoa powder, for dusting ramekins
- as needed powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 425°F. Butter four 6-ounce ramekins generously and dust them with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet.
⏱️ 3 min•🌡️ 425 - 2
In a medium heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl), melt the unsalted butter and chopped semisweet chocolate together, stirring occasionally until smooth. Remove from heat and let cool slightly.
⏱️ 5 min - 3
In a separate large bowl, whisk together the whole eggs, egg yolks, and granulated sugar until light in color and slightly thickened.
⏱️ 3 min - 4
Gradually whisk the slightly cooled chocolate mixture into the egg mixture until well combined.
⏱️ 2 min - 5
Gently fold in the all-purpose flour until just combined. Be careful not to overmix.
⏱️ 1 min - 6
Divide the batter evenly among the prepared ramekins.
⏱️ 1 min - 7
Bake for 10-12 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. The tops should look puffed and slightly cracked.
⏱️ 12 min•🌡️ 425 - 8
Carefully remove the ramekins from the oven. Let them cool for 1 minute, then invert each cake onto a dessert plate. Dust with powdered sugar before serving immediately.
⏱️ 5 min