Molten Chocolate Lava Cakes
Molten Chocolate Lava Cakes
Ingredients
- 1/2 cup unsalted butter, plus extra for ramekins
- 4 ounces bittersweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon cocoa powder, for dusting ramekins
- 1 tablespoon powdered sugar, for dusting, as needed
Instructions
- 1
Preheat oven to 400°F. Generously butter four 6-ounce ramekins and dust them with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet.
⏱️ 3 min•🌡️ 400
- 2
In a heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl, microwaving in 30-second intervals), melt the butter and chopped bittersweet chocolate together, stirring until smooth. Remove from heat and let cool slightly.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the whole eggs, egg yolks, and granulated sugar until light in color and slightly thickened, about 2-3 minutes.
⏱️ 3 min
- 4
Gradually fold the slightly cooled chocolate mixture into the egg mixture until just combined. Sift in the all-purpose flour and salt, folding gently until no streaks of flour remain. Be careful not to overmix.
⏱️ 4 min
- 5
Divide the batter evenly among the prepared ramekins.
⏱️ 1 min
- 6
Bake for 12-14 minutes, or until the edges are set but the centers are still jiggly. The exact baking time will depend on your oven and ramekin size. Do not overbake.
⏱️ 13 min•🌡️ 400
- 7
Carefully remove the ramekins from the oven. Let them cool for 1 minute, then invert each cake onto a serving plate. Dust with powdered sugar, as needed, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Molten Chocolate Lava Cakes
Ingredients
- 1/2 cup unsalted butter, plus extra for ramekins
- 4 ounces bittersweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon cocoa powder, for dusting ramekins
- 1 tablespoon powdered sugar, for dusting, as needed
Instructions
- 1
Preheat oven to 400°F. Generously butter four 6-ounce ramekins and dust them with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet.
⏱️ 3 min•🌡️ 400 - 2
In a heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl, microwaving in 30-second intervals), melt the butter and chopped bittersweet chocolate together, stirring until smooth. Remove from heat and let cool slightly.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the whole eggs, egg yolks, and granulated sugar until light in color and slightly thickened, about 2-3 minutes.
⏱️ 3 min - 4
Gradually fold the slightly cooled chocolate mixture into the egg mixture until just combined. Sift in the all-purpose flour and salt, folding gently until no streaks of flour remain. Be careful not to overmix.
⏱️ 4 min - 5
Divide the batter evenly among the prepared ramekins.
⏱️ 1 min - 6
Bake for 12-14 minutes, or until the edges are set but the centers are still jiggly. The exact baking time will depend on your oven and ramekin size. Do not overbake.
⏱️ 13 min•🌡️ 400 - 7
Carefully remove the ramekins from the oven. Let them cool for 1 minute, then invert each cake onto a serving plate. Dust with powdered sugar, as needed, and serve immediately.
⏱️ 2 min