Chocolate Lava Cake
Elegant individual chocolate cakes with a warm, gooey molten center that flows when cut open. Made with just a handful of pantry staples, these impressive desserts come together in minutes and bake in under 15 minutes.
Ingredients
- 8 oz dark chocolate (70% cacao), coarsely chopped
- 8 tbsp unsalted butter, cut into pieces
- 4 large eggs
- 4 large egg yolks
- 1 cup powdered sugar, sifted
- 6 tbsp all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 tbsp unsalted butter (for greasing), softened
- 2 tbsp unsweetened cocoa powder (for dusting)
- 4 scoops vanilla ice cream
Instructions
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1
Preheat oven to 425°F. Generously brush four 6-oz ramekins with 2 tbsp softened unsalted butter (for greasing) and dust with 2 tbsp unsweetened cocoa powder (for dusting), tapping out any excess.
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2
In a heatproof bowl set over a pot of barely simmering water, melt 8 oz coarsely chopped dark chocolate (70% cacao) and 8 tbsp cut into pieces unsalted butter together, stirring until smooth. Remove from heat and let cool slightly.
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3
Whisk 4 large eggs and 4 large egg yolks into the chocolate mixture, then whisk in 1 tsp vanilla extract.
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4
Sift in 1 cup sifted powdered sugar, 6 tbsp all-purpose flour, 2 tbsp unsweetened cocoa powder, and 1/2 tsp salt. Fold gently until just combined.
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5
Divide the batter evenly among the prepared ramekins.
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6
Bake for 12-13 minutes until the edges are set but the center still jiggles slightly. Do not overbake.
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7
Let rest for 1 minute, then invert onto dessert plates and serve immediately with 4 scoops vanilla ice cream.