Chocolate Lava Cake
Ingredients:
- 4 oz (115g) bittersweet chocolate
- ½ cup (115g) unsalted butter
- 1 cup (120g) powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp vanilla extract
- ½ cup (65g) all-purpose flour
- Pinch of salt
- Butter and cocoa powder (for greasing and dusting ramekins)
Instructions:
- Prepare the Ramekins:
- Preheat your oven to 425°F (220°C).
- Generously butter four 6-ounce ramekins and dust the insides with cocoa powder. Tap out any excess cocoa powder and set the ramekins aside on a baking sheet.
- Melt Chocolate and Butter:
- In a microwave-safe bowl, combine the bittersweet chocolate and butter.
- Microwave in 30-second intervals, stirring between each, until the chocolate and butter are fully melted and smooth.
- Mix Sugar and Eggs:
- In a separate bowl, whisk together the powdered sugar, eggs, egg yolks, and vanilla extract until well combined and slightly thickened.
- Combine Ingredients:
- Gradually pour the melted chocolate mixture into the egg mixture, stirring constantly until fully incorporated.
- Add the flour and a pinch of salt, folding gently until just combined. Do not overmix.
- Fill the Ramekins:
- Divide the batter evenly among the prepared ramekins.
- Bake:
- Bake for 12-14 minutes, until the edges are set but the centers are still soft. The tops should look firm and slightly cracked, but the middle should jiggle when you gently shake the baking sheet.
- Serve:
- Allow the cakes to cool in the ramekins for 1-2 minutes, then run a knife around the edges to loosen them.
- Carefully invert each ramekin onto a plate and gently lift to release the cake.
- Serve immediately, optionally with a dusting of powdered sugar, a scoop of vanilla ice cream, or fresh berries.
