chocolate lava cake recipe

Ingredients

• 113g Dark Chocolate, chopped
• 113g Unsalted Butter, cut into cubes
• 2 Large Eggs
• 2 Large Egg Yolks
• 75g Granulated Sugar
• 25g All-Purpose Flour
• Pinch of Salt
• 1 Tablespoon Cocoa Powder (for dusting)
• Butter for greasing ramekins

Instructions

1. Preheat oven to 220°C (428°F). Grease and flour two 175ml (1/2 cup) ramekins.
2. Melt chocolate and butter together in a double boiler or microwave in 30-second intervals, stirring until smooth.
3. In a separate bowl, whisk together the eggs and egg yolks. Gradually whisk in the sugar until pale and fluffy.
4. Gently fold the melted chocolate mixture into the egg mixture.
5. Sift in the flour and salt, folding until just combined. Do not overmix.
6. Divide the batter evenly between the prepared ramekins.
7. Bake for 12-15 minutes, or until the edges are set but the center is still soft.
8. Let cool in the ramekins for 1 minute before inverting onto plates. Dust with cocoa powder.

Notes

• For a more intense chocolate flavor, use 70% or higher dark chocolate.
• Do not overbake – the center should remain molten.
• Serve immediately for the best lava effect.
• Ramekins should be well-greased to ensure easy release.
• To keep the cakes warm longer, serve with a scoop of vanilla ice cream.