Description
Molten chocolate lava cakes baked in ramekins until the edges set and the center stays runny. From Your Daily Hit.
Ingredients
Scale
- 4 ounces (113g) bittersweet chocolate (60–70%), chopped
- 4 tablespoons (57g) unsalted butter, plus more for the ramekins
- 1 teaspoon unsweetened cocoa powder, for dusting
- 2 large eggs
- 2 large egg yolks
- 1/4 cup (50g) granulated sugar
- 1/8 teaspoon fine salt
- 2 tablespoons (16g) all-purpose flour
- 1/2 teaspoon vanilla extract
- Powdered sugar or vanilla ice cream, for serving
Instructions
- Heat the oven to 425°F (220°C). Butter two 6-ounce ramekins and dust with cocoa. Tap out the extra. Set them on a small sheet pan.
- Melt the chocolate and butter over a double boiler or in short microwave bursts. Stir until smooth. Cool 3 minutes.
- Whisk the eggs, yolks, sugar, and salt until slightly thick, about 1 minute. Whisk in the chocolate, then the flour and vanilla just until no dry streaks remain.
- Divide the batter between the ramekins. Bake 12 to 14 minutes until the edges are set and the centers still jiggle in a nickel-sized spot.
- Rest 1 minute. Run a knife around the edge, invert onto plates, or eat from the ramekin. Dust with powdered sugar.
Notes
Underbaked is the point. If you wait until the top is fully firm, you have a brownie. The batter can wait 2 hours in the fridge; add 1 minute to the bake.
- Prep Time: 12 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Bake
- Cuisine: French-American