Chocolate Lava Cakes
Easy, decadent, and they make you look super fancy. These mini cakes are another super fast dessert that you can even prepare beforehand and store in the fridge or freezer until you need them. P.S. If you freeze them first it’s even easier to get the classic gooey center. Makes 4 6oz cakes
Ingredients:
- 8 Tbsp. butter (1 stick)
- 6 oz. dark baking chocolate (60%+), chopped
- 2 eggs + 2 yolks
- ¼ C Sugar
- Salt, pinch
- 2 Tbsp. all purpose flour
- Cocoa powder for dusting
- Vanilla ice cream, fresh berries, whipped cream, or caramel sauce, optional
Equipment:
- 4 6oz. Ramekins, a muffin tin, or other small heatproof vessels.
- Double boiler (large bowl over a saucepan of simmering water)
- Mixing bowls
- Whisk
- Sturdy spatula
- Kitchen scale (optional, but helpful)
- Baking tray
Directions:
- Preheat oven to 450F. Butter and dust 4 6-8oz ramekins with cocoa powder (if you do not have ramekins, prepare 6 slots of a muffin tin and shorten your cook time by 2 minutes), tapping out any excess cocoa.
- In your double boiler (see 0:57 in the video for how to set up your double boiler) melt the butter and chocolate. Set aside to cool slightly. In a medium bowl, whisk together your eggs, sugar, and salt until they have become thick and pale.
- Gently fold your chocolate mixture and 2 Tbsp. of flour into your egg mixture until there are no more streaks. Evenly divide your mixture amongst the 4 ramekins (~110-115g each). Set the ramekins onto a baking tray and bake for 12-minutes at 450F (if you are using a muffin tin, bake for 10-minutes). The outer edges of your cakes should look firm while the center still looks a bit soft/under done. Let rest in the ramekins for 1-minute before inverting onto a plate (see 40:13 for visual directions on how to do this), then wait at least 10-seconds before removing the ramekins.
- Dust with more cocoa powder and top with ice cream (fresh berries, whipped cream, or caramel sauce are also good options). Serve immediately.
