Chocolate Lava Cake

Chocolate Lava Cake

Molten chocolate lava cakes with a soft, cakey shell and a rich, flowing chocolate center — the perfect dessert to impress with minimal effort!

Ingredients (for 4 cakes):

• 100g (3.5 oz) dark chocolate (70% cocoa recommended)

• 100g (7 tbsp) unsalted butter, plus extra for greasing

• 2 large eggs

• 2 egg yolks

• ¼ cup (50g) granulated sugar

• 2 tablespoons all-purpose flour

• Pinch of salt

• Cocoa powder (for dusting)

Instructions:

1. Preheat Oven:
   Preheat your oven to 220°C (425°F). Grease 4 ramekins and lightly dust with cocoa powder.

2. Melt Chocolate & Butter:
   In a heatproof bowl, melt the chocolate and butter together over a pan of simmering water (double boiler). Stir until smooth. Remove from heat and let cool slightly.

3. Whisk Eggs & Sugar:
   In a separate bowl, whisk eggs, yolks, and sugar until thick and pale (about 2–3 minutes).

4. Combine:
   Slowly mix the melted chocolate into the egg mixture. Sift in the flour and add a pinch of salt. Fold gently until smooth.

5. Bake:
   Divide the batter evenly into the ramekins. Bake for 10–12 minutes — the edges should be set, but the center soft.

6. Serve:
   Let rest for 1 minute. Carefully invert each ramekin onto a plate. Dust with powdered sugar or serve with vanilla ice cream and fresh berries.

Tips:

• Don’t overbake! The center should still be gooey.

• You can refrigerate the batter for up to 24 hours. Just add 1–2 extra minutes to the baking time.

• Use silicone molds for easier release if you don’t have ramekins.