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Ramekins
Measuring Spoons
Sheet Tray
Large Whisk
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Perfect Chocolate Lava Cake in under 30 Minutes
Ingredients
- 5oz/143g bittersweet chocolate 72%-85%
- 5 tbsp unsalted butter
- 2 large eggs
- 2 large egg yolks
- 5.25oz/149g 3/4 cup white sugar
- 1/8 tsp coarse salt
- 1 tsp vanilla extract
- 1 tbsp all purpose flour
- butter and sugar to coat ramekins
Instructions
- Heat oven to 425 F/218 C.
- Break up chocolate into pieces. Place chocolate and butter in a bowl. Heat water in a small pot until simmering and set bowl on top. Bottom of bowl should not touch water. Stir butter and chocolate occasionally and melt until smooth. Remove from pot, set on a towel and place on counter.
- Generously butter and sugar 4 ramekins or any 4 oven proof containers. Place ramekins on a sheet tray.
- Place eggs and yolks in a large bowl and whisk well. Add sugar and whisk for 1 minute. Scrape down sides of bowl and whisk well. Add salt and mix. Add flour and whisk to combine. Mix in vanilla extract. Add chocolate while whisking. Make a smooth batter.
- Using an ice cream scoop, divide batter evenly into ramekins. Bake in the heated oven for 10-12 minutes until edges are set and middle looks set but jiggly.
- Remove from oven and let stand for 1 minute. Using tongs, place a ramekin on a cloth and cover with a small plate. Turn over onto plate and leave on your counter for 1 minute. Lift up ramekin to dislodge cake. Tap on bottom and sides of ramekin if cake is difficult to turn out. If desired, serve with vanilla ice cream and berries.
- ***Substitute cocoa powder or all purpose flour for sugar to coat ramekins.
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