Impress that special someone with a classic chocolate molten lava cake recipe. Just 6 simple ingredients create a tender cake with oozy chocolate filling.
ingredient
- 9 tablespoons unsalted butter, divided
- 6 ounces bittersweet chocolate, baking bars, chopped
- 2 large eggs
- 2 large egg yolks
- ¼ cup sugar
- 1 pinch kosher salt
- 2 tablespoons all-purpose flour, plus extra for dusting ramekins
- powdered sugar, for dusting
Directions
- Preheat the Oven – Set the oven rack to the middle position. Preheat the oven to 450°F (232°C).
- Prepare the Ramekins – Melt 1 tablespoon of butter in a microwave-safe dish, for about 30 seconds. Brush it on the inside of four 8-ounce ramekins. Lightly coat with flour and tap out the excess. Set the ramekins on a baking sheet.
- Melt the Chocolate – In a double boiler, over simmering water, melt 8 tablespoons of butter with the chocolate. Whisk to combine until smooth, then remove from heat.
- Combine the Ingredients – Using a stand mixer with the whisk attachment or hand-held mixer, beat the eggs and egg yolks, sugar, and salt at high speed until thickened and pale, about 3 minutes. Quickly fold the chocolate into the mixture. Fold in the flour until just combined.
- Bake – Evenly divide the batter into the prepared ramekins. Bake on the baking sheet for 9 minutes, or until the sides are set, the tops slightly cracked, and the centers are slightly jiggly.
- To Serve – Let the cakes cool in the ramekins for 1 minute. Run a knife or small spatula along the sides a few times to release.
- Cover each ramekin with an inverted dessert plate. Wear an oven mitt and carefully turn each one over, and let stand for 10 seconds. Use a spatula or knife to lift the corner of the ramekin and a gloved hand to lift and unmold the cake. Sprinkle with powdered sugar and serve immediately.
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