Chocolate Molten Lava Cakes
Molten lava cakes have a thin, tender cake shell around a warm, flowing chocolate center. They take only a handful of ingredients and bake in about 12 minutes, which makes them an impressive dessert for date nights and dinner parties.
Preparation Steps
Heat the oven to 425°F (220°C). Butter four 6-oz (175 ml) ramekins well, then dust them with cocoa powder and tap out the excess.
Melt the butter and chocolate together in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Remove from the heat and let cool for a few minutes.
In another bowl, whisk the eggs, egg yolks and sugar for 2 to 3 minutes, until pale and thickened.
Gently fold the chocolate mixture into the eggs, then sift in the flour and fold until no dry streaks remain.
Divide the batter among the ramekins and set them on a baking sheet. Bake for 12 to 14 minutes, until the sides are firm but the centers still wobble when gently shaken.
Let the cakes stand for 1 minute. Run a thin knife around the edges, place a plate on top and invert carefully.
Dust with powdered sugar and serve immediately.
Tips & Variations
- Bake one test cake first if you are unsure of your oven; a minute too long sets the center.
- Use semisweet chocolate for a sweeter cake, and serve with vanilla ice cream or fresh raspberries.
- You can fill the ramekins, cover and refrigerate for up to 1 day; add 2 to 3 minutes to the baking time. The eggs in the center stay soft, so serve them fresh and freshly baked.
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