Molten Lava Cakes
These individual chocolate cakes take just 20 minutes from start to finish, making them perfect for both special occasions and spontaneous dessert cravings. The contrast between the tender cake exterior and the flowing chocolate center creates an unforgettable dessert experience.
Ingredients
- 8 ounces high-quality semi-sweet chocolate chopped
- ½ cup unsalted butter
- 4 large eggs at room temperature
- ½ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
- Cocoa powder for dusting
Instructions
- Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust with cocoa powder.
- Melt the chocolate and butter together using a double boiler or microwave in 30-second intervals, stirring between each interval until smooth. Let it cool slightly.
- In a separate bowl, whisk together eggs, sugar, and salt until the mixture becomes slightly lighter in color – about 2 minutes by hand or 1 minute with an electric mixer.
- Gently fold the chocolate mixture into the egg mixture until mostly combined. Add flour and fold just until no dry streaks remain. Don't overmix!
- Divide the batter between your prepared ramekins. They should be about ¾ full.
- Bake for 12-14 minutes, until the edges are set but the center still jiggles slightly when gently shaken.