Chocolate Lava Cake Recipe
Every chocaholic's weakness - chocolate cake with an oozing, gooey molten chocolate centre that spills out when you dig in with your spoon
Servings: 4 individual cakes
Ingredients
- 3 (3) Large Eggs, (medium in the UK)
- 100 g (½ cup) Granulated Sugar, (caster sugar) plus extra for ramekins
- 75 g (2.6 oz) Dark Chocolate, 80% cocoa or above is best
- 85 g (¾ stick) Unsalted Butter, plus extra for ramekins
- 1 tablespoon (1 tablespoon) Cocoa Powder
- 40 g (⅓ cup) All-purpose Flour, (plain flour)
Instructions
- Prepare ramekins by covering the inside with butter and then coating well with a layer of sugar.
- Break the chocolate into small pieces and put it in a microwave-safe bowl along with the butter and cocoa powder.
- Microwave in 30-second increments until everything is totally melted. Alternatively, you could melt the ingredients over a double boiler.
- In a separate bowl, whisk together the eggs and sugar, just until combined - you are not trying to add any air here.
- Gently mix the melted chocolate mixture into the egg mix aturend stir until just combined.
- Fold in the sifted flour, be careful not to overmix.
- Pour the batter into the prepared ramekins, they should be about ¾ full. Cover with plastic wrap and put in the fridge to firm up until right before you are ready to serve. For a super smooth molten middle, chill overnight - but you can get away with 4 hours.
- When ready to serve, preheat the oven to 375°F / 190°C (170° fan) and prepare the plates you want to serve it on. It's important to serve these as quickly as possible once they come out of the oven
- Bake for 10-12 minutes, depending on your oven and the size of your ramekins. After the 10-minute mark, watch your lava cakes like a hawk, they change very quickly from the stage where they will make a chocolatey puddle on your plate to the stage where they are overbaked and won't ooze properly. You'll know they are ready when the outside looks baked and is pulling away from the edges slightly, but the middle still looks slightly glossy - if you tap the ramekins, the center should still be jiggly - but it should wobble all together as a whole, rather than sloshing like liquid.
- Remove from the oven and let sit for a minute, then run a knife around the outside edge of the cakes to help release them. Place a plate over the top of the ramekin and invert it, then carefully remove the ramekin. Repeat for all the cakes.
- Sprinkle with a dusting of powdered sugar and serve with ice cream and raspberries!