Description
A delicious molten lava cake that is rich and chocolatey, perfect for dessert lovers.
Ingredients
Scale
- 4 tablespoons unsalted butter, cubed (plus more for greasing ramekins)
- 3 ounces bittersweet chocolate, chopped
- 1 whole egg and 1 egg yolk, room temperature
- ¼ cup granulated sugar
- ¼ teaspoon instant espresso powder
- ½ teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- Pinch of salt
- 1 tablespoon cocoa powder, for dusting
- 2 8oz ramekins (we use these cast iron mini cocottes)
Instructions
- Preheat the oven to 450°F / 230˚C. Prepare the ramekins or cocottes by evenly coating the interior with softened butter or cooking spray. Using a small sieve, dust the bottoms and sides evenly with cocoa powder, then tap the ramekin upside down (over a sink) to remove excess powder.
- In a small, microwave safe bowl, melt the butter and chocolate in the microwave in 20 second intervals, stirring well in between. Once melted, whisk well to ensure they’re evenly incorporated. You should have a silky smooth ganache-like mixture. Set aside.
- In a medium mixing bowl, beat the sugar, whole egg and egg yolk on high until slightly airy and pale, about 2-4 minutes.
- Add the melted chocolate mixture, flour, vanilla, espresso powder, and salt to the eggs, and gently fold with a spatula until fully incorporated.
- Divide the batter between the two prepared ramekins.
- If using cast iron ramekins, bake for 9-10 min. If using ceramic ramekins, bake for 11-13 min. The lava cakes are ready when the edges are set and the center is still jiggly. (Don’t be tempted to over-bake! They will look very soft, but will continue to set out of the oven.) Once out of the oven, let the cakes sit 2-3 for a few minutes to set up.
- Use a small pairing knife to loosen the edges of the cake.
- Place a small plate on top of the ramekin, and flip upside down to release. You may need to tap on the top of the ramekin a few times to release the cake.
- Optional: Garnish the cake with a dusting of powdered sugar, some fresh berries, or a scoop of vanilla ice cream, and enjoy warm!
Notes
- For best results, serve immediately while warm.
- Experiment with different types of chocolate according to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 15g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg