Molten Chocolate Cake

Why This Recipe Works: Molten Chocolate Cake, also known as Lava Cake, combines the best parts of a soufflé and a flourless chocolate cake. The outer cake is firm, while the center is warm and gooey, providing a delicious surprise with every bite. This dessert is quick to prepare and perfect for special occasions or indulgent treats.

Ingredients:

• 4 oz (113g) semisweet or bittersweet chocolate, chopped
• 1/2 cup (113g) unsalted butter
• 1 cup (120g) powdered sugar
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 cup (30g) all-purpose flour
• A pinch of salt
• Optional: powdered sugar, ice cream, or fresh berries for serving

Directions:

1. Prepare the Ramekins:
   • Preheat your oven to 425°F (220°C).
   • Grease four 6-ounce ramekins with butter and lightly dust with cocoa powder to prevent sticking. Place the ramekins on a baking sheet.
2. Melt the Chocolate and Butter:
   • In a microwave-safe bowl or over a double boiler, melt the chopped chocolate and butter together until smooth. If using a microwave, heat in 20-30 second intervals, stirring after each until fully melted and combined.
3. Mix the Batter:
   • Stir in the powdered sugar until well combined.
   • Add the eggs and egg yolks, mixing thoroughly.
   • Stir in the vanilla extract.
   • Gently fold in the flour and a pinch of salt until just combined. Be careful not to overmix.
4. Fill the Ramekins:
   • Divide the batter evenly among the prepared ramekins.
5. Bake the Cakes:
   • Bake for 12-14 minutes, or until the edges are firm but the center is still soft and slightly jiggly. The top should be set, but if you gently press it, it should feel soft underneath.
   • Remove from the oven and let stand for 1 minute.
6. Serve:
   • Run a knife around the edges of the cakes to loosen, then carefully invert each ramekin onto a serving plate.
   • Dust with powdered sugar and serve immediately, optionally with a scoop of ice cream or fresh berries.

Note:

• These cakes can be made ahead and refrigerated for up to a day. Bring to room temperature before baking or add an extra minute to the baking time if baking directly from the fridge.