Chocolate Lava Cakes
Rich and decadent mini chocolate cakes with ooey-gooey chocolate lava inside.
Servings 4
Ingredients
- Cocoa powder, for dusting ramekins
- 8 tbsp (1 stick) unsalted butter
- 7 oz semi-sweet chocolate chips, or mix of semi-sweet and bittersweet
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- 1/4 tsp kosher salt
- 3 tbsp all-purpose flour
Instructions
- Preheat the oven to 425°F. Grease four 6-ounce ramekins and dust with cocoa powder. Place the ramekins on a baking sheet and set aside.
- Either in a double boiler over simmering water, or in the microwave in 20-second increments, melt the butter with the chocolate. Stir gently until smooth.
- With a hand mixer or in a stand mixer, beat the eggs with the egg yolks, sugar and salt at high speed, until mixture is pale and has thickened.
- Fold the flour and the chocolate into the egg mixture. Ladle the batter into the ramekins and bake for 12 to 14 minutes, or until the sides of the cakes are firm but the centers are still soft and gooey. Let the cakes cool for 1 minute, then invert onto serving plates. Let sit inverted for 8 to 10 minutes before unmolding. (Careful – those ramekins get hot.)
- Serve alone or dusted with powdered sugar, or with ice cream, whipped cream, and/or fresh raspberries.
Notes
You can also use half a muffin tin instead of ramekins, making 6 cakes instead of 4.