Molten Lava cake is amazing. As someone who really prefers to cook rather than bake, I was amazed when I saw how “easy” the recipes for lava cake were. I have tried a few recipes and I like the consistency of this cake recipe the best. Sorry I tried so many – that I don’t remember the source.
- Butter to grease ramekins
- 2 egg yolks
- 2 eggs
- 3 tablespoons white sugar
- 3 1/2 ounces chopped dark chocolate
- 5 tablespoons butter
- 4 teaspoons unsweetened cocoa powder
- 3 tablespoons flour
- 1 pinch salt
- 1/8 teaspoon vanilla extract
- Butter the inside of 4 (5 1/2 ounce) ramekins.
- In a large bowl whisk together egg yolks, eggs, and sugar in a bowl until light, foamy.
- Melt chocolate and butter in a microwave-safe bowl, stirring at 30-second intervals to insure you don’t burn the chocolate. About 1 to 3 minutes depending on your microwave.
- Stir melted chocolate mixture into egg and sugar mixture until combined.
- Sift cocoa powder into the mixture and stir to combine.
- Sift flour and salt into the mixture and stir well until it has a consistency of a batter
- Stir vanilla extract into the batter.
- Transfer batter to a Ziploc plastic bag.
- Snip one corner of the bag with scissors to create a tip.
- Squeeze batter in to the ramekins
- Gently shake the ramekins to remove any air bubbles
- Refrigerate 30 minutes. (at this time preheat your oven to 425 degrees F)
- Arrange the ramekins in a casserole dish.
- Pour hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
- Bake in the preheated oven for 15-18 minutes.
- Let cool for 15 minutes.
- Loosen the edges from the ramekin with a butter knife.
- Invert each cake onto a plate.
- I like to drizzle some chocolate ganache and sprinkle some mini chocolate chips on top as well.