Chocolate Lava Cake
Chocolate lava cake bakes a batter of melted dark chocolate, butter, eggs, sugar, and a small amount of flour in ramekins at high heat for a brief window, producing a set exterior with a molten chocolate core. At 220 degrees Celsius for ten to twelve minutes, the edges firm into a soft cake while the center stays liquid - breaking the surface releases a stream of warm, concentrated chocolate. The bittersweet depth of dark chocolate combines with the butterfat to create a dense, velvety richness, while vanilla extract rounds out the flavor. Timing is critical: overbaking by even two minutes solidifies the center and eliminates the signature lava effect.
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Instructions
- 1
Preheat oven to 220C and grease 2 ramekins, then dust with cocoa powder.
- 2
Melt chocolate and butter over a bain-marie until smooth.
- 3
Whisk eggs and sugar for about 2 minutes until slightly lighter.
- 4
Mix in melted chocolate, vanilla, and salt, then fold in sifted flour gently.
- 5
Divide batter into ramekins and level the tops.
- 6
Bake 10-12 minutes until edges are set but centers remain soft.
- 7
Rest for 1 minute, invert onto plates, and serve immediately.
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