Chocolate Lava Cake
Quick answer
- Total time
- 27 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
A short bake in a very hot oven sets the sides and top like cake while the center stays as melted chocolate that runs out at the first spoonful.
Read more
Since the cakes are turned out onto the plate, the ramekins are buttered and coated with cocoa with no gaps. The batter can wait in the ramekins in the fridge; baked straight from cold, it needs 1 or 2 minutes more.
Ingredients
Instructions
- 1
Preheat the oven fully to 220C.
Coat the inside of 2 ramekins with butter, then dust lightly with cocoa powder so the cakes release cleanly after baking.
- 2
Melt 100 g dark chocolate with 70 g unsalted butter over a gentle bain-marie.
Keep the water below a boil and stir until the mixture looks glossy, smooth, and fully combined.
- 3
Whisk 2 eggs with 45 g sugar for about 2 minutes, until the color lightens slightly and fine bubbles appear.
Add the melted chocolate mixture while it is warm but not hot.
- 4
Mix in 0.5 teaspoon vanilla extract and a pinch of salt.
Sift in 25 g cake flour, then fold only until no dry flour is visible so the cakes stay tender.
- 5
Divide the batter between the 2 ramekins and level the tops.
If the filled ramekins were refrigerated ahead, bake them directly from cold and add 1-2 minutes to the baking time.
- 6
Bake at 220C for 10-12 minutes, checking from minute 10.
Remove when the edges are set but the centers still wobble slightly, rest 1 minute, then invert onto plates and serve immediately.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Fudgy Brownies
unsalted butter, eggs
Gateau au Chocolat (Rich Flourless Chocolate Cake)
unsalted butter, eggs
Black Sesame Brownies
unsalted butter, eggs