Chocolate Lava Cake

nibbleboard.com/recipes/chocolate-lava-cake

Ingredients

Instructions

1. Preheat the oven to 450°F (230°C). Butter the inside of six 4- to 5-ounce ramekins generously, then lightly dust with flour, tapping out the excess. Place them on a baking sheet.
2. Combine the butter and chopped chocolate in a double boiler over low heat. Stir frequently until completely melted and smooth. Alternatively, microwave in 30-second bursts, stirring between each, until smooth. Set aside to cool slightly.
3. In a large mixing bowl, combine the eggs, egg yolks, sugar, and salt. Beat with an electric mixer on medium speed until the mixture is thick and pale yellow, about 2-3 minutes.
4. Pour the melted chocolate mixture into the egg mixture. Fold gently with a spatula until just combined. Sift the flour over the top and fold in until no streaks remain. Don't overmix.
5. Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
6. Bake for 6 to 8 minutes until the sides are firm and set but the center still looks soft and jiggly when you gently shake the pan. The tops will look slightly puffed and may have a thin crack.
7. Let the cakes cool in the ramekins for exactly 1 minute — no more, or the center will continue cooking.
8. Run a thin knife around the edge of each ramekin. Place a dessert plate upside down on top, quickly flip, and lift the ramekin straight up. The cake should slide right out.
9. Dust with powdered sugar, add fresh raspberries, and serve immediately with a scoop of vanilla ice cream if desired.

Nutrition per Serving

Chef Tips

• I've found the real key is your oven temperature — every oven is different. If your center isn't molten, reduce the time by 1 minute next batch. If the cake collapses when you flip it, add 1 minute. After one test run, you'll have it dialed in perfectly for your oven.
• Use good chocolate — at least 60% cacao bittersweet. I grab Ghirardelli baking bars. The chocolate IS the dessert here, so cheap chips won't cut it.
• You can prep the batter up to 24 hours ahead. Fill the ramekins, cover tightly with plastic wrap, and refrigerate. Add 1-2 extra minutes of bake time straight from the fridge.
• Greasing AND flouring the ramekins is non-negotiable. Skip either step and the cakes will stick. I learned this the hard way on Valentine's Day two years ago.
• If you don't have ramekins, a well-greased muffin tin works in a pinch — just reduce baking time to 5-6 minutes.

Storage

Lava cakes are best eaten fresh. Leftover baked cakes can be refrigerated for 1 day and reheated in a 350°F oven for 5-6 minutes, but the center won't be as molten.