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Chocolate Lava Cakes
Individual chocolate cakes with a warm, molten center, ready in about 30 minutes.
Ingredients
| Volume | Grams |
|---|---|
| 1/2 cup unsalted butter, plus more for the ramekins | 113 g |
| 4 oz bittersweet chocolate, chopped | 113 g |
| 2 large eggs | 100 g |
| 2 large egg yolks | 100 g |
| 1/4 cup granulated sugar | 50 g |
| 1/8 tsp table salt | 0.8 g |
| 2 tbsp all-purpose flour | 15 g |
| 1 tbsp cocoa powder, for the ramekins | 5.2 g |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g). Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 425 °F. Butter the ramekins well, dust with cocoa, and set on a sheet pan.
- Melt the butter and chocolate together and stir until smooth.
- Whisk the eggs, yolks, sugar and salt until thick and pale, about 2 minutes. Whisk in the chocolate, then fold in the flour.
- Divide among the ramekins and bake 12–13 minutes, until the edges are set but the centers jiggle.
- Rest 1 minute, run a knife around the edges, and invert onto plates. Serve right away with berries or ice cream.
Tips
- Fill the ramekins up to 4 hours ahead and refrigerate; add 1–2 minutes to the bake.
- The center isn't fully cooked; use pasteurized eggs if serving anyone at higher risk.
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