Chocolate Lava Cakes for Two

• •1 stick (1/2 cup, 113g) Unsalted butter
• •8 ounces (225g) Good quality dark chocolate (60-70% cacao), chopped
• •2 whole Large eggs
• •2 Large egg yolks
• •1 cup (100g) Granulated sugar
• •1 teaspoon Vanilla extract
• •1 cup (30g) All-purpose flour
• •1 teaspoon Salt
• •2 tablespoons (for dusting ramekins) Unsweetened cocoa powder
• •for dusting (optional) Powdered sugar
• •for serving (optional) Fresh raspberries or vanilla ice cream

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Grease four 6-ounce ramekins generously with butter. Dust the insides thoroughly with cocoa powder, tapping out any excess. This helps prevent sticking and adds a nice finish.

2. 2

   In a heatproof bowl set over a saucepan of simmering water (double boiler method), or in a microwave-safe bowl, melt the butter and chopped dark chocolate together. Stir occasionally until smooth and fully melted. Be careful not to let the water touch the bottom of the bowl if using a double boiler. If using a microwave, heat in 30-second intervals, stirring after each, until smooth. Set aside to cool slightly.

3. 3

   In a separate large bowl, whisk together the whole eggs, egg yolks, granulated sugar, and vanilla extract until the mixture is light in color and slightly thickened, about 2-3 minutes. You can use a hand mixer or a whisk for this.

4. 4

   Gradually pour the slightly cooled chocolate mixture into the egg mixture, whisking continuously until well combined and smooth.

5. 5

   Add the all-purpose flour and salt to the chocolate-egg mixture. Fold gently with a spatula until just combined. Be careful not to overmix, as this can develop the gluten and make the cakes tough.

6. 6

   Divide the batter evenly among the four prepared ramekins. Place the ramekins on a baking sheet.

7. 7

   Bake for 12-15 minutes. The edges of the cakes should be set, but the centers should still be very soft and jiggly when gently shaken. This indicates the molten center.

8. 8

   Carefully remove the baking sheet from the oven. Let the cakes rest in their ramekins for 1-2 minutes. Run a thin knife around the edge of each cake to loosen it. Invert each ramekin onto a serving plate. If desired, dust with powdered sugar and serve immediately with fresh raspberries or a scoop of vanilla ice cream.

Chef's Tips

• 💡Do not overbake! The key to a molten center is to remove the cakes from the oven when the edges are set but the center is still wobbly.
• 💡Use high-quality dark chocolate. The flavor of the chocolate is the star of this dish, so choose a brand you enjoy eating on its own.
• 💡Ensure your ramekins are well-greased and dusted with cocoa powder. This prevents sticking and allows for a clean release when inverting.
• 💡Serve immediately. Lava cakes are best enjoyed warm, right out of the oven, when the center is perfectly gooey.
• 💡For a perfect release, let the cakes cool for just a minute or two in the ramekins before inverting. This allows them to firm up slightly without overcooking the center.