Chocolate Lava Cake Recipe (Molten Center)

Name: Chocolate Lava Cake Recipe (Molten Center)
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 4
Cuisine: Québécoise
Ingredients: Unsalted butter, for the ramekins; Cocoa powder, for the ramekins (optional); 7 oz (200 g) dark chocolate 70%, broken into large pieces; ¼ cup (60 ml) unsalted butter; 3 large eggs, at room temperature; ½ cup (125 ml / 105 g) sugar; 1 tsp (5 ml) vanilla extract; ⅓ cup (80 ml / 43 g) all-purpose flour; 1 pinch salt

Preparation 15 min
Cooking 14 min
Servings 4
Freezing I do not suggest

Ads

Ingrédients

Unsalted butter, for the ramekins
Cocoa powder, for the ramekins (optional)
7 oz (200 g) dark chocolate 70%, broken into large pieces
¼ cup (60 ml) unsalted butter
3 large eggs, at room temperature
½ cup (125 ml / 105 g) sugar
1 tsp (5 ml) vanilla extract
⅓ cup (80 ml / 43 g) all-purpose flour
1 pinch salt

Ads

Preparation

Preheat the oven to 400°F (200°C). Butter 4 ramekins of about ¾ cup (180 ml) generously. For extra insurance when turning them out, dust them with cocoa powder and tap out the excess.
Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water, stirring. Remove from the heat and let cool for 5 to 10 minutes, so the hot chocolate won’t cook the eggs.
Add the eggs, sugar and vanilla to the cooled chocolate. Whisk until the mixture is airy and the eggs and sugar have lightened in color.
Fold in the flour and salt, whisking gently just until the lumps disappear.
Divide the batter between the 4 ramekins, filling them about two-thirds full.
Bake for 12 to 14 minutes, until the edges are set and the center, about 1 inch across, is still soft and glossy.
Let rest 2 to 3 minutes, then carefully turn each hot ramekin out onto a dessert plate.