Description
This chocolate lava cake recipe is hands down one of the best! It’s warm, comforting, satisfying, and of course super-duper chocolatey! Also known as molten chocolate cake or chocolate moelleux, this recipe originated in France and yet enjoyed across the globe today.
Ingredients
1 cup of chocolate chips
1 stick of butter
2 whole eggs
2 yokes
¼ cup of sugar
¼ teaspoon of salt
2½ – 3 tablespoons of flour
1 teaspoon vanilla extract
Instructions
Preheat oven to 450.
Grease the ramekins, and flour them, then set aside
Melt the chocolate and the butter (I used the microwave 20 – 30 seconds); use a fork to mix if not well dissolved after that time.
Add the eggs to a big bowl, add the sugar, and salt. Beat together with the electric mixer for about 5 – 6 minutes or until fluffy, (whipped) and lightly lemon in color. (Check my picture)
Add the melted chocolate into the whipped eggs, and vanilla extract, gently combine or fold in. Then fold in the flour as well, ensure that everything is well incorporated.
Pour the batter into the ramekins; ensure to divide batter in equal sizes. This way, they will bake evenly.
Bake in preheated 450F oven for 16 – 18 minutes (I baked mine for 17 minutes). Bake less if using smaller ramekins.
Remove from the oven and serve immediately. If you allow to cool completely before serving, the lava in the middle may harden. Remember, the purpose of this cake is to have the runny chocolatey center, and if you wish, serve it with ice cream.
Notes
No need to microwave the chocolate and butter for more than 30 seconds.
Regarding the baking time; it usually depends on your ramekins. I used big ramekins (16 oz); if you are using the usual 8 or 4 oz ramekins the baking time would decrease to about 10 or even 8 minutes or lesser. Bottom line keep eyes on them as soon as you place them in the oven, and keep your oven light on so watch the progression.
Do not over bake.
