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Chocolate Lava Cake
Created by: Howcan Team
Ingredients
- 1/2 cup unsalted butter
- 4 ounces of semi-sweet chocolate
- 1 cup powdered sugar
- 2 eggs
- 2 egg yolks
- 6 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 425 degrees F. Grease and lightly flour four 6-ounce ramekins.
- In a microwave-safe bowl, melt 1/2 cup of unsalted butter and 4 ounces of semi-sweet chocolate in 30-second intervals, stirring until smooth. Let it cool for a few minutes.
- Stir in 1 cup of powdered sugar until well combined.
- Add 2 eggs and 2 egg yolks, one at a time, mixing well after each addition.
- Stir in 6 tablespoons of all-purpose flour, 1/2 teaspoon of vanilla extract, and 1/4 teaspoon of salt until just combined.
- Divide the batter evenly among the prepared ramekins.
- Place the ramekins on a baking sheet and bake for 12 minutes, or until the sides are set and the centers are still soft.
- Let the cakes cool for 1 minute. Run a knife around the edges to loosen and invert onto serving plates.
- Serve immediately and enjoy the warm, gooey center!
Chocolate Lava Cake, also known as molten chocolate cake, is a decadent dessert with a rich history. Believed to have been created by French chef Jean-Georges Vongerichten in the 1980s, this indulgent treat quickly gained popularity in fine dining establishments around the world. The cake's allure lies in its warm, gooey center, achieved by underbaking the batter. Today, it's a staple on dessert menus, with variations featuring different types of chocolate and flavorings. Notable renditions can be found at Jean-Georges' own restaurants, as well as renowned pastry chefs like Jacques Torres. For the best version, ensure the cake is baked just enough to form a delicate crust while maintaining its molten interior.
27 min
4
380 calories
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