Chocolate Lava Cake

Instructions

1. Step 1

   Heat the oven to 220°C. Coat four ramekins with 2 tsp (10 gr) butter, dust them evenly with the cocoa powder, and place them on a baking sheet.

   Ingredients used: 8.0 gr Cocoa Powder, 10.0 gr Unsalted Butter

   Cookware: baking sheet, ramekin

2. Step 2

   Bring a little water to a gentle simmer in a saucepan over medium heat. Set a heatproof bowl above the water, add the dark chocolate and remaining ½ cup (110 gr) butter, and stir until smooth; remove from the heat.

   Timer: 4 min (fixed)

   Ingredients used: 120.0 gr Dark Chocolate, 110.0 gr Unsalted Butter

   Cookware: mixing bowl, rubber spatula, saucepan

3. Step 3

   Whisk the eggs, egg yolks, sugar, vanilla extract, and salt in a medium mixing bowl until smooth and slightly thickened.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Egg, 2.0 piece Egg Yolk, 0.5 gr Fine Salt, 50.0 gr Granulated Sugar, 5.0 ml Vanilla Extract

   Cookware: Medium mixing bowl, whisk

4. Step 4

   Whisk the warm chocolate mixture gradually into the egg mixture. Add the flour and fold just until no dry streaks remain.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr All-Purpose Flour

   Cookware: Medium mixing bowl, rubber spatula, whisk

5. Step 5

   Divide the batter evenly among the prepared ramekins. Bake at 220°C for 9–11 minutes, until the edges are set but the centers still look soft.

   Timer: 10 min (fixed)

   Cookware: baking sheet, ramekin

6. Step 6

   Rest the cakes for 1 minute. Loosen each edge carefully, cover with a serving plate, invert, and lift off the ramekin; serve immediately.

   Timer: 1 min (fixed)

   Cookware: ramekin