Chocolate Lava Cake

Instructions

1. Step 1

   Preheat the oven to 220°C. Use 2 ¾ tsp (14 gr) butter to grease four ramekins, then coat their interiors with the cocoa powder and place them on a baking sheet.

   Ingredients used: 5.0 gr Cocoa Powder, 14.0 gr Unsalted Butter

   Cookware: baking sheet, ramekin

2. Step 2

   Melt the remaining ½ cup (112 gr) butter with the dark chocolate in a saucepan over low heat, stirring until smooth. Remove from the heat and cool briefly.

   Timer: 2 min (fixed)

   Ingredients used: 170.0 gr Dark Chocolate, 112.0 gr Unsalted Butter

   Cookware: rubber spatula, saucepan

3. Step 3

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

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Egg, 2.0 piece Egg Yolk, 1.5 gr Fine Salt, 50.0 gr Granulated Sugar, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

4. Step 4

   Slowly whisk the warm chocolate mixture into the egg mixture until evenly combined.

   Cookware: mixing bowl, saucepan, whisk

5. Step 5

   Add the flour and fold just until no dry streaks remain.

   Ingredients used: 30.0 gr All-Purpose Flour

   Cookware: mixing bowl, rubber spatula

6. Step 6

   Divide the batter evenly among the prepared ramekins.

   Cookware: baking sheet, mixing bowl, ramekin, rubber spatula

7. Step 7

   Bake at 220°C until the edges are set and the centers are still soft, 10–12 minutes.

   Timer: 11 min (fixed)

   Cookware: baking sheet, ramekin

8. Step 8

   Rest the cakes for 1 minute, loosen the edges carefully, and invert each ramekin onto a serving plate. Serve immediately.

   Timer: 1 min (fixed)

   Cookware: ramekin, serving plate