Decadent Chocolate Lava Cake
Instructions
- 1
Preheat your oven to 425°F (220°C). Generously butter four 6-ounce ramekins and dust with cocoa powder, tapping out the excess.
- 2
In a double boiler or microwave, melt the dark chocolate and butter together until smooth. Stir well and set aside to cool slightly.
- 3
In a mixing bowl, whisk together the whole eggs, egg yolks, and granulated sugar until thick and pale, about 2-3 minutes.
- 4
Add the melted chocolate mixture and vanilla extract to the egg mixture, stirring until well combined.
- 5
Sift the flour and salt over the chocolate mixture and gently fold until just combined. Do not overmix.
- 6
Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.
- 7
Place ramekins on a baking sheet and bake for 12-14 minutes, until the edges are firm but the center still jiggles slightly when shaken.
- 8
Remove from oven and let rest for exactly 1 minute. Run a knife around the edges to loosen.
- 9
Place a dessert plate upside down on each ramekin and quickly invert. Let sit for 10 seconds before lifting the ramekin.
- 10
Dust with powdered sugar and serve immediately while the center is still molten.
Chef's Note
"The key to perfect lava cakes is timing - they should have firm edges but a wobbly center. If you're nervous about inverting them, you can serve directly in the ramekins. For an extra indulgent touch, serve with vanilla ice cream or fresh berries."
