Molten Chocolate Cake
Posted on 11 Jul 2013A molten chocolate (lava) cake is one of these things that seem fancy but are really quite straightforward. Iāll demystify it for you: itās just a small, rich, underbaked chocolate cake filled with the hot uncooked batter.
For the added fanciness above: put someĀ powdered sugar in a mesh strainer and tap it over a plate to dust it, thenĀ slice a couple strawberries nearly all the way through and fan them out and top with a bit of mint.
| Prep Time | 10 minutes |
| Cook Time | 7-12 minutes |
| Equipment | 3-5 overproof ramekins or any other ovenproof moulds |
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 4 oz (1 cup) | bitter- or semisweet chocolate | chopped or in chip form |
| ½ cup | unsalted butter | plus more for greasing the molds |
| 3 | eggs | — |
| ¼ cup | sugar | — |
| 2 teaspoons | flour | plus more for dusting the molds |
Directions
- Place the butter and chocolate into a large microwave-safe dish and melt it. Remove stir until smooth.
- Crack the eggs intoĀ a bowl. Add the sugar and beat or whisk until light and thick, about 1 minute.
- Add egg mixture and the flour to the melted chocolate and beat until combined.
- Grease and lightly flour your ramekins. Take care in coating them completely or the cakes will stick.
- Divide the batter evenly among the ramekins. At this point you can refrigerate them for up to 3 hours.Ā
- When youāre ready to bake, heat an oven to 450 degrees Farhenheit. (If you’veĀ refrigeratedĀ the ramekins, bring themĀ back to room temperature before baking.)
- Put the ramekins on a baking sheet and bake until the cakes have risen a bit, about 7Ā to 12 minutes depending on your ramekin.
- Remove from oven and let sit for about 1 minute to cool.
- To remove a cake from a ramekin: place a plate on top of it and carefully turn that over. Let it sit for 10 seconds or so before you lift up the ramekin.
- Serve immediately. Garnish with powdered sugar, sliced fruit, mint leaves or anything you like, if desired.