Chocolate Lava Cups
- Cook Time: 22 minutes
- Total Time: 22 minutes
- Diet: Vegetarian
Ingredients
Scale
- 4 oz high-quality bittersweet chocolate (60% cacao or higher), chopped
- 1/2 cup unsalted butter, cut into cubes
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 2 tablespoons all-purpose flour
- Unsalted butter and cocoa powder for coating the ramekins
Instructions
- Preheat your oven to 425°F (218°C). Generously grease four 6-ounce ramekins with butter. Dust the inside of each ramekin with cocoa powder, tapping out any excess. This ensures the cakes will slide out easily after baking.
- In a microwave-safe bowl, combine the chopped bittersweet chocolate and the cubed butter. Microwave in 30-second intervals, stirring in between, until the mixture is completely smooth. Alternatively, you can use a double boiler on the stovetop. Let the mixture cool slightly.
- In a medium mixing bowl, beat the 2 whole eggs, 2 egg yolks, granulated sugar, and salt. Use a whisk or an electric mixer to beat until the mixture is thick, pale yellow, and has doubled in volume. This should take about 2-3 minutes.
- Gently fold the melted chocolate mixture into the egg mixture using a spatula. Once combined, sift the flour over the batter and fold it in gently until no white streaks remain. Be careful not to overmix, as you want to keep the air in the eggs.
- Divide the batter evenly among the four prepared ramekins. Place the ramekins on a baking sheet and bake for 12 to 14 minutes. The sides should be firm and set, but the center should still look slightly soft and jiggle when moved.
- Let the ramekins cool for exactly 1 minute. Run a thin knife around the edges to loosen the cake. Place a small dessert plate over the top of a ramekin and carefully flip it over. Let it sit for 10 seconds, then lift the ramekin to reveal the cake.
Find it online: https://www.diannemeals.com/desserts/chocolate-lava-cups/