Molten Chocolate Lava Cake Recipe
- 6 oz chocolate chips or chopped chocolate (I like to use bittersweet chocolate, about 60%
- 5 oz (10 TBSP) unsalted butter, cut into pieces
- 3 whole large eggs
- 3 egg yolks
- 1 1/2 cups powdered sugar, lightly spooned into measuring cups and leveled off
- pinch of salt
- 1/2 cup all-purpose flour
- Preheat the oven to 450F.
- Grease 6- ramekins (5 or 6 oz size) well with butter or non-stick spray. I used glass but you could also use ceramic or metal disposable ramekins. Note: If you are not baking these immediately, you should also dust the ramekins lightly with flour or with cocoa powder to help prevent sticking after baked.
- Place the chocolate chips and the butter in a heavy bottom pot over the lowest heat on the stove. Stir continuously until meted and completely smooth. Remove from the heat to cool slightly.
- In a large bowl, whisk together the whole eggs with the egg yolks. Sift the powdered sugar into the egg mixture. Whisk until incorporated.
- Using a spoon or a rubber spatula, slowly stream the melted chocolate mixture into the egg mixture while stirring continuously.
- Add a large pinch of salt and the all-purpose flour into the bowl and stir just until combined.
- Divide the batter evenly among the ramekins.
- If baking immediately: Bake at 450F for 12-13 minutes, until the edges are set but the middle is still jiggly.
- If baking later in the day: Place a piece of plastic wrap loosely over the ramekins and refrigerate until ready to bake. Remove from the refrigerator 20 minutes before going into the oven to take the chill off the ramekins. Bake at 450F for 13-14 minutes, until the edges are set but the middle is still jiggly.
- Place a plate over top of the ramekin and quickly, but carefully, flip the ramekin and plate over to turn out the cake.
- Dust with powdered sugar and serve immediately.