Ingredients for Individual Chocolate Lava Cakes
- 2 large eggs
- Granulated Sugar
- 6 ounces (170g) bittersweet chocolate, chopped
- 6 tablespoons (85g) unsalted butter
- 1/4 cup (30g) all-purpose cake flour
- Powdered sugar (optional, for dusting)
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How to Make Individual Chocolate Lava Cakes
- Preheat oven to 425°F (220°C).
- Prepare a double boiler by filling a saucepan with a few inches of water and bringing it to a simmer.
- In a heat-safe bowl that fits over the saucepan, combine 6 ounces (170g) of bittersweet chocolate, chopped, and 6 tablespoons (85g) of unsalted butter, cut into pieces.
- Place the bowl over the simmering water, ensuring the bottom doesn't touch the water. Stir continuously until the chocolate and butter are completely melted and smooth.
- Remove from heat and set aside to cool slightly.
- In a separate bowl, using an electric mixer with a whisk attachment, beat 2 large eggs and 1/2 cup (100g) granulated sugar until pale and thick ribbons form (about 5-7 minutes).
- Gradually add the cooled chocolate mixture to the egg mixture, mixing on low speed until just combined. Be careful not to overmix.
- In a separate bowl, whisk together 1/4 cup (30g) all-purpose cake flour and a pinch of salt.
- Gently fold the dry ingredients into the chocolate mixture until just combined.
- Grease eight 4-ounce ramekins (with a smaller bottom than the top rim).
- Divide the batter evenly among the ramekins, filling each just below the rim.
- Chill the ramekins in the refrigerator for at least 1 hour (or up to a week!).
- Bake in the preheated oven for 8-10 minutes, or until the edges are set and the center is still slightly soft. The baking time may vary depending on your oven.
- Let the cakes cool for 2 minutes in the ramekins before carefully inverting them onto plates.
- Dust with powdered sugar (optional).
- Serve immediately with vanilla ice cream, whipped cream, or enjoy them plain!
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
150g
Fat
56g
Carbs
18g
