Molten Lava Cake

  • Prep Time: 10m
  • Cook Time: 8m
  • Total Time: 18m
  • Serves: 6
  • Yield: 6 cakes
  • Category:

Ingredients

  • 1/2 c unsalted butter
  • 8 oz bittersweet chocolate
  • 3 tbsp. flour
  • 2 large egg yolks
  • 2 large eggs
  • 1/4 cup + 2 tablespoons packed light brown sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1/2 cup unsalted butter
  • Powdered sugar (optional)

Instructions

  1. Preheat oven to 450 degrees. Generously butter six 6-ounce ramekins (make sure to cover the inside of the ramekin well, but evenly. Too much butter will leave a hole in your cake). Place ramekins on a baking sheet.
  2. In a medium bowl, melt 1/2 cup butter. Quickly add the chocolate and stir until smooth. You may need to reheat mixture for a second, be careful not to burn your chocolate. Start with 30 seconds, then stir again. Repeat until smooth. Add in flour and stir to incorporate all the flour. Set aside.
  3. In a mixer bowl, beat eggs, egg yolks, brown sugar, vanilla, and salt. Mix on high until thick and light yellow in color. This process should take about 5 minutes in the mixer.
  4. Add the melted chocolate/flour mixture to the egg mixture and fold with a rubber spatula until combined. Scrape the bottom and sides as you fold.
  5. Pour the batter evenly into the prepared ramekins and bake for 8 minutes. Once the cakes are set and puffed over the edges of the ramekins, remove them from the oven and let the cakes cool in the ramekins for 1-2 minutes. Holding the hot ramekins with a dish towel, carefully invert the cakes onto dessert plates.
  6. The molten lava cakes should pop right out, but you can run a thin-bladed knife around the edges if they are a little stuck. If desired, garnish each cake with sifted powdered sugar.

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