Individual chocolate cakes baked in ramekins until set outside and molten in the center, turned out warm and served with whipped cream or ice cream. Serves 4.
Chocolate lava cakes look like a restaurant showpiece but take about half an hour, and the batter can be made ahead. The cakes bake just long enough for the outside to set while the center stays soft and flowing.
Use a good bittersweet chocolate, since it is the main flavor. Serve them warm, straight from the oven, with a scoop of vanilla ice cream or whipped cream and a few berries.
Ingredients
Butter and cocoa powder for the ramekins
4 ounces bittersweet chocolate (60 to 70 percent), chopped
1/2 cup (1 stick) unsalted butter, cut into pieces
2 large eggs, at room temperature
2 large egg yolks, at room temperature
1/4 cup sugar
Pinch of salt
2 tablespoons all-purpose flour
Powdered sugar, ice cream or whipped cream, for serving
Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.
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Instructions
Prepare the ramekins. Preheat the oven to 425°F (220°C). Butter four 6-ounce ramekins generously, dust with cocoa powder and tap out the excess. Set them on a baking sheet.
Melt the chocolate. Melt the chocolate and butter together in a heatproof bowl set over barely simmering water, or in the microwave in 30-second bursts, stirring until smooth. Let cool slightly.
Whip the eggs. Beat the eggs, egg yolks, sugar and salt with a mixer on high until pale and thick, about 3 minutes.
Combine. Fold the chocolate mixture into the eggs, then fold in the flour until no streaks remain. Divide among the ramekins.
Bake. Bake for 12 to 14 minutes, until the sides are set and the tops are firm at the edges but still soft in the center.
Turn out and serve. Let stand for 1 minute. Run a thin knife around each cake, place a plate on top and invert. Lift off the ramekin, dust with powdered sugar and serve right away with ice cream or whipped cream.
