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Chocolate Lava Cake

Course Dessert
Keyword Sweet Treat
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings 1

Equipment

  • 1 ramekin
  • 1 Medium Sized, Mixing Bowl for mixing ingredients together
  • 1 Microwave safe bowl for melting the chocolate
  • Measuring spoons for measuring out ingredients
  • Whisk
  • Spatula
  • Small Knife to loosen the edges of the cake from the ramekin

Ingredients

  • 1/2 Cup 70-74 Percent cacao (not chips), chopped
  • 3 Tbsp Unsalted butter, cut into cubes, plus more for the ramekin
  • 3 Tbsp Granulated sugar, plus more for the ramekin
  • 1 Large Egg
  • 1 Large Egg yolk
  • 1/2 tsp Vanilla extract
  • 1/8 tsp Kosher salt
  • 2 Tbsp All-purpose-flour
  • Confectioners' sugar to serve, optional

Instructions

  • Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
  • Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove from the heat and set aside.
    • Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.
  • Cook, stirring occasionally, until melted and smooth. Remove from the heat and set aside.
  • In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. 
  • Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes.
  • Whisk in the flour until smooth.
  • Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
  • Pour the mixture into the ramekin. 
  • Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed.
    • You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.
  • Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake.
  • Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.
    • When baking, the lava cake will cook fast, so what it carefully if you want the ooey gooey center! Otherwise, you will still have a nice treat, it will be more like a brownie than a lava cake however