A classic chocolate molten lava cake that is easy to make and tastes like it came from a restaurant.
Author: Lucy Brewer
1stickstick unsalted butter plus 2 tablespoons for greasing ramekins
6ouncesgood quality bittersweet chocolatechopped
Preheat oven to 450. Using the 2 tablespoons of butter, grease four 6-ounce ramekins. Sprinkle cocoa powder in ramekins and tap out excess. Set ramekins on a large baking sheet.
In a double boiler, over simmering water, melt the chocolate with the butter, stirring frequently. In a large bowl, beat the eggs and egg yolks with the sugar and salt until thickened and pale. I use a whisk for this but you could use a stand mixer or electric mixer.
Once melted, whisk the chocolate and butter until smooth. Add vanilla to chocolate. Quickly fold the chocolate and the flour into the egg mixture, mixing until blended. Spoon the batter into prepared ramekins.
Bake for 12 minutes or until sides of the cakes are firm but centers are soft. Remove from oven and allow cakes to cool in ramekins for 1 minute, then cover with a dessert plate and carefully flip over. Let stand 10 seconds and unmold. Sprinkle powdered sugar over the top and serve immediately with vanilla ice cream or homemade whipped cream.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.