Ingredients
- 6 ounces high quality semi-sweet chocolate
- ½ cup unsalted butter
- ¼ cup all-purpose flour
- ½ cup confectioners’ sugar
- ⅛ teaspoon salt
- 2 large eggs
- 2 large egg yolks
- Optional toppings: ice cream, raspberries and/ or strawberries, chocolate syrup
Preparation
First, spray four 6 ounce ramekins or half of a 12-count muffin tin with nonstick cooking spray and dust with cocoa powder.
Then, preheat your oven to 425°F.
Next, coarsely chop the chocolate. Place the butter in a heat-proof bowl, then add the chocolate on top. Microwave on high in 10 second increments, stirring after each until fully melted and completely smooth. Set aside.
After that, whisk the flour, confectioner’s sugar, and salt together in a bowl. Mix the eggs and egg yolks together until fully combined in a separate bowl. Pour the flour mixture and the eggs into the chocolate mixture. Stir together using a rubber spatula or a wooden spoon. If there are any lumps, use a whisk to get rid of them. The batter will be slightly thick.
Spoon the batter evenly into the prepared ramekins or muffin tins.
Place ramekins on a baking sheet and bake for 12-14 minutes until the sides appear solid and firm- the tops will still look soft. If baking in muffin tins, the cakes will only take about 8-10 minutes.
Allow cakes to cool for 1 minute, then cover with an upside-down plate and turn it over. The cakes should release easily from the ramekins . If you used a muffin tin, use a spoon to release the cakes from the pan and place each upside down on plates.
Add toppings. Serve immediately.
Make Ahead & Freezing Instructions
You can prepare the batter until step 4. Cover tightly and refrigerate for up to 2 days. Allow to come to room temperature before continuing to step 5. You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.
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