🍫 Chocolate Lava Cake

Chef notes

The whole point is to underbake it just enough so the center stays liquid. Timing is everything. One minute too long and it's just a regular chocolate cake. I dusted mine with powdered sugar which makes it look really fancy. When you cut into it and the chocolate flows out it's so satisfying.

Ingredients

• Dark chocolate
• Butter
• Eggs
• Sugar
• All-purpose flour
• Salt
• Powdered sugar

Recipe

1. 1.Preheat the oven to 450°F. Butter and lightly flour 6 ramekins (4–5 oz each) and place on a baking sheet.
2. 2.Melt butter and chocolate together in a double boiler over low heat, stirring until smooth. Or microwave in 30-second intervals, stirring between each, until melted. Whisk until smooth.
3. 3.In a large bowl, beat the eggs, egg yolks, sugar, and salt on medium speed until thick and pale yellow. Fold in the chocolate mixture and flour until well combined. Divide batter evenly among the ramekins.
4. 4.Bake 6–8 minutes until the sides are firm but the center is still jiggly. Cool in the ramekins for 1 minute.
5. 5.Place a small dessert plate over each ramekin and carefully invert. Let stand 10 seconds then remove the ramekin. Dust with powdered sugar and serve immediately.

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