Chocolate Lava Cake

Today I will share a recipe for chocolate lava cake. I have seen lots of recipes online and wanted to try it out for myself for a while. The batter was thick and creamy, and I really liked how easy it was to make! The only thing I changed was I added about 1/2 tbsp of cocoa powder to make it a bit more chocolatey, but I don’t think it did anything. I was able to use our toaster oven for this because its cooked in ramekins and they are small. By using a toaster oven, I saved a bit of power, because it takes less energy to fill the box with heat! I really liked this recipe, its nice and moist and gooey. It wasn’t too sweet either.

Here is the link for the original recipe: https://www.foodandwine.com/recipes/molten-chocolate-cakes. Sorry for posting this a little late.

1 stick (4 ounces) unsalted butter

 6 ounces bittersweet chocolate

 2 eggs

 2 egg yolks

 1/4 cup sugar

Pinch of salt

2 tablespoons all-purpose flour

Preheat the oven to 450°. Butter and lightly flour four 6 ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.

In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.

Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.