- Prep Time:20m
- Cook Time:10m
- Total Time:30m
- Serves: 6
- Yield: 6 lava cakes
Ingredients
- 4 tbsp. cold butter, chopped
- 240 g (8.5 oz) bittersweet chocolate (60% cacao), chopped
- 3 large eggs at room temperature
- 1/2 c granulated sugar
- 1/3 c all-purpose flour
- 1 tsp. vanilla extract (or 1/4 tsp vanilla bean paste)
- 1/4 tsp. salt
- 1 tsp. instant coffee powder (optional)
- Cold Butter, for greasing the ramekins
- 4 -6 tsp granulated sugar, for dusting the ramekins
- Icing sugar, for dusting the ramekins (optional)
Instructions
- Preheat the oven to 400°F/200°C. Grease 6 (4 oz) ramekins with butter, dust with granulated sugar on all sides and set aside.
- In a small bowl, combine chopped chocolate and butter and melt it, either in a microwave or on a double boiler. Stir and let cool completely.
- In a medium bowl, whisk eggs and sugar until frothy. To it, add the melted chocolate, flour, instant coffee powder, salt and vanilla. Fold until completely combined.
- Divide batter into the prepared ramekins, smoothing the tops. Transfer ramekins to a small baking tray.
- Bake in the preheated oven at 400°F/200°C for 8 minutes (for a very liquid-y center) | 10 minutes (for perfectly gooey center) | 12 minutes (for minimal gooey-ness).
- Transfer ramekins to a wire rack and let cool until warm to the touch. The cakes will continue to cook as they cool and reach their perfect level of lava consistency.
- Serve the warm lava cakes topped with berries, nuts, ice-cream or just a sprinkle of icing sugar. Dig in and enjoy!
