Chocolate Lava Cake

By seamline

Chocolate Lava Cake is a brownie-like cake with a warm pudding center that oozes out when cut. For chocolate lovers, this is heaven on a plate. It’s been said this cake was invented by mistake, when a baker forgot to put flour in the cake batter. We think it's one of the best mistakes in baking history. Serve with fresh fruit or vanilla ice cream.

Vegetarian

Ingredients

• 1/2 cup (1 stick) butter, plus extra for buttering the molds
• 4 oz dark/bittersweet chocolate, preferably Valrhona
• 2 eggs
• 2 egg yolks
• 1/4 cup sugar
• 1 tsp instant coffee, dissolved in 1/2 tsp hot water (optional)
• 2 Tbsp flour, plus a little more for dusting the molds
• Powdered sugar for garnish (optional)

Details

Servings 4
Preparation time 10mins
Cooking time 17mins
Adapted from cooktj.com

Preparation

Step 1

1. Preheat oven to 450˚ F.
2. Break up chocolate into 1-inch pieces in a glass mixing bowl. Cut up butter into chunks and add to the chocolate. Melt chocolate and butter over a double-boiler or in the microwave (use 30-second intervals, stirring in between) until chocolate is almost completely melted. Whisk to distribute heat and melt final pieces of chocolate.
3. Combine eggs, egg yolks, sugar, and coffee in a small bowl. Pour egg mixture into melted chocolate and stir well. Add flour and stir just until combined. Do not overmix.
4. Butter 4 (4-oz) ramekins or molds, and dust with flour, shaking out excess. Divide batter evenly among molds.
5. Place ramekins on a baking tray and bake for 6-7 minutes, or until sides are set. The center will be soft and look undercooked.
6. Wait for 10 seconds before inverting molds onto serving dishes. After inverting, sprinkle lightly with powdered sugar. Serve immediately.