Chocolate Lava Cake

I was terrified to make these. I’ve seen the cooking shows, where the judge sinks their spoon into the lava cake only to find there’s no gooeyness in sight. It’s all about the timing, and the thought that I could end up with a sad, cooked through mini cake scared me. During the crucial moment of digging my spoon into the lava cake, I was honestly shaking. But after a few alterations to ingredients and time in the oven, I realized that these cakes are not intimidating at all.  And it is almost scary how fast you can whip them up.

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It’s a little hard to tell when the lava cakes are really done in the oven, but if you start seeing slight cracks on the top of the cake (like above) the top is most likely cooked through and the middle will still be oozing with melty chocolate. Don’t walk away though. That’s bad news. I even pulled up a chair next to the oven to ensure I could catch them at the perfect moment.

 

I hope you enjoy making these with as little stress as possible. 🙂

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Ingredients:

3 ounces of bittersweet chocolate
½ cup of confectioner’s sugar plus more for sprinkling on top
3 tablespoons plus 1 teaspoon of flour
⅛ teaspoon of salt
½ teaspoon of vanilla
2 eggs and 1 egg yolk
4 tbsp. of butter (about half a stick)


 

1. Preheat oven to 425 degrees fahrenheit. Get out 2 ramekins, and butter/grease well. Either in the microwave or in a bowl over a pan of hot water on the stove, melt the butter and chocolate until smooth. When melted, set aside to cool for about 10 minutes.

2. Whisk in sugar. Then, one at a time, whisk in each egg and the egg yolk. Finally mix in the flour, vanilla extract, and salt. Pour mixture into ramekin, and bake for 11-13 minutes, depending on how cooked through you want your lava cake to be. When the top is firm but the middle is still gooey, take out of the oven.

3. Optional: You can either turn the ramekin upside down over a plate to get lava cake out, or leave in the ramekin to eat! Enjoy!