Legend has it that Chocolate Lava Cake was the result of a disaster in the kitchen. The dessert was meant to be individual chocolate cakes, but were taken out of the oven too early – the chef didn’t have time to put them back in the oven, so they were called ‘lava’ cake!
1 stick butter
1 tbsp unsweetened cocoa powder
1/4 cup plus 1 tbsp all purpose flour, divided
6 oz chocolate, chopped (that’s half of a bag of chocolate chips… or 6 pieces of the baking bar)
1/2 cup granulated sugar
3 large eggs, room temperature
powdered sugar, for dusting
- Preheat oven to 425 degrees
- Use a pastry brush, and brush the insides of ramekins with melted butter (not butter from recipe)
- In a small bowl, whisk cocoa powder and 1 tbsp flour. Dust the ramekins with this mixture – tapping out the extra.
- In a medium saucepan, melt butter with chocolate over VERY LOW heat. Let cool slightly.
- In the bowl of a stand mixer, fit with a paddle attachment, beat sugar and eggs and salt at medium speed until pale, thick yellow – about 3 minutes.
- Using a silicone spatula, fold the melted chocolate into the eggs until no streaks remain.
- Fold in 1/4 cup of flour
- Spoon the batter into prepared ramekins and bake in the center of the oven for 16 minutes or until the tops are cracked but the centers are still slightly jiggly.
- Transfer to a cooling rack and let cool for 5-10 minutes.
- Run the tip of a small knife around each cake to loosen and invert a small plate over the top.
- Carefully lift off ramekin.
- Dust with powdered sugar and serve warm.