Imagine a warm,super-light, soft and the most chocolatey cake ever with a molten chocolate center which melts in your mouth. This molten lava cake is not just super yummy but also really quick and easy to make. The batter can be made a day ahead (which is a good idea as the chocolate flavour sets in nicely). The only fancy thing you will need are ceramic or aluminum ramekins for individual servings.
You will start by mixing some good quality chocolate with butter. Chocolate quality matters as you will be tasting most of the chocolate.
Melt the chocolate on a double boiler or in a microwave in 3-4 intervals mixing in between the intervals.
Beat some sugar with eggs in a separate bowl.
Let the chocolate cool a little and beat in the egg mixture. Fold in flour until just mixed. You will get a yummy smelling chocolate mixture. Cover with a cling wrap and refrigerate.
Put equal amounts in four ramekins.
Put in a preheated oven for about 8-10 minutes till the sides are done and the center remains unbaked.
Invert the ramekins one by one in individual platters.
Tap a little on the top of the ramekin and serve with vanilla icecream or whipped cream. You can also dust some powdered sugar on top and serve with fresh fruit. Here’s a picture to tempt you more with the chocolatey goodness that oozes out of the cake with every bite 😀
The recipe in detail:
1/2 cup and 2 tablespoons unsalted butter
142 gms. (5 oz.) semi-sweet chocolate chips or chocolate bark (I used half and half)
3 large eggs
1/4 cup and a tablespoon of sugar
pinch of salt
2 1/2 teaspoons flour
Melt butter and chocolate in a double boiler or microwave. Let cool. In another bowl, beat the sugar, eggs and salt together till the sugar dissolves. Beat the egg mixture in the chocolate till smooth. Beat in flour till just combined. Refrigerate for a few hours. It is better to refrigerate overnight as the chocolate flavour really sets in.
Preheat oven to 450 degrees F. Butter your ramekins very nicely. This part is very important as the batter tends to stick to the ramekin from the center as it is still undone. So use a liberal amount of butter. Divide the batter amongst 4 ramekins. Bake till the batter puffs and the sides are done. The centers will not set but they will keep on cooking even after you take them out of the oven so make sure you bake only for 8-10 minutes. Serve with whatever topping fancies you. Enjoy! 🙂
Servings: 4 persons