Chocolate Lava cake

Learn how to make chocolate lava cakes the perfect treat to pamper your chocolate needs.
Chocolate lava cakes start to last as a kind of brownie butter, made with dark chocolate, butter and eggs. A very small amount of flour is added to the batter - just enough to ensure that it is held together when you are ready to dispense the cake.

The difference between a chocolate lava cake and a brownie is the baking time and temperature: Brownies are often baked to a relatively low temperature, while lava cakes are baked at an unusually high temperature for a very short time.

The high temperature does two things: It helps to set the outside of the cake and it warms the center of the cake enough to cook it without enough time for it to set completely. The result is of course a cake that has a firm exterior and a melting, rich chocolate center that makes you want to lick your plate clean!

Use an oven thermometer to ensure that the oven is properly calibrated when baking. If the oven is too hot, your cake may be less spicy in the middle, while an oven that is too cool will result in a cake that does not stick together when you go to remove it.

Since this recipe only serves two, I recommend that you bake your cookies in individual ramekins. They are easy to get in and out of the oven, and they are very maneuverable when it is time to plate your finished cookies.

Chocolate Lava Cake for two

ingredients:

3 ounces semisweet or dark chocolate, chopped
¼ cup butter
1 large egg
1 large egg yolk
2 tablespoons sugar
1/8 teaspoon salt
1 tablespoon whole milk flour

Step 1:
Preheat oven to 425 F. Grease two 8-ounce ramekins and dust with cocoa powder.

Step 2:
In a medium microwave safe bowl, melt chocolate and butter on medium heat, stirring until even.

Step 3:
In a large bowl, beat together eggs and egg yolks at medium speed until foamy. Add in sugar and salt and turn on high speed for 1 minute. Mix in the chocolate mixture, mixing until very even. Mix in the flour, mix until no streaks remain. Divide the batter evenly into prepared ramekins.

Step 4:
Bake for 10 minutes until the tops of the cake are dark golden and feel a little firm to the touch. Remove from the oven and run a knife around the outer edge of the ramekin. Place a small dessert plate on top of the ramekin and invert; When inverted, the cake should release from the ramekin.

Serve immediately.