Molten Lava Cake

An ooey-gooey chocolate cake that is rich and decadent that’s balanced out by the sweetness of the ice cream. Perfect to enjoy after a long summer day.

  • 1 stick (1/2 cup) unsalted butter
  • 6 oz semisweet chocolate
  • 2 whole eggs
  • 2 egg yolks
  • 1/4 cup white sugar
  • pinch of salt
  • 1/4 tsp instant esspresso powder
  • 2 tbsp all purpose flour
  1. Preheat your oven to 450 F or 235 C then, butter and flour four ramekans and set them aside.
  2. Create a double boiler over simmering water to melt the chocolate with the butter. Then, in a separate bowl, whip the eggs, sugar, and salt until thick and pale.
  3. After the chocolate mixture has cooled down a bit, add it into the egg mixture and whisk well. Then, mix in the esspresso powder and flour until just combined.
  4. Spoon the batter into each of the prepared ramekans and place them on a baking tray, then bake for 10 to 12 minutes in the preheated oven.
  5. Once they’re done baking, the edges will be set, but the center should still be jiggly. Take them out of the oven and let them cool down for a few minutes before inverting it on a plate.
  6. Serve warm with a scoop of ice cream and some berries.

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