My Favorite Chocolate Molten Lava Cakes

• Vegetarian

• Refrigerated

  • 3 Egg yolks (about 1.65 ounces, large
  • 3 Eggs (about 5.75 ounces, large

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 1/2 cups Powdered sugar
  • 1 Pinch Salt
  • 1 cup Semisweet or bittersweet chocolate
  • 1/2 tsp Vanilla extract

• Dairy

  • 10 tbsp Butter

Found on melskitchencafe.com

Description

Ingredients

• 1 cup (6 ounces) chopped semisweet or bittersweet chocolate (see note above)
• 10 tablespoons butter
• Pinch of salt (about 1/8 teaspoon - use more if using unsalted butter)
• 1/2 teaspoon vanilla extract
• 3 large eggs (about 5.75 ounces)
• 3 large egg yolks (about 1.65 ounces)
• 1 1/2 cups (6 ounces) powdered sugar
• 1/2 cup (2.5 ounces) all-purpose flour

Directions

• Preheat oven to 425 degrees F.
• Grease the bottom and sides of six 6-ounce custard cups or ramekins very well (see note above).
• In a medium bowl (or in a saucepan on the stove), melt the chocolate and butter together until smooth (dont overheat!). Off the heat, stir in the salt and vanilla. Let the mixture cool to room temperature (it can be slightly warm but not hot).
• In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat the eggs and egg yolks together until thick and light in color, 2-3 minutes (dont skimp this step!).
• Add the powdered sugar and mix until combined. Add the cooled, melted chocolate mixture and the flour and mix with a spoon or spatula just until combined and no streaks remain (dont overmix). Divide the batter evenly among the ramekins and place the ramekins on a large baking sheet with a couple inches between each dish (for air to circulate).
• Bake for 12-13 minutes until the sides are set and the cakes feel soft when touched in the center. The timing is really important here and a lot will depend on if your oven bakes hot or cool. You want the cakes to bake long enough to form a crust around the molten filling without baking all the way through.
• Remove from the oven and let sit for 1-2 minutes. Run a small knife or metal spatula around the edges to loosen. Place a plate upside down on the ramekin, and holding onto both the plate and the ramekin, carefully flip so that the cake falls out onto the plate (tap very lightly on the bottom of the ramekin if the cake doesnt come out right away).
• Dust the cakes with powdered sugar or serve with whipped cream and strawberries or ice cream and hot fudge sauce (or a combination of all!).