Chocolate Molten Lava Cakes
Dark chocolate lava cakes are rich and decadent yet light with a ooey, gooey, molten center.
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Servings: 6
Equipment
- 1 mixing bowl/mixer
- 1 Double boiler
- 6 ramekins
- 1 Baking Sheet
Ingredients
- 6 oz dark chocolate chips
- 1/2 cup butter, plus 1 tbsp for ramekins
- 5 eggs, room temperature
- 3/4 cup Sugar
- 1/2 cup Gluten Free 1.1 flour
- 1/2 tsp baking powder
- 1 tbsp cocoa powder
Instructions
- Preheat the oven to 400 degrees.
- Add the eggs and sugar to a mixing bowl. Mix on high for about 5 minutes until they are a light, pale yellow.
- Create a double boiler. Bring a pot filled halfway full to a simmer and fit a bowl over the top, making sure the water never touches the bottom of the bowl.
- Add the chocolate and butter to the bowl. Stir until they're melted and combined. Remove the bowl.
- Add a little of the chocolate mixture to the egg mixture to temper the eggs.
- Add the rest of the chocolate to the eggs with the mixer running.
- Add the flour and baking powder and mix until just combined.
- Butter 6 ramekins and dust them with cocoa powder.
- Divide the batter between the 6 ramekins and place them on a baking sheet.
- Bake the chocolate lava cakes for 12-14 minutes. The center will have a divot and they will still be jiggly.
- Allow them to cool for 3 minutes.
- Invert them onto a plate to serve. They can also be eaten out of the ramekins.
- Enjoy!
Notes
Always temper your eggs before adding all of the chocolate to them. Adding a little of the warm chocolate ganache to the mix first brings the eggs closer to the temperature of the chocolate. This will gently warm them so when the remaining chocolate mixture is added in, they don't scramble. This will give you a smooth and luxurious batter that will create that silky and molten texture.
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