Gooey Chocolate Lava Cakes
Simple, decadent chocolate lava cakes from But First, Cookies
Ingredients
- 1 tbsp butter for greasing ramekins
- 2 egg yolks
- 2 eggs whole
- 3 1/2 Tbsp sugar granulated
- 5 Tbsp butter unsalted
- 4 oz bittersweet chocolate pieces
- 4 tsp cocoa powder
- 3 Tbsp flour all purpose
- 1/4 tsp vanilla extract
Instructions
- Generously coat 4 8oz ramekins with unsalted butter and set aside.
- In a large bowl, beat (on medium-high) sugar with the eggs and egg yolks until light and foamy. Set aside.
- Microwave the butter and chocolate pieces in 30 second bursts on medium power, stirring after each interval, until melted.
- Add the melted chocolate mixture to the egg mixture bowl, keeping mixer on lowest setting.
- Add in the cocoa powder, flour, and vanilla extract. Continue to mix on lowest setting until combined.
- Transfer the batter into a pastry bag and divide it equally between ramekins. Place the ramekins in the fridge for 30 minutes.
- Preheat oven to 425. Remove ramekins from fridge and place in a casserole dish. Add hot water to casserole dish until level is halfway up the sides of the ramekins.
- Bake 16 minutes. Your oven may need more or less time. Watch the cakes for a slight separation from the ramekin edge as an indication of readiness.
- Remove from oven and allow several minutes to cool. Run knife around cake edges before overturning onto a dessert plate, if desired. Dust with powered sugar immediately before serving.