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Chocolate Lava Cake (Molten Chocolate Cake)
French

Chocolate Lava Cake (Molten Chocolate Cake)

The original individual molten chocolate cakes with set, cakey edges and a warm liquid chocolate center. Famous for being baked just until the rim sets, then turned out to ooze.

27 min
Total time
4
Servings
15 min
Prep
12 min
Cook
intermediatedessertvegetarian
Source: Jean-Georges Vongerichten

Ingredients

4 servings
  • 112 g bittersweet chocolate, preferably 70%, chopped
  • 113 g unsalted butter, plus more for molds
  • 2 large eggs
  • 2 large egg yolks
  • 60 g granulated sugar
  • 30 g all-purpose flour, plus more for molds
  • 1 g pinch of salt

Make it your way

Instructions

Plan my prep
  1. Step 1.Heat the oven to 450 F (230 C). Butter and lightly flour four 4-ounce ramekins or molds, tapping out the excess.
  2. Step 2.Melt the chocolate and butter together gently over a double boiler or in short microwave bursts, stirring until smooth.
  3. Step 3.In a separate bowl, beat the whole eggs, egg yolks, and sugar until thick, pale, and slightly increased in volume.
  4. Step 4.Whisk the warm melted chocolate mixture into the egg mixture until uniform.
  5. Step 5.Fold in the flour and salt just until no streaks remain.
  6. Step 6.Divide the batter evenly among the prepared molds.
  7. Step 7.Bake 10 to 12 minutes, until the sides are firm and set but the centers are still soft and jiggly.
  8. Step 8.Let the cakes rest about 1 minute, then invert each onto a plate and lift off the mold.
  9. Step 9.Serve immediately while the centers are molten, dusted with confectioners sugar if desired.

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