Molten Lava Chocolate Cake
- 10 Tablespoons Butter
- 8 ounces, weight Dark Chocolate (70% Cocoa)
- 1/2 cups All-purpose Flour
- 1-1/2 cup Icing Sugar
- 3 whole Egg Yolks
- 3 whole Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Coffee Powder
- Preheat the oven to 200 degrees Centigrade. Oil and flour six ramekins. In the microwave, melt the butter and chocolate in 30-second intervals until smooth. Stir in the rest of the ingredients and mix until smooth. Divide the batter evenly amongst the ramekins. Bake in the middle rack of the oven for 10-13 minutes (recipe calls for 10 but mine took 13 minutes). The cakes are done when the edges have set but the middle will still be soft. Run a knife around the edges of the ramekin to loosen the cakes and invert onto your serving plate. You can garnish with a little powdered icing sugar and strawberries on top.
- I halved the recipe and got 3 individual cakes.
- (Recipe adapted from Savory Sweet Life.)
butter, chocolate, allpurpose, icing sugar, egg yolks, eggs, vanilla, coffee powder
Taken from tastykitchen.com/recipes/desserts/molten-lava-chocolate-cake/ (may not work)