5 Tbl butter
3.5oz dark chocolate
2 extra large eggs +1 egg yolk
3 Tbl sugar
1/2 tsp Vanilla
3 TBL Flour
2 tsp cocoa powder
pinch of salt
powdered sugar as needed.

Nutritional information

No nutrition information available


Melt the butter and chocolate together over a double boiler. Stir to combine. Whisk together the eggs, vanilla and sugar until the mixture is light in color and the sugar is dissolved, about 3 mins. Stir the warm chocolate mixture into the egg mixture and whisk until combined. Sift in the flour, cocoa and salt. Fold in with a spatula until combined. Spoon into 3 buttered 5oz ramekins and tap on the table to settle any air bubbles. Refrigerate for 30 minutes. Preheat oven to 425 F. Place ramekins in a baking dish and add cool water until it is halfway up the sides. Bake for 15 minutes and expect it to jiggly. That's the "lava". The cake can be turned out, or served in the ramekins; dust with powdered sugar and serve warm. Especially good with french vanilla ice cream and a drizzle of chocolate syrup, pretty too.

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