Chocolate Lava Cake

Ingredients

• 1 stick Unsalted Butter (for melting chocolate and greasing ramekins)
• 6 oz Bittersweet Chocolate (chopped into small pieces)
• 2 large Eggs (plus 2 extra yolks, room temperature)
• 1/4 cup Granulated Sugar (fine granulated sugar)
• 1 pinch Salt (fine sea salt)
• 2 tbsp All-Purpose Flour (sifted)
• 1 tbsp Powdered Sugar (for dusting, optional)
• 1 pinch Vanilla Salt (toasted vanilla salt for garnish)
• 6 pieces Fresh Raspberries (for garnish, washed)

Instructions

1. Prepare Ramekins

   Butter each 6‑oz ramekin, then dust lightly with flour, tapping out excess.

   Time: PT2M

2. Chop Chocolate

   Finely chop the 6 oz bittersweet chocolate so it melts quickly.

   Time: PT1M

3. Melt Chocolate and Butter

   Place the chopped chocolate and the stick of butter in the top of a double boiler. Stir over simmering water until smooth and fully melted.

   Time: PT5M

4. Whisk Egg Mixture

   In a separate mixing bowl, combine 2 whole eggs, 2 egg yolks, 1/4 cup sugar, and a pinch of salt. Whisk vigorously until the mixture becomes thick, pale, and ribbons form when the whisk is lifted.

   Time: PT3M

5. Combine and Fold

   Gently fold the melted chocolate into the egg mixture, then add 2 tbsp sifted flour. Mix just until incorporated; avoid over‑mixing.

   Time: PT2M

6. Portion Batter

   Divide the batter evenly among the prepared ramekins.

   Time: PT1M

7. Bake

   Place the ramekins on a baking sheet and bake in a pre‑heated oven at 450°F for about 12 minutes, until the edges are set but the center still jiggles.

   Time: PT12M

   Temperature: 450°F

8. Finish and Serve

   Remove the cakes, dust with powdered sugar, sprinkle a pinch of toasted vanilla salt, and garnish with fresh raspberries. Serve immediately while warm.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

5 g

Carbohydrates

40 g

Fat

30 g

Fiber

3 g