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Classic Chocolate Lava Cake
Traditional dish · French
A decadent individual chocolate cake with a molten chocolate center, achieved by underbaking. Served warm, it's a quintessential dessert experience.
Ingredients
- Dark chocolate (70% cocoa)115 g
- Unsalted butter115 g
- Eggs2 large
- Egg yolks2 large
- Granulated sugar50 g
- All-purpose flour30 g
- Salt1 pinch
Steps
- 1
Preheat oven to 200°C (400°F). Butter and flour four 175ml ramekins.
- 2
Melt dark chocolate and butter together in a heatproof bowl set over a saucepan of simmering water (bain-marie), or in the microwave in short bursts. Stir until smooth.
- 3
In a separate bowl, whisk together eggs, egg yolks, and sugar until pale and slightly thickened.
- 4
Gently fold the melted chocolate mixture into the egg mixture.
- 5
Sift the flour and salt over the chocolate mixture and fold until just combined. Do not overmix.
- 6
Divide the batter evenly among the prepared ramekins.
- 7
Bake for 10-12 minutes, until the edges are set but the center is still soft and molten.
- 8
Let cool for 1 minute, then carefully invert each ramekin onto a serving plate. Serve immediately.
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