chocolate lava cake
👨🍳 Chefy Tip: Butter and dust with cocoa, not flour — flour ghosts in the dusting and never comes off. Pull the cakes at 12 minutes. The edges should look set and starting to pull away, the center still jiggles like wet jelly. Overbake by 30 seconds and the whole thing is a fondant.
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Ingredients
Shop ingredientsInstructions
Preheat oven to 425°F (220°C). Butter four 6-oz ramekins and dust with cocoa powder.
Melt chocolate and butter together, stirring until smooth. Cool slightly.
Whisk eggs, egg yolks, and powdered sugar vigorously for 2 minutes until slightly thickened.
Fold chocolate mixture into eggs, then fold in flour and salt until just combined.
Divide among ramekins. Refrigerate up to 6 hours if making ahead; bring to room temp 30 minutes before baking.
Bake 11-12 minutes until edges are set but center jiggles. Invert onto plates after 1 minute and serve immediately with vanilla ice cream.
Dark chocolate contains flavanols — a class of polyphenols that stimulate nitric oxide production in blood vessel walls, temporarily improving circulation and lowering blood pressure. Studies show 70%+ cacao chocolate has measurable cardiovascular benefits in moderate amounts. The fat in cocoa butter is predominantly stearic acid, which the liver converts to oleic acid — the same monounsaturated fat found in olive oil.