Chocolate Lava Cake Recipe

1. Preheat oven to 350F (180C). Butter four 6oz moulds or ramekins, dust with cocoa powder and place in the fridge for about 10 minutes.

2. Chop the chocolate and place in a heatproof bowl, add butter. Set the bowl over a double boiler (pot with simmering water). Melt the chocolate. Remove from heat and let cool slightly.

3. In a separate bowl whisk eggs, sugar and salt, until light, pale and thick. Sift in flour and whisk until incorporated. Gradually pour in melted chocolate and stir until combined.

4. Pour mixture into the prepared moulds.

5. Bake for 7-9 minutes until the edges are firm and the center is still soft. Let stand 1 minute. Invert on individual plates while warm, dust with powdered sugar and serve with vanilla ice cream or whipped cream and fresh fruits.

Notes:

• The batter can be refrigerated for up to 2 days; bring to room temperature before baking.
• Baking time may change depending on the oven and moulds size.
• You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.
• If you don’t have ramekins, you can use a muffin pan.

More Chocolate Recipes:

• Microwave Chocolate Mug Cake
• Chocolate Fudge Cake
• Thick Italian Hot Chocolate
• Chocolate Cheesecake Bars