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Preheat oven to 200 degrees Celsius (390 degrees Fahrenheit). Grease two ramekins or small oven-safe bowls. Dust the insides with cocoa powder, tapping out any excess.
In a medium heatproof bowl, melt the chopped chocolate and butter together over a pot of simmering water (double boiler), stirring occasionally, until smooth. Remove from heat and let cool slightly.
In a large bowl, whisk together the sugar and eggs until light and fluffy.
Sift the flour into the wet ingredients and fold in gently with a spatula until just combined. Do not overmix.
Divide the batter evenly between the prepared ramekins.
Bake for 8-10 minutes, or until the edges are set but the centers are still very soft and wobbly.
Let the lava cakes cool in the ramekins for a few minutes before carefully inverting them onto plates.
Serve immediately with whipped cream or vanilla ice cream, if desired.
Tips:
For a richer chocolate flavor, you can use all dark chocolate or a mixture of dark and semi-sweet chocolate.
If you don’t have ramekins, you can use small oven-safe bowls or coffee mugs.
Be careful not to overbake the lava cakes, or they will become dry and cakey.
The lava cakes will continue to cook for a few minutes after they are removed from the oven.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the microwave for a few seconds, just until warmed through.
Here are some notes about the recipe in the text you provided:
The recipe in the text calls for only 1 egg, but the lava cakes in the image typically use 2 eggs.
The recipe mentions using 2 bananas and 20 grams of butter for a separate step, but this is not included in the instructions for making the chocolate lava cakes. It’s possible this part of the recipe is for a different dessert, and not part of the lava cake recipe.
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