Chocolate Lava Cake

This Chocolate Lava Cake recipe, with its irresistible molten chocolate center, is bound to enchant you!

You won't believe how easy it is to make it at home. In less than 30 minutes, this decadent dessert is perfect for any occasion and is sure to impress.

Using just a handful of simple ingredients, you can swiftly whip up this rich and fudgy chocolate treat.

It is intentionally a bit undercooked, producing a gooey, melty chocolate center that flows out when you cut into it, making it the perfect treat.

Perfect for special occasions this molten chocolate cake incredibly easy to prepare.

With just a few pantry staples, they make an excellent last-minute dessert.

Ingredients:

250gr unsalted butter

• 400gr dark couverture

• 5 eggs

• 2 egg yolks

• 1 1/3 cup granulated sugar (100g)

• 1/4 teaspoon salt

• 1 1/2 cup flour

Instructions:

• Preheat the oven to 250°C.

• Grease a round pan and lightly dust it with flour.

• In a double boiler over low heat, melt the butter and chocolate together, stirring until smooth.

• Stir in the sugar and salt, whisking until the mixture is smooth.

• In two separate mixing bowls, beat the egg yolks into a yellow cream and whip the egg whites into a meringue.

• Take the chocolate, butter, and sugar mixture off the heat and thoroughly mix in the egg yolks.

• Gradually add the flour, stirring continuously until fully combined. Finally, gently fold in the egg whites.

• Pour the batter into the prepared pan.

• Bake for 16-17 minutes, or until the sides of the cake are set but the center is still slightly wobbly.

• Allow the cake to cool for 2 hours.

• Place a round dessert plate on top of the pan and carefully invert the cake onto the plate.

• Let it rest for about 10 seconds, then remove the ramekin to release the cake. Sprinkle with powdered sugar and garnish with berries, if desired. Serve immediately.

Notes

1. Ensure the oven is completely preheated before placing the cake inside. The high temperature allows the cake's exterior to bake more quickly than the interior, resulting in a perfectly cooked outside while the chocolate lava filling remains gooey
2. Use eggs at room temperature to ensure they blend into the batter without over-mixing. If your eggs are cold, place them in a bowl of warm tap water.
3. Watch the lava cake in the oven carefully to prevent overbaking. The center should remain slightly jiggly.