Chocolate lava cakes are popular because they are so easy and so luscious. Makes 2 (6-ounce) oven-proof ramekins or over-proof coffee mugs and bakes in 8 minutes.
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Makes 2 - baking time is only 8 minutes. Don’t use chocolate chips - they don’t melt as well as chocolate bars or baking chocolate.
4 ounces or ½ cup chopped semi-sweet or bittersweet chocolate, (not chips) 3 tablespoons butter, cut into pats or chunks butter for greasing the ramekins 3 tablespoons sugar, and a one more for the inside of the ramekins 1 large egg 1 large egg yolk ½ teaspoon vanilla extract ⅛ teaspoon salt (omit if you used salted butter) 2 tablespoons all-purpose flour Confectioner's sugar for decoration (optional) |
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- Preheat oven to 425 degrees. Use butter to grease the inside of two 6-ounce baking ramekins or oven-proof coffee mugs. Then sprinkle sugar all over the inside.
- Put the chopped chocolate and butter in a pot over very low heat on the stove. Stir continually until it's smooth and melted. Set pan aside to rest a bit. OR - You can throw the chopped chocolate and butter in a bowl and stick it in the microwave, stirring every 30 seconds until it's smooth. It may only take a minute or so. Don't be tempted to skip the stirring; you'll regret it.
- In a medium bowl, mix together with a fork or whisk: 3 tablespoons sugar, egg, egg yolk, vanilla extract, and salt. Stop when the mixture thickens and gets nice and foamy.
- Add the flour and stir until it's creamy and smooth.
- Add the chocolate to the egg mixture and stir gently until combined. At this point, if you want to bake it later, just stick it in the fridge. Before baking, let it warm to room temperature. You could also add a little more baking time, if you use it straight from the fridge.
- Pour the batter into the ramekins. They only need to bake for about 8 or 9 minutes. Check to see if the sides are puffy and the middle is soft to the touch. Remove from oven and let cool for at least 5 minutes or so - not too long!
- Use a knife to go around the cake to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. If you wish, use confectioner's sugar to sprinkle over the top of the cake. I like ice cream with mine! Serve it while it's still hot or warm.
