How to Make Chocolate Lava Cakes

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: semi-sweet chocolate

Cocoa powder reduces calories while maintaining chocolate flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while adding sweetness.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

Place a heat safe bowl over a saucepan of simmering water, ensuring the water does not touch the bottom of the bowl.

Add butter and bittersweet chocolate to the bowl and melt gently over the water bath, stirring occasionally until completely melted.

Turn off the heat once the chocolate is glossy and melted, then carefully remove the bowl from the water bath.

In a large bowl, add a whole egg, an egg yolk, sugar, and a pinch of salt.

Beat the mixture on medium speed, then increase to medium high, and finally to high until pale, light in color, and fluffy, about a couple of minutes.

Decrease to low speed and scrape the sides of the bowl to ensure everything is combined.

Add the cooled chocolate mixture to the egg mixture and stir gently, then mix on low until thoroughly combined, scraping the sides again.

Fill buttered ramekins with the batter using a ladle, dividing evenly between two ramekins.

Preheat the oven and bake the ramekins until the edges are set but the middle is still wobbly, checking for visual indicators.

Run an offset spatula or thin butter knife around the edge of the cakes to loosen them, then flip onto a plate with confidence.

Serve warm with raspberries and a dusting of powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens