Warm Chocolate Lava Cake | Byron Talbott

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more widely available and less expensive.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can reduce costs while providing similar texture.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Brown sugar is often cheaper and adds a different flavor.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: vanilla essence

Vanilla essence is a more affordable option.

Chop the dark chocolate into small pieces.

Melt the chocolate using a double boiler over a pot of boiling water.

Cream together granulated sugar and unsalted butter until pale yellow.

Add eggs one at a time, mixing well after each addition.

Incorporate all-purpose flour into the mixture until fully combined.

Butter the ramekins and coat them with granulated sugar to prevent sticking.

Preheat the oven to 400°F (204°C).

Bake the ramekins for 10 to 15 minutes.

Let the cakes cool for 5 to 10 minutes after baking.

Run a spatula or knife around the edges of the ramekins to help release the cakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens