Molten Chocolate Lava Cake 2

dark chocolate

🥗Healthier: cacao powder

💰Cheaper: semi-sweet chocolate

Cacao powder is lower in calories and sugar, while semi-sweet chocolate is less expensive.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often cheaper.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener, while brown sugar is often less expensive.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is gluten-free and healthier, while cake flour is usually cheaper.

Preheat the oven to 425°F (220°C).

Prepare six 6-ounce ramekins with baking spray that contains flour to prevent sticking.

Cut unsalted butter into small pieces and place on top of the chocolate mixture.

Melt the chocolate and butter in the microwave in 20-30 second intervals, stirring in between until smooth.

Separate three eggs and three egg yolks.

Add the eggs and egg yolks to a bowl along with a splash of vanilla extract.

Ensure the melted chocolate is not too hot before mixing in the egg mixture to avoid scrambling the eggs.

Sift together powdered sugar, flour, and a pinch of salt to remove lumps.

Incorporate the dry ingredients into the chocolate-egg mixture using a spatula until just combined.

Evenly fill the prepared ramekins with the batter using a measuring cup.

Bake in the preheated oven for 12-14 minutes, checking for desired doneness.

Let the cakes sit for a few minutes before inverting onto plates.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens