HOW TO MAKE THE EASIEST CHOCOLATE LAVA CAKE | QUICK & EASY DESSERT RECIPE

dark chocolate

🥗Healthier: dark chocolate with lower sugar

💰Cheaper: semi-sweet chocolate

Lower sugar chocolate reduces sweetness while maintaining richness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar fat content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds a unique flavor while being a natural sweetener.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg replacer

Flaxseed meal is a vegan alternative that binds ingredients.

Start by heating about 1 cup of water in a small saucepan over medium high heat to create a double boiler.

Add 6 ounces of semi-sweet chocolate and 1 stick of butter to the double boiler and melt until smooth.

In a separate bowl, whisk together 2 eggs and 1 egg yolk until combined.

Add 1/2 cup of sugar to the eggs and mix until frothy and pale in color.

Stir in 1 teaspoon of vanilla extract.

Once the chocolate mixture has cooled slightly, pour it into the egg mixture and mix well, scraping the sides to ensure everything is combined.

Sift in 1/2 cup of flour and gently fold it into the mixture until just combined.

Prepare a greased 10-ounce ramekin by dusting it with cocoa powder (or use a greased muffin tin).

Measure out equal amounts of batter into the ramekin or muffin tin, ensuring not to overfill.

Bake in the oven for about 12-14 minutes for the ramekin or 6-8 minutes for the muffin tin, until the edges are firm but the center is slightly jiggly.

Carefully loosen the edges of the cake and invert onto a plate to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens