How to Make Chocolate Lava Cake

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.

Break up the bittersweet chocolate and put it into a bowl.

Add unsalted butter to the chocolate.

Heat a small pot of water until simmering and set the bowl over the pot, ensuring the bottom doesn't touch the water.

Stir occasionally until the chocolate and butter melt and become smooth and shiny, then remove the bowl and set aside.

In a large bowl, add the whole eggs and whisk them up.

Add sugar to the eggs and whisk for about a minute, cleaning the sides of the bowl and mixing well.

Add a pinch of salt to the egg mixture.

Mix in the all-purpose flour.

Add the vanilla extract and mix.

Pour in the melted chocolate while whisking, scraping the bowl to incorporate all the chocolate, and give it a final mix until the batter is thick, rich, and smooth.

Coat four ramekins with butter, ensuring to coat the bottom and sides well.

Coat the ramekins with sugar to help the cakes come out easily and give a crackly crust; tap out excess sugar.

Place the ramekins on a baking sheet and use an ice cream scoop to fill them with batter, using two full scoops for each ramekin.

Bake in the preheated oven at 425°F (218°C) for 12 minutes, checking after 10 minutes if your oven runs hot.

After 10 minutes, check the cakes; the edges should be almost set but the middle should look wet.

If needed, bake for another 2 minutes until the edges have little bubbles and are set, with the middle jiggly but not wet on top.

Let the ramekins sit on the tray for 1 minute after baking.

Using tongs, pick up a ramekin and place it on a cloth as they are very hot.

Put a small plate on top of the ramekin and turn it over, leaving it alone for a minute before lifting the ramekin off.

If the cake doesn't come out easily, tap the bottom and sides of the ramekin or run an offset spatula around the edges.

If overbaked, the cakes will still taste amazing and can be passed off as mini chocolate cakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens