How to Make Chocolate Lava Cake by Cooking with Manuela

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.

Preheat the oven to 400°F (200°C). Grease the four ramekins (8 oz = 235 ml) with butter and sprinkle with cocoa powder. Remove the excess cocoa.

In a microwave-safe bowl, place the butter and the dark chocolate (cut in small pieces). Melt in the microwave for 40 seconds, mixing, and adding increments of 10 seconds if necessary. You can also melt the chocolate with the butter in a double boiler.

In a different bowl, add the two eggs and two egg yolks and the vanilla extract. Beat with a whisk or an electric mixer while adding the powdered sugar. Mix well, until light and fluffy. Add the melted chocolate/butter and beat some more. Sift the flour and add it to the bowl. Add a pinch of salt. Gently fold and stir the flour in the chocolate batter.

Spoon the batter into the four ramekins. They should be filled to about 3/4 of the way.

Bake for 13 to 15 minutes, until the sides are set and the middle looks still a little soft. Let the ramekin sit for one minute at room temperature. Place the serving plate on top of the ramekin and flip. Gently remove the pan, using an oven mitt.

Sprinkle with powdered sugar. Add your toppings if any and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens