Chocolate Lava Cakes with Liquid Core
Ingredients
- 200 g dark chocolate
- 120 g butter
- 4 eggs
- 100 g sugar
- 1 packet vanilla sugar
- a pinch of salt
- 80 g all-purpose flour
For greasing and serving
- butter, for greasing molds
- powdered sugar, for dusting
Preparation
Preheat the oven to 180°C conventional (160°C convection)
Coarsely chop the dark chocolate
Melt the butter in a saucepan over low heat, then remove from heat
Add the chopped chocolate to the melted butter and stir until smooth
Prepare 6 small porcelain ramekins (7-8 cm diameter) by greasing with butter, or prepare a silicone muffin mold by swishing with cold water and leaving it wet
In a bowl, beat the eggs, sugar, and salt until foamy
Add the melted chocolate and butter mixture and mix until combined
Gently fold in the flour until just incorporated
Divide the batter evenly among the prepared ramekins
Bake for exactly 13 minutes in the preheated oven on the middle rack
Remove from the oven and carefully invert each ramekin onto a serving plate
Dust with powdered sugar or cocoa powder and serve immediately
Tips
Bake for exactly 13 minutes to ensure a liquid core
Prepare dessert plates, forks, and powdered sugar in advance for quick serving
