molten chocolate lava cake

i have to admit, i'm not a big chocolate fan. what can i say? i prefer vanilla. BUT this molten chocolate lava cake is SO good, even i'm a huge fan. this recipe is great for entertaining because you can make everything ahead of time and bake just before you serve so your guest can have a warm cake oozing with chocolatey goodness.

mise en place

chocolate lava cake
makes 6 individual cakes
8 oz. bittersweet chocolate
2 sticks (1 cup) unsalted butter + extra for ramekins
1/2 teaspoon instant coffee
4 eggs
4 egg yolks
3/4 cup sugar
1 teaspoon vanilla
1/4 cup flour + extra for ramekins
1/4 teaspoon salt

you'll need 6 ramekins (mine are 10cm in diameter and hold 1 cup of water). using a pastry brush, coat the inside of the ramekins with softened butter. on the sides, paint in vertical stripes. this will help get the cakes out easier. dust with flour and tap out any excess.

*the ramekins on the right: buttered, floured & excess tapped out

preheat oven to 425 degrees.

in a heat proof bowl, add the chocolate, butter, coffee powder and salt. set the bowl over a pot of boiling water and mix until everything is melted and the mixture is smooth. remove from the heat and let cool slightly.

in the bowl of an electric mixer fitted with the whisk attachment, whisk together the eggs, yolks, sugar and vanilla until fluffy and pale. with the mixer speed on low, slowly drizzle in the cooled chocolate mixture and mix until everything is well combined.

sift in the flour and gently fold in until everything is just well combined. do not overmix.

divide the batter into the 6 ramekins and place on a baking sheet.

bake until the cakes puff up slightly and are set on top.
about 13-15 mins.

using oven mitts, carefully invert the ramekin onto a plate. let sit for about 10 secs and carefully the lift the ramekin. the cake should easily slip right out.

have your garnishes and accompaniments ready! powdered sugar, berries, mint, ice cream, anything you want!

fortunately, i have this handy dandy condensed milk in a tube from france! oh, the great things about europe!

the top bottom and sides will be set and the inside will be runny.

or you can just serve them in the ramekins. i find that this cake is just as good, if not even better, the next day at room temperature. the inside won't be runny but the center will be rich and fudgey. just remember to wrap the top with plastic or keep them in an airtight container.

bon appétit~!