Ingredients
Scale
- 1/2 cup butter
- 4 oz semi-sweet chocolate chopped
- 1 cup powdered sugar
- 2 large eggs
- 2 egg yolks
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- pinch of salt
- fresh raspberries and additional powdered sugar for serving, optional
Instructions
- Preheat your oven to 425°F. Grease 4 small ramekins and dust them lightly with flour or cocoa powder.
- Melt the butter and chopped chocolate together in a microwave-safe bowl or using a double boiler, stirring until the mixture is smooth and glossy.
- Whisk in the powdered sugar until fully combined. Then, add in the eggs and egg yolks, whisking until the mixture is cohesive. Stir in the vanilla extract.
- Gently fold in the flour and salt until just blended, taking care not to over-mix.
- Evenly divide the batter among the prepared ramekins. Bake for 10–12 minutes, ensuring the edges are set but the centers remain soft and molten.
- Allow the cakes to cool for 1 minute, then carefully invert each ramekin onto a plate. Dust with powdered sugar and garnish with fresh raspberries. Serve right away.
Notes
Do not overbake the cakes; the center should remain molten for that perfect lava effect.
Serve immediately for the best experience, as the molten center is most enjoyable right out of the oven.
You can customize your toppings with whipped cream or ice cream for an extra treat.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.