Indulge in these rich and gooey lava chocolate cakes, perfect for a special occasion or a delightful dessert.
Preheat your oven to 400°F.
Preheating ensures even cooking and the right texture for the cakes.
Grease eight 6-ounce custard cups and dust them with sugar.
Dusting with sugar helps the cakes release easily and adds a slight caramelized crust.
In a saucepan, melt the chocolate, butter, and cream over low heat, stirring until smooth.
Use low heat to prevent the chocolate from burning.
Remove from heat and stir in the vanilla extract and flour until smooth.
Mix gently to avoid overworking the batter.
In a mixing bowl, beat the sugar, eggs, and yolks with an electric mixer on high speed until thick and pale.
Beating the eggs well incorporates air, giving the cakes a light texture.
Fold the egg mixture into the chocolate mixture in thirds until well combined.
Folding gently maintains the airiness of the batter.
Divide the batter evenly among the prepared custard cups and place them on a jelly-roll pan.
Using a jelly-roll pan makes it easier to handle multiple cups at once.
Bake for 8-9 minutes until the edges are set but the centers are still soft.
Keep a close eye on the cakes to achieve the perfect molten center.
Cool the cakes for 3 minutes on a wire rack.
Cooling slightly helps the cakes hold their shape when unmolded.
Run a knife around the edges of the cakes to loosen them and invert onto dessert plates.
Inverting carefully ensures the cakes remain intact.
Serve immediately with a scoop of ice cream or whipped cream.
Serving warm enhances the gooey texture of the molten center.
Nutze unsere App für das beste Erlebnis
