Easy Chocolate Lava Cake

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I love a cake that is only a few ingredients and cooks all in one pan…and is decadently chocolate. I have ordered Molten Lava Cakes out at restaurants, but since I am not going to restaurants right now, what better time to try one at home. I saw this one on Williams Sonoma Instagram and made a few adjustments.

Ingredients:

  • 10 oz. bittersweet chocolate chips or chunks (I used Ghirardelli)
  • 4 Tbs. (1/2 stick) unsalted butter, cut into pieces
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 4 egg yolks
  • 6 Tbs. sugar
  • 2 Tbs. Dutch process cocoa powder, sifted…plus more for dusting
  • 3 egg whites, at room temperature

Instructions:

  • Preheat oven to 400°F. Lightly butter six ramekins and dust with cocoa powder. Set the ramekins on a small baking sheet.
  • In the top pan of a double boiler, combine the chocolate and butter. Set the pan over but not touching barely simmering water in the bottom pan and melt the chocolate and butter, then whisk until the mixture is glossy and smooth. Remove from the heat and stir in the vanilla and salt. Set aside to cool slightly.
  • In the bowl of your stand mixer with whisk attachment, or a large bowl, using an electric mixer, beat the egg yolks, 3 Tbs. of the sugar, and cocoa powder on medium-high speed until thick. Spoon the chocolate mixture into the yolk mixture and beat until well blended. The mixture will be thick and somewhat grainy looking. Detach bowl from stand mixer if using, set aside.
  • In a separate bowl, using clean mixer whisk or beaters, beat the egg whites on medium-high speed until they are very foamy and thick. Sprinkle in the remaining 3 Tbs. sugar and increase the speed to high. Continue beating until firm, glossy peaks form. You can tell they are ready when you detach whisk, turn upside down and peaks stay firm.
  • Spoon half of the beaten whites into the chocolate mixture and fold in just blended. Add the remaining whites and fold gently until just blended. Spoon into the prepared ramekins, dividing evenly.
  • Bake the cakes until they are puffed and the tops are cracked, about 25-30 minutes. The inside of the cracks will look very wet. Remove from the oven and serve immediately in the ramekins.

    **I had some leftover cakes and refrigerated. They were delicious the next day after just 30 seconds in the microwave.

Tip: If you want something perfect to accompany this, I served it with a scoop of Helados La Neta, a handcrafted ice cream inspired by flavors of Mexico. I served the Horchata flavor, and just wow!

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