Chocolate Lava Cake
A sweet, moist, and decadent chocolate cake with chocolaty sauce inside.
- 5 tbsp unsalted butter
- 2 tbsp granulated sugar
- 1/4 cup heavy cream
- 1 1/4 cups dark chocolate chips
- 2 large eggs
- 2 large egg yolks
- 1/3 cup light brown sugar
- 1/2 tspn kosher salt
- 1 tspn vanilla extract
- 2 tbsp flour
- 1 cup whipped cream
- 1 cup fresh berries
Coat 4 ramekins with softened butter. Sprinkle the granulated sugar inside and coat completely.
Heat heavy cream in a pot until it starts boiling.
Pour the hot cream over ½ cup chocolate chips in a small bowl. Let sit for 3 minutes. Stir the cream and chocolate chips until the chocolate is melted and smooth. Refrigerate for at least 30 minutes
Preheat your oven to 425°F.
In a microwave-safe bowl, combine the remaining chocolate chips and the butter. Microwave in 30-second intervals and stir in between intervals until completely the chocolate is completely melted.
Beat the eggs, egg yolks, brown sugar, salt, and vanilla with an electric mixer on medium-high speed in a medium bowl until light and frothy.
Gently fold the chocolate mixture into the egg mixture, then fold in the flour.
Fill the ramekins with half of the batter. Add ½ tablespoon of the ganache in the center, then scoop the remaining batter on top of the ramekins.
Bake 12 minutes or until the tops are set and the chocolate cakes begin to pull away from the sides of the ramekins.
Let the cakes cool slightly before inverting onto plates. Dust with powdered sugar and garnish with berries.