High Fructose Corn Syrup Free Chocolate Lava Cake
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Learn more →Ingredients
4 servings
- 6 tbsp unsalted butter, plus more for greasing
- 2 tsp unsweetened cocoa powder, for dusting
- 6 oz bittersweet chocolate (60–70% cacao), roughly chopped
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar
- ¼ tsp fine salt
- 1 tsp pure vanilla extract
- 3 tbsp all-purpose flour
For serving
- powdered sugar, for dusting (optional)
- vanilla ice cream or whipped cream, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Generously butter four 6-oz ramekins, then dust each with cocoa powder, tapping out any excess, until the interior is fully coated. Place the ramekins on a baking sheet.
- 2
Combine the chopped chocolate and 6 tbsp butter in a heatproof bowl set over a small saucepan of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and the mixture is smooth, about 4–5 minutes. Remove from heat and let cool for 5 minutes.
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