High Fructose Corn Syrup Free Easy Chocolate Lava Cake
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Learn more →Ingredients
4 servings
- 6 tbsp unsalted butter, cut into pieces, plus more for greasing
- 1 tbsp unsweetened cocoa powder, for dusting
- 4 oz bittersweet chocolate (60–70% cacao), roughly chopped
- 2 large eggs
- 2 large egg yolks
- ½ cup powdered sugar, sifted
- ¼ tsp fine salt
- 1 tsp pure vanilla extract
- 3 tbsp all-purpose flour
For serving
- powdered sugar or cocoa powder, 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 cups of a standard 6-cup muffin tin (or four 6-oz ramekins), then dust each with cocoa powder, tapping out any excess, so the cakes release cleanly.
- 2
Combine the chopped chocolate and 6 tbsp butter in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until both are fully melted and the mixture is smooth, about 3–4 minutes. Remove from heat and let cool for 2 minutes.
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