Flourless Chocolate Lava Cakes
I've been making these cakes for more than 20 years and I still crave them! They are a dessert like Creme Brulee, vanilla ice cream, or pound cake ... never goes out of style and is always a welcome end to a delicious meal.
Ingredients
- 8 ounces 72+% bittersweet chocolate chopped, or broken into smaller pieces for melting
- 6 ounces butter (12 Tablespoons) cut into cubes
- 4 large eggs
- ½ cup granulated sugar
- ⅛ teaspoon salt
- butter and cocoa powder for preparing the baking dishes
Instructions
- Adjust oven rack to the middle of the oven. Preheat oven to 375°F. Butter six 4-6 ounce ramekins, then coat them with cocoa powder.
- Using a bowl set over pan of simmering water, (or a dedicated double-boiler), melt chocolate with butter, stirring occasionally, until melted and smooth. Remove from heat.
- While chocolate is melting, whip eggs, sugar, and salt using mixer fitted with whip attachment on medium-high speed until mixture is lightened, about 5 minutes.
- Reduce speed to low and mix in chocolate mixture until combined. Spoon into cups and place on baking sheet. Bake until edges are set but center is still jiggly, about 10 minutes. If you are using 6-ounce ramekins, you might have to bake them a bit longer. Avoid over-baking, though, because you want that oozy center. Let cool 3 minutes and serve.
- Serve plain, or with ice cream or whipped cream. Fresh berries are delicious with it, too!