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Molten Lava Cake

chocolate cake with molten lava center oozing out topped with whipped cream and raspberries
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Ingredients

Scale
  • ¼ cup + 1 tablespoon unsalted butter, divided
  • ¼ cup + 1 tablespoon cacao powder, divided
  • 3 ounces bittersweet chocolate, chopped
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¼ cup flour
  • ¼ cup water
  • Powdered sugar, whipped cream, raspberries and/or fresh mint (optional toppings, for serving)

Instructions

  1. Use 1 tablespoon of butter to grease the insides of 3 ramekins (6-8 oz.), then lightly dust with 1 tablespoon of cacao powder. Preheat the oven to 400 °F.
  2. Add ¼ cup butter + bittersweet chocolate in a microwaveable bowl. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Let cool slightly.
  3. Combine sugar, eggs, and vanilla in a large bowl and whisk until light and fluffy. Slowly add the melted chocolate mixture and whisk until smooth. Add the remaining ¼ cup of cacao powder, salt, and flour, and mix until just combined. Then add ¼ cup water and whisk until smooth.
  4. Pour the batter evenly into the 3 prepared ramekins and bake for 13-14 minutes (the centers should still jiggle a little).
  5. Serve the lava cakes while warm, in the ramekins. Alternatively, let the cakes cool in the ramekins for about 2 minutes, then carefully invert them onto small plates. Garnish with powdered sugar, whipped cream, raspberries, and fresh mint, if desired.

Notes

  • To make it easier to transfer in and out of the oven, place the ramekins on a sheet tray to bake.

Find it online: https://butterandthyme.com/buffalo-chicken-dip/