Decadent Chocolate Lava Cake

Ingredients

• 1/2 cup (113g) unsalted butter, plus extra for greasing 1/2 cup (113g) unsalted butter, plus extra for greasing
• 8 ounces (227g) dark chocolate (70% cocoa), chopped 8 ounces (227g) dark chocolate (70% cocoa), chopped
• 1 teaspoon espresso powder 1 teaspoon espresso powder
• 1/4 teaspoon sea salt 1/4 teaspoon sea salt
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 4 large eggs 4 large eggs
• Powdered sugar, for dusting Powdered sugar, for dusting
• Vanilla ice cream or whipped cream, for serving Vanilla ice cream or whipped cream, for serving

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 28g (17g saturated)
• Carbohydrates: 38g (30g sugars)
• Protein: 6g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 425°F (220°C). Grease four individual ramekins with butter and dust them with cocoa powder.
2. 2.
   In a heatproof bowl, melt the butter and chopped dark chocolate together over a pan of simmering water, stirring until smooth.
3. 3.
   Remove the bowl from heat and stir in the espresso powder and sea salt until well combined.
4. 4.
   In a separate bowl, whisk together the granulated sugar, all-purpose flour, and eggs until smooth and creamy.
5. 5.
   Gradually pour the chocolate mixture into the egg mixture, whisking constantly until fully incorporated.
6. 6.
   Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.
7. 7.
   Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are set but the centers are still slightly jiggly.
8. 8.
   Remove the ramekins from the oven and let them cool for 1-2 minutes. Carefully run a knife around the edges to loosen the cakes, then invert them onto serving plates.
9. 9.
   Dust the cakes with powdered sugar and serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream.

Treat your ingredients with care...

• Dark chocolate — Choose a high-quality dark chocolate with a cocoa content of at least 70% for the best flavor and texture.
• Espresso powder — If you don't have espresso powder, you can substitute it with instant coffee granules.
• Sea salt — Use a fine sea salt to ensure it blends well into the batter.

Tips & Tricks

• For an extra indulgent touch, add a tablespoon of liqueur such as Grand Marnier or Baileys to the chocolate mixture before baking.
• Serve the lava cakes immediately after baking for the best molten center.
• If you prefer a sweeter dessert, you can dust the cakes with cocoa powder instead of powdered sugar.
• Experiment with different flavors by adding a teaspoon of orange zest or a dash of cinnamon to the batter.
• If you don't have individual ramekins, you can use oven-safe coffee mugs as a substitute.

Serving advice

Serve the Decadent Chocolate Lava Cakes warm, straight out of the oven. Place each cake on a dessert plate and dust with powdered sugar. Add a scoop of vanilla ice cream or a dollop of whipped cream on the side to complement the richness of the cake.

Presentation advice

To elevate the presentation of the Decadent Chocolate Lava Cakes, you can drizzle some chocolate sauce or raspberry coulis on the plate before placing the cake. Garnish with fresh berries or a sprig of mint for a pop of color.