Recipe Background
There's no dessert that's more enchanting or romantic than the French Lava Cake. This is a decadent, luxurious, chocolatey cake, with a soufflé-like texture and a molten filling. Rich and velvety, French Lava Cake is more than just a sweet treat. This is pure indulgence, especially with the snowy powdered sugar and fresh strawberries on top. This is the kind of dessert that makes an ordinary evening special!
There's no dessert that's more enchanting or romantic than the French Lava Cake. This is a decadent, luxurious, chocolatey cake, with a soufflé-like texture and a molten filling. Rich and velvety, French Lava Cake is more than just a sweet treat. This is pure indulgence, especially with the snowy powdered sugar and fresh strawberries on top. This is the kind of dessert that makes an ordinary evening special!
Ingredients
- 5 tablespoons butter plus more, to taste, for greasing the ramekins
- 4 teaspoons unsweetened cocoa powder plus more, to taste, for dusting the ramekins
- 2 egg yolks plus 2 whole eggs
- 3 tablespoons granulated sugar
- 3 1/2 ounces dark chocolate chopped
- 3 tablespoons flour
- salt to taste
- 1/8 teaspoon vanilla extract
- hot water to taste
- powdered sugar optional, to taste, for garnish
- strawberries optional, to taste, halved, for garnish
Directions
- Using the extra butter, grease four (5 1/2-ounce) ramekins, then using the extra cocoa powder, lightly dust the greased ramekins.
- In a small bowl, add egg yolks, the eggs, and the granulated sugar and whisk until it is foamy and light yellow.
- In a medium, microwave-safe bowl, add the dark chocolate and 5 tablespoons of the remaining butter and microwave in 30-second intervals, stirring between each interval, until it is smooth and melted, about 1-3 minutes.
- Slowly, starting in increments and stirring after each increment, add the melted chocolate mixture to the egg mixture and continue to stir until combined.
- Sift 4 teaspoons of the remaining cocoa powder into the egg mixture and stir to combine.
- Sift the flour and the salt into the chocolate mixture and stir until just combined into a batter.
- Add the vanilla to the batter and fold to combine until incorporated.
- In a large resealable plastic bag, add the batter.
- Cut a small opening in one of the corners of the bag and divide the batter evenly between the prepared ramekins.
- Gently tap the ramekins on the counter to remove any air bubbles.
- Refrigerate the ramekins for 30 minutes.
- Preheat the oven to 425 degrees F.
- In a casserole dish, arrange the ramekins.
- Carefully, pour hot water into the casserole dish and around the ramekins until the hot water is about halfway up the ramekins. Be sure not to get any water in the ramekins.
- Bake until the tops look just set, about 15-18 minutes.
- Carefully transfer the ramekins to a cooling rack and allow them to cool for 15 minutes.
- Serve garnished with the powdered sugar and the strawberries.
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