Chocolate Lava Cake (Underbake Method)

Notes

• Bake at 450 °F for 10 minutes if straight out of the fridge, 6-7 minutes if at room temperature.
• Use metal ramekins.
• Yield is enough for four metal straight-sided ramekins.
• Same as https://cooking.nytimes.com/recipes/1014719-molten-chocolate-cake.

Yield

Two ramekins.

Ingredients

• ¼ cup (1/2 stick) unsalted butter
• 2 ounces high quality chocolate
• 1 egg + 1 egg yolk
• 2 tablespoons sugar
• 1 teaspoon flour
• Pinch of salt
• 1 tablespoon cocoa powder, sifted
• ½ tablespoon melted unsalted butter for coating
• Powdered sugar for finishing

Steps

1. Preheat oven to 450° Fahrenheit.
2. Melt the butter and chocolate in the microwave using 30 second intervals.
3. In a separate bowl, whisk the egg, egg yolk and sugar until pale and thick, about 1 minute.
4. Add the egg mixture, flour and salt to the chocolate mixture and stir to combine.
5. Coat 2 ramekins with butter and dust with cocoa. Don’t leave any uncoated spots as the cake will stick!
6. Divide batter between the ramekins. If you are making these ahead, you can transfer them to the fridge.
7. Place on a baking sheet and bake for 7-9 minutes until the cake has rounded and puffed up a bit the tops are barely set and the center still looks wet. Underbaked is better than overbaked. Remove from oven and let sit for 1 minute. Place serving plate on top of ramekin and flip both pieces over so ramekin is upside down. Let sit for 10 seconds before removing ramekin.
8. Serve with a dusting of powdered sugar or ice cream.

Source

https://asideofsweet.com/molten-chocolate-lava-cake-recipe/