Little pots of satiny molten chocolate are the ultimate chocolate fix in under 30 minutes.
Notes: I used paper baking cups which held 7 tablespoons batter. Either 4-ounce or 6-ounce ramekins will also work. If using 6-ounce ramekins, divide batter between 6 ramekins instead of 7 and increase bake time by 2 minutes. Interior of cake, while still gooey, is 160°F when it comes out of the oven. This recipe was inspired by a special dessert made with low carb/low GI chocolate by Megan Lin of Cacao7.
About the author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog, shophousecook.com, or follow her on Twitter @yvonneruperti.
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Flourless Chocolate Lava Cakes
About This Recipe
|Yield:||serves 6 to 7|
|Active time:||10 minutes|
|Total time:||20 minutes|
|Special equipment:||mixer, 4-ounce or 6-ounce ramekins|
|This recipe appears in:||Chocoholic: Flourless Chocolate Lava Cakes|
- 8 ounces 70% bittersweet chocolate, finely chopped
- 12 tablespoons (6 ounces) unsalted butter, cut into cubes
- 4 large eggs
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1/8 teaspoon salt
Adjust oven rack to middle position and preheat oven to 375°F. Butter seven 4-ounce ramekins (see note above).
Using microwave or a bowl set over pan of simmering water, 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 underdone, about 10 minutes. Avoid over-baking. Let cool 3 minutes and serve.