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Author Notes: Make this Chocolate Lava Cake only when you've got less than 10 minutes to serve and you are out of stock on most of the ingredients; and you are praying to God to rescue you. He's make his presence felt, in this sure shot winner of a Hot Chocolate Lava Cake :-) —Shradha Agarwalla
- 50 grams Butter
- 70 grams 53% Cocoa Callebaut Chocolate
- 1 piece Egg (and 1 egg yolk)
- 50 grams Sugar
- 2 tablespoons Flour (and a pinch Cocoa & Flour for dusting)
- 1 teaspoon Vanilla Essence
- Preheat Oven to 225 C/ 450 F
- Butter and lightly sprinkle Flour and Cocoa on two ramekins
- Melt Chocolate and Butter over a double boiler. Beat Egg, Yolk and Sugar with a whisk or an electric beater until pale yellow and thick
- Beat together the melted Chocolate and Butter, it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
- Divide batter among the 2 ramekins (At this point, you can refrigerate the dessert for several hours until you are ready to eat; bring to room temperature before baking)
- Bake the moulds on a tray for 7-8 minutes. The center will be soft, but sides will be set. Do not over bake, it will take away gooeyness of the cake
- Invert each mould onto a plate and let it sit for 10 seconds. Un-mould by lifting one corner of the mould. Serve immediately.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer