A truly irresistible melt in the mouth that would boost your after meal experience. This dessert has a liquid center that’s no doubt better than whatever you have thought of, which is usually served in individual ramekins.
Yield: 4 servings
6 oz. Semi-Sweet Baking Chocolate or 70% dark chocolate bar
6 oz. Butter (softened)
3 pcs large eggs
1/2 cup refined sugar
1/3 cup all-purpose flour (sifted)
Butter to grease the Ramekins
How to prepare:
- Preheat oven to 350°F or 175°C
- In a double boiler, melt chocolate bar in low flame.
- In a separate dry clean bowl, beat the eggs, and add sugar until fluffy
- Stir in melted chocolate until blended
- Add in flour until smooth. Mix slowly. Do not overbeat.
- Butter four ramekins, and pour in chocolate batter.
- Cook for about 10 minutes. ( you may place the ramekins on a tray with 1/2 inch deep water)
- Tip ramekins upside down onto dessert plates and serve.
Some useful tips:
- For the guests to fully appreciate the liquid, chocolaty lava cake, prepare the batter ahead, then bake 10 minutes before serving.
- In greasing the ramekings, butte the bottom first, then the sides, wiping from the bottom up to the top. This will help the chocolate to rise evenly.
- Baking time may vary depending on how you want your lava would look like..more runny and super liquid oozing from the center would take take shorter baking time. If you want the top to be cooked through, but the center to be liquid, check with a toothpick after 10 minutes. If you do not want it liquid in the center, baker longer than 10 minutes and you will have an incredibly moist chocolate cake in ramekins. So either way, you can’t go wrong.
- You may serve your lava cake with Crème Anglaise or Raspberry sauce.
Everybody will surely enjoy this not so sinful irresistible dessert!