Скачать или смотреть Molten Chocolate Lava Cake Recipe - What's For Din'? - Courtney Budzyn - Recipe 56

Molten Chocolate Lava Cake Recipe! Learn how to make an easy chocolate molten lava cake!

The one, the only, delicious chocolate lava cake. If you like chocolate, you will love this. Ooey gooey warm chocolate cake, lava center, with fresh berries…just typing this makes me drool like an animal! Chocolate lava cake seems way more difficult than it actually is. It’s basically your best chocolate cake recipe baked half way. It may take a couple tries to figure out how hot or cool your oven runs…but once you figure it out, you will be a lava cake PRO! The trick is all in the baking time so don’t give up! I know you will love this recipe!

Thank you so much for watching!
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Chocolate Lava Cake Recipe
6 (6 Ounce Servings)

| INGREDIENTS |

1 Cup Butter
10 Ounces Bittersweet Chocolate Chips
½ Teaspoon Instant Coffee Powder
¾ Cup Granulated Sugar
4 Eggs
4 Egg Yolks
1 Teaspoon Vanilla Extract
5 Teaspoons All-Purpose Flour
Raspberries, Strawberries, and Powdered Sugar for Garnish
Cooking Spray
6 (6 Ounce) Ramekins

|INSTRUCTIONS |

Preheat oven to 450 degrees.

In a microwave safe bowl combine chocolate chips, butter, and instant coffee powder. Microwave at 30 second increments until the chocolate is fully melted and smooth being sure to whisk in between increments. Set aside to cool slightly.

In another large bowl combine eggs, sugar, and vanilla extract.

Beat with a hand mixer until it becomes light and pale in color.
Slowly add in the chocolate mixture while using the hand mixer on medium speed. Make sure the chocolate is not too hot or it will scramble the eggs.

Add flour and gently fold it into the batter until just combined. Do not overwork the batter.

Prepare the ramekins by spraying them generously with cooking spray. (Optional: For extra precaution, cut circles of parchment paper and place them into the bottom of the ramekins.)

Pour the batter into the ramekins. Place the ramekins onto a baking sheet and bake for 12-15 minutes. *This is the most important step. If your oven runs cooler, bake longer or else it will be too runny. If you are unsure about your oven, do one as a test before the others.

After baking, carefully invert each ramekin onto a plate and allow it to set for 10-30 seconds. This helps the cake to release better without breaking. Slowly lift one corner of the ramekin and the cake will slip right out.

Top with powdered sugar and berries and enjoy!