Скачать или смотреть Molten Chocolate Lava Cake

Chocolate lava cake is slightly under baked to yield a liquid center that pours out when you cut into it! The center tastes almost like brownie batter, while the outside cake is soft and spongy. It's perfect for special occasions, or just a regular sweet craving!

Check out this recipe at https://eatsdelightful.com/chocolate-...

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Ingredients:
1/4 cup (1/2 stick) unsalted butter
3 ounces semi-sweet chocolate, roughly chopped
1 large egg + 1 egg yolk, at room temperature
3 tablespoons granulated sugar
2 tablespoons all-purpose flour, sifted
small pinch of salt

Instructions:
Preheat your oven to 400°F. Butter 2 (8 ounce) ramekins or mini cocottes and dust with cocoa powder. Set aside.

Combine butter and chocolate in a microwave/heat safe bowl. Melt in your microwave or over a pot of barely simmering water (bain-marie).
For microwave, heat on high for 30 seconds. Take the bowl out of the microwave and give the chocolate and butter a stir. If not fully melted, heat in 10 minute bursts, pausing to stir after each burst, until melted.
For bain-marie, fill a pot with 1 inch of water and heat until it's just barely simmering. Place your bowl of chocolate and butter over the pot (making sure the bottom of the bowl isn't touching the water). Heat, stirring occasionally, until melted.

Set aside to cool slightly as you prepare the rest of the cake.
In a large bowl, combine your egg, egg yolk, and sugar. Beat the mixture until it lightens to a pale yellow color and just under doubles in volume.

Add the slightly cooled chocolate mixture to the beaten eggs along with your flour and a small pinch of salt. Fold everything together until just combined. Pour the batter into your prepared baking dishes. (For easier transporting, place your ramekins on a baking sheet).

If you're concerned about not getting enough "lava" in your lava cake, you can add another 1/2 ounce piece of chocolate into the center of your cakes for added insurance!

Bake your lava cakes in the center of your preheated 400°F oven for 11 to 12 minutes, or until the edges are set and matte but the centers of the cakes still jiggle. Cool for 1 minute in the baking dishes, then flip onto a plate. Serve warm!

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