Flourless Chocolate Lava Cake

Rich, velvety, and decadently chocolatey, these flourless lava cakes are the ultimate dessert for any chocolate lover.

With a gooey center surrounded by a delicate crust, every bite is a sensory delight.

Made with high-quality dark chocolate and minimal ingredients, these babies are sure to impress your dinner guests or satisfy your late-night cravings.

Ingredients

• 3 ounces high-quality dark chocolate (at least 70% cocoa solids), broken into small pieces
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt

Instructions

Preheat your oven to 425°F (220°C). Butter four 6-ounce ramekins or small cups and dust them with sugar, making sure to tap out any excess.

Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Let it cool slightly. In a medium bowl, whisk together the eggs and sugar until light and fluffy.

Whisk in the vanilla extract.

In a separate bowl, whisk together the melted chocolate and butter until well combined. Add the egg mixture to the chocolate mixture and whisk until smooth.

Divide the batter evenly among the prepared ramekins, filling them about 3/4 of the way full.

Place the ramekins on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the edges are set, but the centers are still slightly jiggly.

Remove from the oven and let cool in the ramekins for 1-2 minutes.

Run a knife around the edges to loosen the cakes, then invert onto plates. Serve immediately, with a scoop of vanilla ice cream or whipped cream if desired.

Notes

Use high-quality dark chocolate for the best flavor.

Make sure to not overmix the batter, as this can result in dense cakes.

Don’t open the oven door during baking, as this can cause the centers to collapse.

The cakes are done when the edges are set, but the centers are still slightly jiggly.

Don’t overbake, as this will cause the cakes to dry out.

Let the cakes cool in the ramekins for a minute or two to help them set before inverting onto plates.

Serve immediately for the best results, as the cakes will continue to cook a bit after removal from the oven.

Nutrional Value

• Calories: 420
• Total Fat: 26g
• Saturated Fat: 16g
• Cholesterol: 160mg
• Sodium: 10mg
• Total Carbohydrates: 44g
• Dietary Fiber: 4g
• Sugars: 32g
• Protein: 5g