Chef John's Chocolate Lava Cake

Ingredients

  • butter as needed
  • 2 egg yolks
  • 2 eggs
  • 3 tablespoons white sugar
  • 3 1/2 ounces chopped dark chocolate
  • 5 tablespoons butter
  • 4 teaspoons unsweetened cocoa powder
  • 3 tablespoons flour
  • 1 pinch salt
  • 1/8 teaspoon vanilla extract

Instructions

1_ Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.

2_ Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.

3_ Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.

4_ Stir melted chocolate mixture into egg and sugar mixture until combined.

5_ Sift cocoa powder into the mixture; stir to combine.

6_ Sift flour and salt into the mixture; stir to combine into a batter.

7_ Stir vanilla extract into the batter.

8_ Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.

9_ Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.


10_ Refrigerate 30 minutes.

11_ Preheat an oven to 425 degrees F (220 degrees C).

12_ Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.

13_ Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.

14_ Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.

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