Molten Chocolate Lava Cake
By Chloe Lam (@channelfoodie), adapted from Savory Sweet Life
Yields 4 individual lava cakes
Ingredients
1 Cup (116g or a little over 1.5 bars) Beyond Good 80% Pure Dark Chocolate, Chopped
20 Squares (2/3 of a bar) Beyond Good 70% Pure Dark Chocolate
8 Tablespoons Unsalted Butter
1/3 Cup (40g) All Purpose Flour
1/4 Cup (25g) Powdered Sugar
3 Eggs
3 Egg Yolks
1 Teaspoon Beyond Good Pure Vanilla Extract
Cocoa Powder, to Dust
Instructions
Grease four ceramic ramekins with butter, dust with cocoa powder, then refrigerate until use
Preheat oven to 425F
Melt the chopped 80% chocolate and butter together in double boiler. (If you’d prefer to microwave, use a heat safe bowl and heat in 30 second increments, stirring between each)
In a bowl, whisk together the flour, powdered sugar and chocolate butter mixture
Once combined, whisk in the eggs and yolks until smooth, then whisk in the vanilla extract
Take the ramekins out of the refrigerator and divide the batter evenly among them.
Tuck 5 squares of 70% chocolate into the center of the batter in each ramekin.
Bake for 15 minutes. The top and edges should be firm, while the melted chocolate inside should be runny
Cool out of the oven for 1 minute, then place a plate on top and invert to turn the cake out
Serve on its own or garnished with berries, whipped cream, powdered sugar, or ice cream. Enjoy warm!