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Chocolate Lava Cake
Individual chocolate cakes with a molten centre, baked in six 10 cm ramekins. Ovens vary, so bake a test one first; the filled ramekins can wait in the fridge for a few hours. Recipe by Eef Kookt Zo (eefkooktzo.nl/chocolade-lava-cake).
0 of 12 steps done — tap a step to check it off as you cook
1
Preheat the oven to 200°C (conventional top and bottom heat).
2
Put 3Egg, 2Egg Yolk and 75 gSugar in a large bowl.
3
Whisk for about 5 minutes until pale and fluffy. Don't overdo it, or the batter will overfill the ramekins.
4
Meanwhile, melt 175 gButter (unsalted), 175 gDark Chocolate and 1/4 tspVanilla Extract (a few drops) over a bain-marie or in the microwave.
5
Take the chocolate off the heat and gently fold in the egg mixture, a little at a time.
6
Fold in 75 gAll-Purpose Flour and 1/2 tspBaking Soda until smooth.
7
Grease 6 ramekins with 10 gButter.
8
Dust the ramekins with 1 tbspCocoa Powder, tipping out the excess. Cocoa avoids the white film flour can leave.
9
Divide the batter over the ramekins, filling each about three-quarters full. For extra lava, press a square of dark chocolate into the centre of each.
10
Bake for 13–14 minutes, until slightly risen with a just-set top. The edges should feel firm and the centre slightly soft.
11
Place a plate on top of each ramekin, flip, and turn the cake out.
12
Serve straight away with powdered sugar, vanilla ice cream, whipped cream or red fruit.