Molten Chocolate Lava Cake

Ingredients

• 6 oz dark chocolate (70% cacao), chopped
• \u00bd cup unsalted butter, cubed
• 1 tbsp instant espresso powder
• 2 large eggs
• 2 large egg yolks
• \u00bc cup granulated sugar
• 2 tbsp all-purpose flour
• Pinch of salt
• 2 tbsp heavy cream
• Butter and cocoa powder for ramekins

Instructions

1. Prep the ramekins. Butter four 6-oz ramekins generously, then dust with cocoa powder. Tap out the excess. Place on a baking sheet.

2. Melt the chocolate. Combine chopped chocolate, butter, and espresso powder in a heatproof bowl over simmering water. Stir until smooth. Remove from heat and let cool slightly.

3. Whisk the eggs. In a separate bowl, whisk eggs, egg yolks, and sugar until thick and pale, about 2 minutes. Fold in the flour and salt.

4. Combine. Pour the melted chocolate mixture into the egg mixture. Add the heavy cream. Fold gently until just combined — don’t overmix.

5. Fill and bake. Divide batter evenly among the ramekins. Bake at 425\u00b0F for 12-14 minutes. The edges should be firm but the center will jiggle slightly.

6. Unmold immediately. Let rest for 1 minute, then run a knife around the edge and invert onto plates. Serve right away.

Notes

Timing is everything — even one extra minute in the oven turns these from molten to just chocolate cake. The espresso doesn’t make them taste like coffee, it just deepens the chocolate flavor. You can prep the batter up to 2 hours ahead and refrigerate in the ramekins — just add 2 minutes to the bake time.