EASY CHOCOLATE LAVA CAKES FOR TWO (OR MORE)

Easy Chocolate Lava Cakes for Two (or more) image

7 simple ingredients and 12 minutes active time for these restaurant quality easy chocolate lava cakes. Gluten free and dairy free options included.

Provided by @MakeItYours

Number Of Ingredients 8

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Ingredients

unsweetened cocoa powder for dusting
6 oz high quality semi-sweet chocolate (I used Ghirardelli 4 oz bittersweet 60% and 2 oz semi-sweet), rough chopped
1/2 cup unsalted butter, cold, cut into chunks
1/4 cup all-purpose flour, I used organic unbleached all purpose flour
1/2 cup powdered sugar
1/8 teaspoon salt, fine
2 large eggs, room temp if possible
2 large egg yolks, room temp if possible

Steps:

Using spray oil, spray four ramekins (6 or 8 oz size) well with baking spray.
Dust ramekins with cocoa powder, turning until entire ramekin is dusted in cocoa powder. Or spray and dust 6 cups in a 12 cup muffin tin.
Preheat oven to 425°.
Coarsely chop chocolate and cold butter. Place butter first in medium microwave safe bowl, then place chopped chocolate on top. Heat in 30 seconds, stir well, then another 30 seconds, stirring really well.
If another heating is needed, heat for 20 seconds and stir until melted until completely smooth. Set aside and allow to cool for 5-10 minutes while prepping rest of ingredients.
In a small bowl, whisk flour, powdered sugar and salt together. Set aside.
In another small bowl, crack 2 whole eggs and 2 egg yolks, whisk until thick and combined.
Pour flour/sugar mixture along with eggs into the bowl of chocolate and stir gently until smooth. If needed, use whisk and gently whisk until smooth. The batter will be thick!
Pour or spoon batter into prepared ramekins or muffin* tins evenly. Place ramekins onto a baking sheet and bake for 12-14 minutes until sides are solid (dull) and centers are soft (glossy). If baking in muffin tins, only bake 8-10 minutes.
Remove from oven and allow to cool for 1 minute. Cover ramekin with serving plate and invert (using a hot pad, ramekins will be hot) upside down onto plate. Shake or jiggle gently if not easily coming out. If you used a muffin pan, use a spoon to gently release the cake from tin and invert onto serving plate.
Add a sprinkle of powdered sugar, a scoop of your favorite ice cream, berries or chocolate syrup. Serve the gooey-chocolatey deliciousness immediately.