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Chocolate Lava Cake

Serves 10


1/2 cup (1 stick) unsalted butter at room temperature plus extra for greasing ramekins

1 cup granulated sugar

4 large eggs

1 egg yolk

1 cup baking cocoa powder

1/3 cup plus 2 tablespoons all-purpose flour

1 cup heavy cream


Preheat oven to 350°.

Butter and dust ten 4-ounce aluminum ramekins with either cocoa or flour and tap out the excess powder.  Porcelain ramekins will also work well; cupcake tins are not suitable, since once the cakes are baked, they are turned out one-at-a-time, onto serving plates.  Put the ramekins onto a cookie sheet to make handling the filled ramekins easier.

In a bowl cream the butter and sugar until very smooth and light and fluffy.  Beat in the eggs and egg yolk, one at a time.  In a separate bowl, whisk the flour and cocoa together and blend the dry mixture into the wet until well combined.  Mix in the heavy cream until the batter is a uniform color with no streaks.

Divide the batter evenly between the ramekins. You may do this with a spoon or by putting the batter into a pastry bag and piping the batter into the ramekins. 

Place the sheet with the ramekins in the oven and bake for 8 to 9 minutes.  The tops should look set but still be jiggly.  Remove from the oven and allow to cool for 1 minute before inverting onto plates.  Let the cakes sit for 10 seconds before lifting up the ramekins.  Serve immediately, with a dusting of confectioner’s sugar, ice cream, chocolate sauce or fresh fruit.

This recipe is featured on show 2924 – Cook’s Choice.


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