There are a lot of 'cheat' recipes that try to replicate this idea but fall short when it comes to the rich chocolate flavour that this one delivers. I promise you won't find a more decadent dessert to satisfy your sweet tooth than this one.
Ingredient
– 3 Egg– ½ cup Sugar – 75 g Dark Chocolate – 6 tablespoon Butter – 1 tablespoon Cocoa Powder– ⅓ cup All-purpose Flour
Direction
1
After buttering the inside of the ramekins, coat them thoroughly with sugar to prepare them.
Combine the cocoa powder, butter, and broken chocolate in a bowl that can be heated in the microwave.
2
Heat in the microwave, stirring every 30 seconds, until melted.It is not necessary to incorporate air at this stage; just whisk the sugar and eggs together until they are barely combined in a separate bowl.Three eggs and half a cup of sugar should be used.
3
Combine the egg mixture with the melted chocolate mixture slowly while stirring.
Carefully incorporate the flour while mixing.
Three-fourths cup of wheat flour
4
Fill up the ramekins approximately three quarters of the way to the top with batter. Place in the refrigerator to set until just before serving.
5
t is essential to serve these immediately after they are removed from the oven, so prepare the serving platters and preheat the oven to 375°F / 190°C.
6
Bake 8–14 minutes, depending on oven and ramekins. Your lava cakes will go from oozing chocolate to overbaked in 8 minutes. When the outside is baked and pulling away from the edges but the middle is still wet chocolate, shaking the ramekins should wobble rather than gloop.
7
Remove from oven and let sit for a minute, then invert a plate over the ramekin and carefully remove it. Repeat for all puddings. Dust with icing sugar and serve with raspberries and ice cream!