Chocolate Lava Cake Recipe

Inspired by Banana Brazil Grill (Steakhouse Restaurant Buffet) Hartford CT

Time30m

Serves4

Warm chocolate cake with a gooey center served with vanilla ice cream.

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ESPRESSO MARTINI

Featuring Koloa Dark Rum

rich · bitter · smooth

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Ingredients

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Cake Ingredients

6 oz (170 g) Dark chocolate (70% cocoa or higher)

4.06 oz (115 g) Unsalted butter

5.29 oz (150 g) Powdered sugar

1 3/4 oz (50 g) 00 bread flour

2 pcs Large eggs

1 pcs Large egg yolk

1 tsp Watkins vanilla extract

1 pinch Celtic sea salt

Serving Ingredients

2 scoops Vanilla ice cream

to taste Chocolate shavings (optional)

Method

Cake Preparation

Preheat the Oven

Preheat your oven to 220°C (428°F). Grease four ramekins (about 6 oz each) with butter and dust with cocoa powder or flour. This will help the cakes release easily.

Melt Chocolate and Butter

In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring after each, until completely melted and smooth.

Mix in Sugar and Eggs

Once melted, remove the bowl from the microwave. Stir in the powdered sugar until well combined. Add in the eggs and the egg yolk, mixing until fully incorporated. Then add the vanilla extract and a pinch of salt.

Add Flour

Gently fold in the all-purpose flour until just combined, being careful not to overmix.

Fill Ramekins

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Bake

Place the ramekins on a baking tray and bake in the preheated oven for 12-14 minutes. The edges should be firm, but the center will be soft and gooey.

Serving

Cool and Serve

Let the cakes cool for 1 minute before inverting them onto plates. Serve immediately with a scoop of vanilla ice cream on top. Optionally, garnish with chocolate shavings.