Indulge in these rich and gooey molten chocolate lava cakes, perfect for a special dessert.
Preheat your oven to 375°F (190°C) and grease two ramekins with butter.
Greasing the ramekins thoroughly ensures the cakes release easily after baking.
Melt the chocolate and butter together in a double boiler, stirring until smooth.
Use a double boiler to prevent the chocolate from burning.
In a mixing bowl, whisk together the eggs and sugar until light and fluffy.
Whisking until fluffy incorporates air, giving the cakes a light texture.
Fold the melted chocolate mixture into the egg mixture gently.
Folding gently ensures the batter retains its airiness.
Sift in the flour and cocoa powder, and fold until just combined.
Sifting the dry ingredients prevents lumps in the batter.
Divide the batter evenly between the prepared ramekins.
Filling the ramekins evenly ensures consistent baking.
Bake the cakes in the preheated oven for 10-12 minutes, until the edges are set but the centers remain soft.
Keep an eye on the cakes to avoid overbaking, as the centers should remain molten.
Let the cakes cool for 1-2 minutes, then invert onto plates or serve directly from the ramekins.
Serving immediately ensures the molten center remains gooey.
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