Indulge in Decadence Of Molten Chocolate Lava Cake Recipe.

The history of the molten chocolate cake, often also known as chocolate lava cake, is a tale of culinary serendipity. It’s a relatively modern dessert that became incredibly popular in the late 20th century.

The molten chocolate cake is often attributed to French chef Jean-Georges Vongerichten. The dessert earned its nickname, “lava cake,” due to the flowing, lava-like consistency of the warm chocolate center when it’s cut open.

Ingredients:

• 4 ounces (113 grams) of high-quality semi-sweet or bittersweet chocolate
• 1/2 cup (1 stick or 113 grams) of unsalted butter
• 1 cup (200 grams) of powdered sugar
• 2 large eggs
• 2 egg yolks
• 1 teaspoon of vanilla extract
• 6 tablespoons of all-purpose flour
• 1/4 teaspoon of salt
• Optional for garnish: powdered sugar, cocoa powder, vanilla ice cream, or fresh berries.
• Instructions:
• 1. Preheat your oven to 425°F (220°C). Grease and flour 4 ramekins or custard cups (6-ounce size). You can also use cooking spray or butter for greasing.
  2. In a microwave-safe bowl or using a double boiler, melt the chocolate and butter together until smooth. If using the microwave, heat in 20-30 second intervals, stirring each time, until fully melted. Allow it to cool slightly.
  3. In a separate bowl, whisk together the powdered sugar, eggs, egg yolks, and vanilla extract until well combined.
  4. Gradually add the melted chocolate mixture into the egg mixture, whisking continuously until the batter is smooth.
  5. Sift the flour and salt into the chocolate mixture and fold it in until just combined. Be careful not to overmix; you want the batter to be smooth but not overworked.
  6. Divide the batter evenly among the prepared ramekins. They should be filled about 2/3 full.
  7. Place the ramekins on a baking sheet for easier handling and even baking. Bake in the preheated oven for about 12-14 minutes. The edges should be set, but the center will still be soft.
  8. Carefully remove the ramekins from the oven. Let them cool for a minute or two.
  9. To serve, run a knife around the edge of each cake to loosen it. Invert each cake onto a plate, and tap the bottom of the ramekin to release the cake. It should come out easily with a gooey, molten center.
  10. Garnish with powdered sugar, cocoa powder, a scoop of vanilla ice cream, or fresh berries, if desired.
  11. Serve immediately and enjoy your decadent molten chocolate cakes!

  Remember, the key to a perfect molten chocolate cake is not to overbake it. The center should be soft and gooey. Enjoy your homemade dessert!