Chocolate lava cake

Moist and delicious chocolate sponge cakes with a molten chocolate centre

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Ingredients

65 grams or about 1/4 cup dark chocolate
75 grams or 1/3 cup unsalted butter
10 grams or 1 tablespoon cocoa powder
2 eggs at room temperature
75 grams or 6 tablespoons caster or fine granulated sugar
32 grams or 1/4 cup all purpose flour

Instructions

Grease 4 ramekins or moulds (about 1/2 cup capacity) well with butter and dust liberally with cocoa powder. Shake off any excess.
Melt the butter , chopped chocolate and cocoa powder together in the microwave or a double boiler until smooth.
In another bowl , whisk together the eggs and sugar for few minutes until frothy.
Whisk the chocolate- butter mixture into the egg-sugar mixture until smooth.
Sift in the flour and whisk it in until you can't see flour anymore.
Divide the batter among the prepared ramekins (about 3/4 th cups full)
Chill for atleast an hour to upto 48 hours.
When ready to bake , preheat your oven to 180 C / 350 F .
Bake the cakes for 10-15 minutes (will take longer , the longer you have chilled them ) until the tops are domed and slightly cracked.
Invert carefully onto your serving plate or serve in the ramekins after they are comfortable to touch.

Notes

This recipe makes 4 individual cakes , half the recipe for just 2 cakes and double for eight!
If you don't have caster sugar, grind your regular granulated sugar slightly (one pulse).
Its best to check one ramekin first so you are sure not to over bake the insides, as baking times vary slightly due to oven , ramekin size and chilling times. But if you can't, do wait until the tops are domed and cracked ( above picture for reference!)