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Chocolate Molten Lava Cake
Food & Drink
Ingredients 3 tablespoons unsalted butter 2 tablespoons canola oil 3 ounces high-quality dark or bittersweet chocolate (60% to 70% cacao), chopped
ounces whole-wheat pastry flour (about 2/3 cup) 1/2 cup unsweetened cocoa 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 teaspoon vanilla extract 3 large eggs Baking spray with flour Powdered sugar (optional)
Preparation 1. Combine butter, oil, and chocolate in the top of a double boiler. Cook over simmering water until chocolate almost fully melts, stirring gently with a spatula. Remove top of double boiler; stir until chocolate fully melts.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, and salt in a bowl; stir well with a whisk.
Place granulated sugar, brown sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Set aside 2 1/2 tablespoons chocolate mixture. Gradually pour remaining chocolate mixture in a thin stream over egg mixture, beating at medium speed. Gently fold flour mixture into egg mixture. Divide batter evenly among 10 (5-ounce) ramekins coated with baking spray. Working with 1 ramekin at a time, spoon 3/4 teaspoon reserved chocolate mixture into center, pushing teaspoon toward center of batter.
Repeat with remaining ramekins and chocolate mixture. Arrange ramekins on a jelly-roll pan. Cover and refrigerate 1 hour.
Preheat oven to 400°. 5. Let ramekins stand at room temperature 15 minutes. Uncover and bake at 400° for 13 minutes or until cakes are puffy and slightly crusty on top (centers will not be set). Place a dessert plate on top of ramekin. Using a dry kitchen towel to steady ramekin, invert each cake onto plate. Garnish with powdered sugar, if desired. Serve immediately.