Chocolate Lava Cake

Molten decadence. The centre flows like dark silk. Twenty minutes from craving to euphoria. Restaurant magic at home. Best eaten immediately.

Ingredients

Preheat oven to 200°C. Generously butter two 180ml ramekins and dust with cocoa powder, tapping out excess.
Melt chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat.
In a separate bowl, whisk eggs, egg yolks, and sugar for 2 minutes until thick and pale.
Fold melted chocolate mixture into eggs until combined.
Sift flour over the mixture and gently fold until just incorporated. Don't overmix.
Divide batter between prepared ramekins, filling about 3/4 full.
Bake for 12 minutes exactly. The edges should be set but the centre still soft and jiggly.
Let rest for 1 minute, then run a knife around the edge and invert onto plates. Serve immediately with cream.

580

Calories

12g

Protein

42g

Carbs

42g

Fat