Molten Lava Cake
a sweet treat recipe
by Kelly Ryan
For as long as she can remember, Kelly Ryan has loved to bake up treats to share with loved ones. Her love of baking comes from her mother and grandmother, both talented home cooks. After graduating from the Culinary Institute of America, Kelly worked at America’s Test Kitchen for a few years before venturing off to do food photography and recipe development full-time. Her blog, Butter & Thyme, focuses on elevated nostalgic comfort food recipes. Find more of Kelly’s recipes at butterandthyme.com
A chocolate lover’s dream! This decadent recipe makes 3 individual sized lava cakes – perfect for Valentine’s Day (with one extra for sharing).
PREP | 12 M
COOK | 13 M
TOTAL | 25 M
| 6 oz
3 CAKE RAMEKINS (6-8 OZ)
Use 1 tablespoon of butter to grease the insides of 3 ramekins (6-8 oz.), then lightly dust with 1 tablespoon of cacao powder. Preheat the oven to 400 °F.
Add ¼ cup butter + bittersweet chocolate in a microwaveable bowl. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Let cool slightly.
Combine sugar, eggs, and vanilla in a large bowl and whisk until light and fluffy. Slowly add the melted chocolate mixture and whisk until smooth. Add ¼ cup cacao powder, salt, and flour, and mix until just combined. Then add ¼ cup water and whisk until smooth.
Pour the batter evenly into the 3 prepared ramekins and bake for 13-14 minutes (the centers should still jiggle a little).
Serve the lava cakes while warm, in the ramekins. Alternatively, let the cakes cool in the ramekins for about 2 minutes, then carefully invert them onto a plate. Garnish with powdered sugar, whipped cream, and/or raspberries.
To make it easier to transfer in and out of the oven, you can place the ramekins on a sheet tray to bake.
high fat (20-22%)
Unsweetened and high in fat this luxury natural cacao powder will yield rich chocolatey flavor in baked goods.
TRY ME - SAMPLE$0.75
1.5 oz - JAR$4
1.5 oz - REFILL$3
6 oz - REFILL$10