| ¼ cup | (+1 tbsp) unsalted butter, divided |
| ¼ cup | (+1 tbsp) cacao powder, divided |
| 3 oz | bittersweet chocolate, chopped |
| ½ cup | sugar |
| 2 | eggs |
| 1 tsp | vanilla extract |
| ½ tsp | salt |
| ¼ cup | flour |
| ¼ cup | water |
| Optional | |
|---|---|
| powdered sugar | |
| whipped cream | |
| raspberries | |
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.
