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Molten Lava Cake

Ingredients

Intro

The absolute bane of my fucking existence. Many pitfalls here. If the ramekins don’t cool properly, they break apart. If they overcook, they’re just bad chocolate cake. If the ramekins aren’t properly prepped, they get stuck inside. But when it comes out, it’s really worth it.

Directions

  1. Preheat oven to
  2. Carefully brush 6 ramekins (4-5 oz) with butter, and lightly sprinkle with flour.
  3. Place chocolate and butter into a double boiler. Or, simply put them in a large heat-safe bowl over a small pot of boiling water, so that only the steam can reach the mixture. Stir periodically, until melted and smooth.
  4. In the meantime, combine the eggs, sugar, and salt, and beat on medium speed until pale yellow and risen.
  5. Sprinkle the flour in, and carefully fold in the chocolate/butter mixture until well combined. Be careful not to remove the air from the concoction.
  6. Divide the batter among the ramekins. Bake for about 6-8 minutes. The sides should be firm, but the center may be jiggly. Remove from the oven and allow to cool for a couple of minutes.
  7. Using the power of miracles, flip the hot ramekins over on a small plate, and carefully let them slide out of the ramekins.
  8. If you succeeded, top with a few slices of strawberry and a dollop of pistachio ice cream. Worth the calories.