Chocolate Lava Cake

הוראות הכנה

1. 1

   Preheat oven to 425°F (220°C). Butter four 6-ounce ramekins and dust with Unsweetened cocoa powder. Tap out excess.

   ✓ נקודת בדיקה: Ramekins evenly coated with thin layer of cocoa

   💡 טיפ של השף: This prevents sticking and adds chocolate flavor
2. 2

   Melt Bittersweet chocolate and Unsalted butter together in microwave-safe bowl. Heat in 20-second intervals, stirring until smooth. Let cool slightly.

   ✓ נקודת בדיקה: Mixture glossy and fully melted, no lumps
3. 3

   In separate bowl, whisk Large eggs, Egg yolks, and Granulated sugar until pale and thickened, about 2 minutes.

   ✓ נקודת בדיקה: Mixture ribbons off whisk

   💡 טיפ של השף: Use electric mixer for best volume
4. 4

   Gently fold chocolate mixture into egg mixture. Sift in All-purpose flour and Kosher salt, fold until just combined. Do not overmix.

   ✓ נקודת בדיקה: Batter smooth with no flour streaks

   💡 טיפ של השף: Fold gently to keep air in for light texture
5. 5

   Divide batter evenly among prepared ramekins. Place on baking sheet.

   ✓ נקודת בדיקה: Ramekins filled to 3/4 full
6. 6

   Bake until edges are set but centers jiggle slightly, 11-13 minutes. Let rest 1 minute, then run knife around edges and invert onto plates.

   ✓ נקודת בדיקה: Edges firm, center soft and wobbly; toothpick in center should come out with wet batter

   💡 טיפ של השף: Oven times vary; start checking at 11 minutes to avoid overbaking
7. 7

   Dust with Powdered sugar and serve immediately. Cut open to reveal molten center.

   ✓ נקודת בדיקה: Warm cake with flowing chocolate interior