AI द्वारा जनित — यह चिकित्सा सलाह नहीं है। पकाने से पहले जाँच लें।
शामिल है
सामग्री
बर्तन और उपकरण
- 6-ounce ramekinsविकल्प: Muffin tin with liners for smaller portions
- Mixing bowlsविकल्प: One large and one medium
- Whisk or electric mixerविकल्प: Hand whisk if no mixer
- Baking sheetविकल्प: Direct on oven rack
- Microwave-safe bowlविकल्प: Double boiler on stovetop
★ = ज़रूरी
विधि
Preheat oven to 425°F (220°C). Butter four 6-ounce ramekins and dust with Unsweetened cocoa powder. Tap out excess.
✓ जाँच बिंदु: Ramekins evenly coated with thin layer of cocoa💡 शेफ़ की सलाह: This prevents sticking and adds chocolate flavorMelt Bittersweet chocolate and Unsalted butter together in microwave-safe bowl. Heat in 20-second intervals, stirring until smooth. Let cool slightly.
✓ जाँच बिंदु: Mixture glossy and fully melted, no lumpsIn separate bowl, whisk Large eggs, Egg yolks, and Granulated sugar until pale and thickened, about 2 minutes.
✓ जाँच बिंदु: Mixture ribbons off whisk💡 शेफ़ की सलाह: Use electric mixer for best volumeGently fold chocolate mixture into egg mixture. Sift in All-purpose flour and Kosher salt, fold until just combined. Do not overmix.
✓ जाँच बिंदु: Batter smooth with no flour streaks💡 शेफ़ की सलाह: Fold gently to keep air in for light textureDivide batter evenly among prepared ramekins. Place on baking sheet.
✓ जाँच बिंदु: Ramekins filled to 3/4 fullBake until edges are set but centers jiggle slightly, 11-13 minutes. Let rest 1 minute, then run knife around edges and invert onto plates.
✓ जाँच बिंदु: Edges firm, center soft and wobbly; toothpick in center should come out with wet batter💡 शेफ़ की सलाह: Oven times vary; start checking at 11 minutes to avoid overbakingDust with Powdered sugar and serve immediately. Cut open to reveal molten center.
✓ जाँच बिंदु: Warm cake with flowing chocolate interior
पोषण
(प्रति सर्विंग)
स्टोर कैसे करें
फ़्रिज: 2 दिन
फ़्रीज़र: 1 महीने
Store baked cakes covered in fridge. Freeze unbaked batter in ramekins, wrapped tightly.
दोबारा गर्म करना: Reheat in 350°F oven for 8-10 minutes from fridge. Microwave 20-30 seconds but center may not be as molten. Avoid multiple reheats.
अलग-अलग तरीक़े
- Raspberry Chocolate Lava Cake: Add 1/4 cup fresh raspberries to batter before baking. Serve with raspberry coulis.
- Peanut Butter Stuffed: Place 1 tsp peanut butter in center of each ramekin before adding batter. Increases richness.
- Vegan Version: Replace butter with coconut oil, eggs with flax eggs (2 tbsp flax + 5 tbsp water), chocolate with dairy-free. Bake 1 minute longer.