Ingredients
Units
Scale
- 9oz Semi-Sweet/ Dark Chocolate (Ideally 60%+), chopped
- 7.5oz (15 Tablespoons) Unsalted Butter
- 1 Teaspoon Instant Espresso Powder (optional)
- 1 1/2 Teaspoons Pure Vanilla Extract
- 3 Large Egg + 6 Large Egg Yolks
- 189 grams (1 1/2 Cups) Powdered/ Icing Sugar
- 125 grams (1 Cup) All-Purpose Flour
- 1 Can Oregon Fruit Dark Sweet Cherries, 4-5 cherries per cake + more for garnish
- Confectioners Sugar and Ice Cream for topping
Instructions
- Preheat oven to 425F/218C and heavily grease six 8oz ramekins.
- In a large bowl either place over a double broiler or in a microwave melt the chopped chocolate and butter together, just until the chocolate and butter have melted. Then whisk in the espresso powder and vanilla extract.
- Whisk in egg and egg yolks. Then mix in powdered sugar and finally gently fold in the flour.
- Divide between ramekins and add 4-5 cherries to the top of each cake then use your clean finger to gently press them down so the cake batter covers them. Place the ramekins on a baking tray. (You could wrap the cakes and chill them in the refrigerator for up to 24 hours before baking)
- Bake for 12 minutes and check, you want the outer 1/2 inch to be baked and look set and the inner part of the cake to be jiggle- be careful not to overbake. When the lava cake is done let it cool for 5 minutes before using a towel to invert the cake onto a serving plate. I use an angled spatula or you could use a butter knife to gently loosen the cake from the ramekin before inverting it. Dust with powdered sugar and serve with vanilla ice cream.
- Prep Time: 10 Minutes
- Cook Time: 13 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
