There’s nothing better than a soft, sweet and fulfilling dessert to finish off a meal. And what better way than to end it with chocolate? You’ll definitely enjoy digging into the gooey, succulent, chocolaty lava center of this cake!
1 teaspoon of melted butter (for greasing)
1 tablespoon dark cocoa powder for dusting
120g of dark chocolate, broken
Grease 4 ramekins generously with the melted butter.
Spoon the cocoa powder into a ramekin and swirl the ramekin until the inside is fully covered with the cocoa.
Dump the excess cocoa powder into the other ramekin and repeat the above procedure until all of the inside of the ramekins are fully coated with the cocoa powder. (If there is any remaining powder, put it back into its container)
Place the solid butter and chocolate pieces in a bowl and microwave until it both are melted. Stir until smooth and incorporated and set aside to cool.
In a bowl, whisk the eggs and sugar until well combined.
Sift the flour into the bowl and whisk again.
Start adding the chocolate mixture to it and whisk until it has blended well.
Pour the mixture into the ramekins evenly and place them in the fridge for 20 minutes.
While the ramekins are chilling in the fridge, preheat the oven to 180.
After they are chilled, place the ramekins in the oven and cook the cakes for about 10-12 minutes, until they just start to form cracks on top and are starting to come away from the sides of the ramekins.
Remove from the oven and let them sit for 1 minute before turning them over onto plates.
These cakes go great with a scoop of vanilla ice cream, a drizzle of caramel sauce or freshly whipped cream.
Text and photography by Shaikha Al-Ali