Valentine's Day Lava Cake | The College Cook

INGREDIENTS

-1/2 cup (1 stick) room temp unsalted butter

-2 Tbsp room temp unsalted butter (for rubbing ramekin)

-1/4 cup of sugar

-2 Tbsp flour (plus a little more for coating ramakin)

-1 cup semi-sweet chocolate chips

-2 eggs

-2 egg yolks

METHOD

-Butter ramekins with room temp butter until coated, then take a bit of flour and shake it all over the ramekin. This will create a non-stick layer

-Pre-heat oven to 450

-Place chocolate and 1/2 cup of room temp butter into a microwave-safe bowl

-Place in microwave for 20 secs, remove and stir until chocolate is fully melted. (If it is not melting place back in the microwave for an additional 10 seconds)

-Set aside the chocolate mixture

-In a new mixing bowl combine 2 eggs and 2 egg yolks with 1/4 cup of sugar

-Beat until the mixture doubles in size and turns a pale yellow (If you are doing this by hand it will take some time and elbow grease, the mixture should thicken up)

-Once fluffy, gently fold the chocolate mixture into the egg and sugar

-Once combined stir in 2tbsp of flour

-Fill ramekins with batter

-Bake for 8-12 min (time depends on size) 10 min for standard ramekin size. The goal of a lava cake is to undercook the center, it should be a tad bit giggly when removed from the over, however, a layer of crust should still have formed (you should not see raw batter on the surface)

-Allow the ramekins to cool for 3-5 mins

-turn over on a plate, dust with powdered sugar & serve with ice cream

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