Flourless Chocolate Lava Cake

Ingredients

• 1/2 cup (100 g) dark chocolate, chopped
• 1/2 cup (113 g) unsalted butter, cubed
• 3/4 cup (150 g) granulated sugar
• 3 large eggs
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

1. Preheat the oven to 400°F (200°C). Grease a 6-cup muffin tin with butter or non-stick baking spray and place it on a baking sheet.
2. Melt the chocolate and butter together in a double boiler or in the microwave. Stir until completely combined.
3. In a medium bowl, whisk together the sugar, eggs, cocoa powder, vanilla extract and salt until combined. Slowly add the melted chocolate mixture and whisk until combined.
4. Divide the batter evenly among the muffin cups. Bake for 15 minutes, until the edges are set and the center is still slightly wobbly.
5. Let the cakes cool in the tin for 10 minutes before transferring them to a cooling rack. Serve warm with a dollop of whipped cream or a scoop of ice cream. Enjoy!

Interesting Facts

• Flourless chocolate cakes were first created in Europe in the 19th century.
• This cake is made without flour, making it gluten-free.
• The texture of the cake is like a cross between a brownie and a molten lava cake.
• Dark chocolate is best for this recipe, as it has a higher percentage of cocoa solids.