A new spin on the classic chocolate molten cake. This 4 Ingredient Lava Cake is a shortcut method to achieve similar rich chocolate results with minimal effort!
Preheat oven to 400 degrees F. Generously grease five 6 ounce ramekins with butter or nonstick spray. Dust with sifted unsweetened cocoa powder. Tap out excess cocoa powder. Place ramekins on baking sheet and set aside.
Gently melt unsweetened chocolate over a bain-marie* or microwave at half-power at 20 second intervals until smooth. Stir oven to ensure even melting. Set aside and allow to cool slightly.
In a large bowl, use an electric hand mixer to beat egg and egg yolks until pale in color, about 2 minutes. Add in sweetened condensed milk. Beat until well combined. Add in melted chocolate and stir to incorporate.
Sift in flour and fold to combine until there are no longer any dry streaks of flour. Divide batter among the prepared ramekin cups.
Bake for 10-12 minutes until the edges are set, but the center of cakes are still soft. Let baked cakes stand in ramekin for 1 minute.
Gently run a butter knife or mini spatula around the edges of the ramekin. Invert ramekin onto serving plate. Serve immediately. Garnish with confectioners' sugar, cocoa powder, or whipped cream.
To set up a bain-marie: fill a pot with 1-inch of water and bring to a simmer. Set mixing bowl over pot. Select a mixing bowl large enough that when placed on top of pot, the mixing bowl does not touch the water.
Unsweetened chocolate is sold in bar forms. It is also labeled as baking chocolate, bitter chocolate, or cooking chocolate.
These lava cakes can also be baked in standard muffins tins. Grease muffin tins as directed and reduce baking time to 7-8 minutes.