Carvinor Lava Cake

Carvinor Lava Cake, also known as molten lava cake or chocolate soufflé cake, is a popular dessert known for its rich, gooey center and decadent chocolate flavor. This recipe will guide you through making a perfect lava cake with a molten center that flows out when you cut into it.

Preparation Time: About 15-20 minutes. This includes mixing the ingredients and preparing the ramekins.
Baking Time: Approximately 12-15 minutes. This can vary depending on your oven and the size of your ramekins. The cakes should be set around the edges but still slightly jiggly in the center.

Total Duration: Around 30-35 minutes, including both preparation and baking.

Ingredients:

4 oz (115g) semi-sweet chocolate, chopped

1/2 cup (115g) unsalted butter
1 cup (125g) powdered sugar
2 large eggs

2 large egg yolks
1 tsp vanilla extract
1/2 cup (65g) all-purpose flour

Pinch of salt
Butter and cocoa powder for greasing ramekins

Instructions:

Preheat Oven: Preheat your oven to 425°F (220°C). This ensures that your oven is at the perfect temperature for baking the cakes to achieve a molten center.
Prepare Ramekins: Grease four ramekins with butter and dust with cocoa powder. This helps prevent the cakes from sticking and allows them to come out cleanly after baking.
Melt Chocolate and Butter: In a medium heatproof bowl, combine the chopped semi-sweet chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method) or melt in the microwave in 20-second intervals, stirring after each, until smooth and fully melted. Let the mixture cool slightly.

Mix Sugar and Eggs: In a separate bowl, whisk together the powdered sugar, eggs, and egg yolks until well combined and slightly thickened. The sugar adds sweetness and helps stabilize the egg mixture.
Combine Ingredients: Add the melted chocolate and butter mixture to the egg mixture, stirring gently until smooth. Incorporate the vanilla extract. Be careful not to overmix; you want a homogeneous mixture but not a lot of air incorporated.
Fold in Flour: Sift the flour and salt together to avoid lumps. Gently fold the flour mixture into the chocolate mixture until just combined. This will give the cake its structure while keeping the center molten.

Fill Ramekins: Divide the batter evenly among the prepared ramekins. The batter should come just below the rim of each ramekin.
Bake: Bake in the preheated oven for 12-14 minutes. The edges should be set while the center remains soft and slightly jiggly. Be careful not to overbake; otherwise, the molten center will solidify.
Serve: Let the cakes cool in the ramekins for 1 minute. Run a knife around the edges to loosen, then carefully invert onto plates. Serve immediately with a dusting of powdered sugar or a scoop of vanilla ice cream.

Notes:

Chocolate Quality: Use high-quality semi-sweet chocolate for the best flavor. Avoid using chocolate chips as they may not melt as smoothly.
Eggs: Ensure your eggs are at room temperature to help them blend more easily into the batter.

Ramekins: Make sure the ramekins are well-greased and dusted with cocoa powder. This is crucial for the cakes to release easily.
Baking Time: Oven temperatures can vary, so start checking the cakes at 12 minutes. They should have set edges but still be soft in the middle.
Serving Tips: Serve the cakes immediately after baking for the best molten center. If you need to prepare them ahead of time, you can refrigerate the unbaked batter in the ramekins and bake them straight from the fridge, adding a minute or two to the baking time.