Ingredients
Scale
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/4 cup powdered sugar (plus extra for topping)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 1 Hazelnut truffle
Instructions
- Preheat your oven: Set the oven to 350°F (175°C). Proper preheating ensures the cake bakes evenly, with a perfectly gooey center.
- Prepare the chocolate mixture: In a microwave-safe bowl, combine the chocolate chips and butter. Microwave for 1 minute, then stir until the chocolate melts completely and blends with the butter. This step ensures a smooth, glossy base for your batter.
- Incorporate the dry ingredients: Add the flour, powdered sugar, and cocoa powder to the melted chocolate mixture. These ingredients create the cake’s structure and provide the chocolate flavor profile.
- Add the wet ingredients: Stir in the milk, sea salt, and vanilla extract. Mix gently to avoid overworking the batter, which could result in a dense cake. Aim for a thick yet pourable consistency.
- Prepare the ramekin: Grease an 8-ounce ramekin thoroughly to ensure the cake releases smoothly after baking. Pour the batter into the ramekin, filling it almost to the top.
- Add the hazelnut truffle: Submerge the truffle in the center of the batter, ensuring it’s completely covered. This step creates the molten lava effect when the cake is cut open.
- Bake: Place the ramekin on the middle rack of the oven and bake for 20 minutes. The edges should be set, while the center remains slightly jiggly, indicating the molten core.
- Cool and release: Let the cake cool in the ramekin for 10 minutes. This allows it to set slightly, making it easier to invert without breaking. Run a butter knife around the edges to loosen the cake, then carefully invert it onto a serving plate.
- Add the finishing touches: Sprinkle powdered sugar on top for an elegant presentation. You can also garnish with fresh berries or a dollop of whipped cream for added flair.
Notes
- Use high-quality chocolate: Opt for premium semi-sweet chocolate chips for the best flavor. The quality of chocolate significantly impacts the final result.
- Don’t overmix the batter: Overmixing can lead to a dense cake. Stir the ingredients just until combined for a light, airy texture.
- Monitor baking time: Every oven is different, so keep an eye on your cake. Overbaking will result in a dry interior, while underbaking might make it difficult to release from the ramekin.
- Grease the ramekin thoroughly: This step ensures the cake releases easily without sticking or breaking apart.
- Invert carefully: Use a plate slightly larger than the ramekin to catch the cake. A gentle tap can help release it smoothly.
- Prep Time: 5 minutes
- Cook Time: 20 minutes