Dark Chocolate Lave Cake

Surprisingly, I had never made this cake before I made it for my husband's birthday. I looked at several different recipes to get an idea of what needed to go into them and then altered it based upon my baking experiences. They turned out perfectly! I will happily make these again because they were quick and easy. These chocolate cakes appear like you put more effort into make them than they actually require.

Tips:

Accompaniments- this cake will go well served with fruit such as; raspberries, strawberries or just a good old scoop of ice cream
Chocoholic - if you prefer a certain brand or sweetness of chocolate. Milk chocolate isn't the best idea because this recipe requires a bitter chocolate (using a sweet chocolate would make it too sweet).
Grease it - make sure to grease the ramekins well so that they are easily removed and plated.
Ceramicperiment - ramekins work, but coffee mugs and other ceramic or porcelain dishes work as well. 
Make it bigger - this recipe is adjusted for 4 ounce ramekins, but it can be adjusted for
larger bakeware:

4, 6 ounce ramekins  = double the recipe
6, 6 ounce ramekins = triple the recipe
4, 8 ounce ramekins = triple the recipe and bake 2-3 minutes longer

Oven Temperature: 425 degrees

Prep Time: 5-10 minute

Bake Time: 14-15 minutes

 Servings: 2, 4 ounce ramekins

2 squares dark or semisweet baking chocolate

3 Tablespoons butter

1 egg

1 egg yolk

1/4 teaspoon vanilla extract or 1/2 instant coffee (prepared)

1/2 cup confectioners sugar

3 Tablespoons all-purpose flour 

Additional powdered sugar to garnish

Directions:

1) Heat the oven to 425 degrees.   

2) Grease custard cups, cups or ramekins with nonstick cooking spray. Place the dishes on a baking sheet. 

 

3) Place chocolate and butter in a medium microwave safe bowl for 30 seconds. Remove the bowl from the microwave, stir the chocolate and microwave again for an additional  30 seconds. Stir the chocolate with a spatula or whisk until the chocolate is completely melted. Allow the chocolate to cool for a few minutes.

4) Whisk in the whole egg and egg yolk and beat until smooth. Stir in vanilla or coffee until combined.

5) Stir in flour and powdered sugar and stir until well combined.

6) Carefully pour the batter into the prepared dishes.
 
7) Bake the cakes for 14 to 15 minutes or until cakes are firm around the edges but still soft in the centers. Let the cakes stand for 1 minute when you remove them from the oven.

8) With a small knife, run around the cakes to loosen them from the dish.

9) Carefully unmold the cakes onto dessert plates. Serve them warm topped with powdered sugar.