Ingredients
Scale
7 ounces (200 g) of 70% dark chocolate, roughly chopped
⅓ cup (70 g) of unsalted butter, cut into 1 inch (2.5 cm) cubes, plus more at room temperature for coating the muffin pan
⅓ cup (70 g) of brown sugar
4 free range eggs
6 and ½ tablespoons (50 g) of all-purpose flour
¾ teaspoon (4.5 g) of flaky sea salt (also called fleur de sel in French), plus more to serve
Instructions
- Preheat the oven at 430°F (220°C).
- In a saucepan, add the butter and dark chocolate. Melt over very low heat (I recommend the lowest you can go on you stoves).
- Stir with a wooden spoon from time to time, until glossy.
- Meanwhile, in a mixing bowl, vigorously whisk together the eggs and sugar. Continue whisking until the batter is whiter and foamy, and most of the sugar has dissolved.
- Gently sift the flour into the mixing bowl and whisk vigorously until there is no lumps.
- Add the melted chocolate and whisk until well combined. The mixture will thicken significantly at this stage, this is normal.
- When everything is combined, add the flaky sea salt.
- Generously coat the muffin pan with room temperature butter.
- Transfer the lava cake batter to the muffin tins. You can fill the cups entirely as the cakes will barely rise.
- Bake for 7 minutes then wait 2 minutes before removing from the pan.
- Remove from the pan and serve immediately. Sprinkle some optional flaky sea salt on top just before serving.
- Prep Time: 18
- Cook Time: 7
- Category: Dessert
- Method: Oven Baked
- Cuisine: French
Nutrition
- Serving Size:
- Calories: 417
- Sugar: 27.1 g
- Sodium: 274.9 mg
- Fat: 24.6 g
- Carbohydrates: 40.7 g
- Protein: 9.1 g
- Cholesterol: 31.3 mg
Keywords: dark chocolate lava cakes, molten cakes, dark chocolate and sea salt lava cakes