Lava Souffle

Lava soufflé, also known as molten lava cake or chocolate lava cake, is a decadent dessert with a gooey chocolate center. Here's a recipe to make this indulgent treat:

Ingredients:

• 4 ounces (113g) semi-sweet or bittersweet chocolate, chopped
• 1/2 cup (1 stick) unsalted butter
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• Pinch of salt
• Cocoa powder or powdered sugar, for dusting (optional)
• Vanilla ice cream or whipped cream, for serving (optional)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 425°F (220°C). Grease four ramekins or small oven-safe dishes with butter or cooking spray.

2. Melt Chocolate and Butter:

   • In a heatproof bowl set over a saucepan of simmering water (or in the microwave using short bursts of heat), melt the chopped chocolate and butter together until smooth. Stir occasionally. Remove from heat and let cool slightly.

3. Prepare the Batter:

   • In a separate mixing bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until well combined.
   • Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly, until smooth and fully incorporated.

4. Fold in Flour and Salt:

   • Sift the all-purpose flour and a pinch of salt into the chocolate mixture. Gently fold until just combined. Be careful not to overmix.

5. Fill Ramekins:

   • Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

6. Bake:

   • Place the filled ramekins on a baking sheet and transfer them to the preheated oven.
   • Bake for 10-12 minutes, or until the edges are set but the centers still jiggle slightly. The exact baking time may vary depending on your oven and the size of your ramekins.

7. Serve:

   • Carefully remove the lava soufflés from the oven and let them cool for a minute or two.
   • Dust with cocoa powder or powdered sugar if desired.
   • Serve the lava soufflés warm, either in the ramekins or inverted onto plates.
   • Optionally, top with vanilla ice cream or whipped cream for extra indulgence.

Tips:

• Baking Time: The key to a lava soufflé is the molten center, so be careful not to overbake. The edges should be set, but the center should still be gooey.
• Ramekin Size: Using smaller ramekins will yield taller lava soufflés with more dramatic molten centers. Adjust the baking time accordingly.
• Variations: You can customize your lava soufflé by using different types of chocolate (such as dark chocolate or milk chocolate) or adding flavorings like espresso powder or liqueur.

With this recipe, you can create a restaurant-quality lava soufflé at home and impress your guests with its rich chocolatey goodness and irresistible molten center. Enjoy!