Flourless Chocolate Lava Cake

Flourless Chocolate Lava Cake


8 oz 70% bittersweet chocolate, finely chopped
12 Tbs (6 oz) unsalted butter, cut into cubes
4 large eggs
½ cup (3 ½ oz) granulated sugar
1/8 tsp salt


Preheat oven to 375 degrees. Adjust a rack to the middle of the oven. Butter 6-4oz ramekins. Put the Chocolate and butter in a metal or glass bowl over barely simmering water. Stir occasionally until melted. Remove from the heat. Place the eggs, sugar and salt in a bowl of a mixer, whip at medium high speed until light and fluffy, about 5 minutes. Reduce speed to low and add the chocolate, mix until combined. Spoon into the prepared cups and place on a baking sheet. Bake for about 10 minutes or until the edges are set but the center is underdone. Let cool 3 minutes before serving. Serve with Chateau Ste. Michelle Canoe Ridge Cabernet Sauvignon

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