Molten Lava Cake
I’m not one to typically swoon over chocolate, but this gooey, molten chocolate cake topped with the fruity, salty crunch of Alaska Pure Sea Salt knows how to satisfy my crunchy salty cravings in the sweetest way! This simple, decadent dessert is easy enough for a weeknight treat but spectacular for any special occasion.
- Unsweetened baking cocoa
- Softened butter for coating custard cups
- 4 oz semisweet plus 2 oz bittersweet baking chocolate, chopped
- ½ cup plus 2 tablespoons salted butter
- 3 whole eggs
- 3 egg yolks
- 1 ½ cups powdered sugar, plus extra for dusting
- ½ cup all-purpose flour
- Alaska Pure Wild Blueberry Sea Salt
Preheat oven to 450°F. Butter bottoms and sides of six (6-oz) custard cups; dust with cocoa. Place butter and chocolate in a microwave safe bowl, microwave on high for 1 minute or until the butter has melted. Whisk until the chocolate has melted into the butter.
In a separate large bowl, beat whole eggs and egg yolks with wire whisk until well blended. Beat in the powdered sugar until blended, then beat in the melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on rimmed baking dish, such as a sheet pan.
Bake for 12 to 14 minutes or until sides are set and centers are still soft – the tops will be puffed and slightly cracked. Let stand for a couple of minutes. To serve, run small knife between the cake and the cup to loosen the cake. Immediately place a heatproof serving plate upside down over each cup; carefully turn the plate and cup over. Lift off the cup. Dust lightly with powdered sugar and finish with Alaska Pure Wild Blueberry Sea Salt. Serve warm.
thank you, Adam Milliron, for the gorgeous photography that accompanied this recipe and article on Alaska Pure.
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