Chocolate Lava Cake

Warm center · powdered sugar · fresh berries

Serves: 2

Rich, molten-centered chocolate cakes meant to be shared with love. 

Ingredients:

Chef Robert Hale

Corporate Executive Chef & Brand Ambassador for Cangshan Cutlery, Culinary Institute of America Ambassador & Fellow

Instructions

1. Prep:
Preheat oven to 425°F.
Butter two small ramekins and lightly dust with cocoa powder or flour.

2. Melt:
In a heatproof bowl, melt chocolate and butter together (double boiler or microwave in short bursts). Stir until smooth and glossy. Let cool slightly.

3. Mix:
In a separate bowl, whisk egg, egg yolk, and sugar until slightly thickened and pale. Fold in melted chocolate, flour, and salt just until combined.

4. Bake:
Divide batter evenly between ramekins.
Bake 10–12 minutes, until edges are set but centers remain soft.

5. Serve:
Let rest 1 minute, then invert onto plates or serve directly from ramekins.
Finish with powdered sugar and fresh berries.

Chef Hale Tip: