- 2/3 cup icing sugar, plus more for dusting ramekins
- 4 tablespoons (about 60 g) unsalted butter, plus more for ramekins
- 2/3 cup (about 120 g) semi sweet chocolate, break into pieces
- 6 tablespoons all-purpose flour
- 3 eggs
- pinch salt
- 2 teaspoons instant coffee
- 1 teaspoon vanilla extract
Preheat oven to 400 F.
Butter the bottom and sides of 3 ramekins (I used 220 ml ramekins). Dust the ramekins with some icing sugar.
Place the eggs, icing sugar, salt, vanilla extract and instant coffee into a large bowl. Mix them with a electric mixer for about 2 minutes.
Place the butter and chocolate in a small microwave-safe bowl. Microwave on high for 1 to 2 minutes, or until smooth; stopping to stir every 25 seconds (or use a double boiler to melt the chocolate). Let cool slightly.
Add the chocolate mixture into the egg mixture and whisk to combine.
Then add the flour, and whisk just until combined (do not over mix).
Pour the batter into prepared ramekins (do not overfill).
Place the ramekins on a baking sheet. Bake on the middle rack of the oven for 11-13 minutes or until edges are set but center is still soft; do not over-bake.
Remove from the oven and let sit for 2 minutes.
Run a small knife around the edges to loosen and invert onto dessert plates or you can serve each molten lava cake still in the cup.
Serve warm.