Pineapple Balsamic and Chocolate Lava Cake
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Ingredients:
- 4 oz dark chocolate, chopped
- ½ cup unsalted butter
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 6 tablespoons all-purpose flour
- 2 tablespoons Pineapple Balsamic Vinegar from The Little Shop of Olive Oils
- 1 teaspoon vanilla extract
- A pinch of salt
- Powdered sugar, for dusting
- Fresh mint leaves, for garnish (optional)
Instructions:
- Preheat your oven to 425 F.
- Grease four 6-ounce ramekins with butter and dust with flour, shaking out any excess.
- In a microwave-safe bowl, melt the dark chocolate and butter together in 30-second intervals, stirring after each until smooth.
- Stir the powdered sugar into the melted chocolate mixture until well combined.
- Add the eggs and egg yolks, one at a time, whisking until the mixture is smooth.
- Mix in the flour, Pineapple Balsamic Vinegar, vanilla extract, and a pinch of salt until just combined.
- Divide the batter evenly among the prepared ramekins.
- Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are firm but the center is still soft and slightly jiggly.
- Allow the cakes to cool in the ramekins for 1-2 minutes before carefully inverting them onto serving plates.
- Dust with powdered sugar and garnish with fresh mint leaves, if desired.
Serve immediately to enjoy the warm, molten center bursting with rich chocolate and a hint of tangy pineapple.