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To prepare your flourless molten chocolate lava cake ahead of time (like for a party or something) Prepare the batter, put it in the ramekins, and then cover them tightly with plastic wrap and refrigerate up to 24 hours. Remove the ramekins from the fridge AT LEAST an hour before you plan to bake them. (1-2 hours is ideal)
while you can’t bake your chocolate lava cakes ahead of time, you can prepare the batter and fill your ramekins. Cover your filled ramekins with plastic wrap and store in the fridge before baking. Remove from the fridge at least 30 minutes before baking to prevent the ceramic ramekins from cracking. Then place in the oven and bake as directed.
Preheat oven to 375 degrees F. Adjust a rack to the middle of the oven. Butter six 4-ounce 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 the bowl of a mixer.
Place the eggs, sugar, and salt in the 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.
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