Equipment
Ingredients
Ramekin Coating
- 15 g unsalted butter, softened
- 10 g cocoa powder
Cake Batter
- 170 g semisweet chocolate, chopped
- 115 g unsalted butter, diced
- 120 g powdered sugar, sifted
- 2 large egg, room temperature
- 2 large egg yolk, room temperature
- 5 ml vanilla extract
- 1 g salt
- 30 g all-purpose flour
Nutrition (per serving)
Method
Preheat oven to 220°C/425°F.
Generously coat the inside of four ramekins with the softened unsalted butter. Add the cocoa powder, turning to coat all surfaces completely, and tap out any excess.
Place the chopped semisweet chocolate and diced unsalted butter into a heatproof bowl set over a saucepan of barely simmering water. Stir gently until completely melted and smooth. Remove from heat.
In a separate bowl, use a whisk to vigorously beat the whole eggs, egg yolks, powdered sugar, and salt until the mixture is pale yellow and slightly thickened.
Gradually pour the melted chocolate mixture into the egg mixture while whisking continuously to prevent the eggs from scrambling, until thoroughly combined.
Add the all-purpose flour and vanilla extract to the bowl. Use a silicone spatula to gently fold the mixture just until no dry streaks of flour remain.
Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet to make them easier to move.
Bake at 220°C/425°F for 12 to 14 minutes. The cakes are done when the edges look firm and dry, but the very center still looks soft and jiggles slightly when the pan is shaken. Because the center remains semi-liquid, consider using pasteurized eggs if serving to vulnerable populations.
Remove the baking sheet from the oven. Let the cakes rest in their ramekins for exactly 1 minute to allow the edges to stabilize slightly.
To serve, place a dessert plate upside down over a ramekin. Using oven mitts, hold the plate and ramekin firmly together and quickly invert them. Let stand for 10 seconds before gently lifting the ramekin away.
Chef's Notes
- For the most dramatic lava effect, use high-quality baking chocolate bars (60 to 70 percent cacao) rather than chocolate chips. Chips contain stabilizers that prevent them from melting as smoothly.
- The batter can be made up to two days in advance. Cover the filled ramekins tightly with plastic wrap and store in the refrigerator. When ready to bake, let them sit at room temperature for 30 minutes, or simply add 2 to 3 minutes to the total baking time.
- Do not skip dusting the ramekins with cocoa powder. Using flour instead of cocoa powder will leave an unappetizing white film on the outside of your dark chocolate cakes.
- Timing is everything for this recipe. Exactly 12 to 14 minutes is standard, but check them at 10 minutes just to be safe. The resting minute is equally crucial to prevent structural collapse when plating.
Storage
Refrigerator: 2 days — Store unbaked batter directly in the ramekins covered tightly.
Reheating: Microwave baked cakes for 15 to 20 seconds to warm the center, though the flowing lava texture will be diminished.
