Once a restaurant staple, this chocolate lava cake comes home to your table. It's surprisingly easy to make, and there's just something special about learning how to make the magic yourself.
Chocolate Lava Cake
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Category
Dessert
Cuisine
American
Author:
Chef Jamie Teigen
Servings
4 6-oz cakes
Prep Time
30 minutes
Cook Time
30 minutes
Use a stand mixer or hand mixer, whichever you have on hand. And head to the bulk aisle if you're looking to stock up on chocolate; many retailers have quality brands on hand for less than the price of a few baking bars.
Ingredients
- 1 stick unsalted butter, plus melted butter for brushing
-
1 tbsp unsweetened cocoa powder
-
1/4 cup plus 1 tbsp all-purpose flour
-
6 oz dark chocolate (ideally 70% cacao), chopped
-
½ cup granulated sugar
- 3 large eggs, at room temperature
- Pinch of salt
-
4 heaping tsp of cold, store-bought caramel sauce
-
Sea salt to garnish
-
Confectioners' sugar to garnish
Tools:
Directions
Preheat your oven to 425°F. Brush 4 6-oz ramekins with melted butter.
In a small bowl, whisk the cocoa powder with 1 tbsp of the flour: dust the ramekins with the cocoa mixture, tapping out excess.
- Transfer the ramekins to a sturdy baking sheet.
- In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
- In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes.
Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the ¼ cup of flour.
Spoon two-thirds of the batter into the prepared ramekins, then spoon 1 heaping teaspoon of caramel into each ramekin. Sprinkle with sea salt and cover with the remaining chocolate batter.
- Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly.
- Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
To serve, run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using potholders, invert again. Carefully lift off the ramekins.
Dust the warm cakes with confectioners’ sugar and serve immediately.