They’re fucking molten.
Chocolate Lava Cakes
Ingredients
- For Centers
1/2 cup heavy cream or coconut milk
9 ounces bittersweet chocolate, chopped
1/2 teaspoon vanilla extract
2 teaspoons Chambord liqueur (optional)
- For Cakes
9 ounces bittersweet chocolate, chopped
2 teaspoons instant coffee powder
1/4 cup water
1 tablespoon softened butter (for ramekins)
3/4 cup + 3 tablespoons all-purpose flour, sifted
1/8 teaspoon salt
3 egg yolks, 4 egg whites, separated
2 teaspoons vanilla extract
1/2 cup + 1 tablespoon white sugar, separated
- For Serving
powdered sugar for dusting
cocoa powder for truffles (optional)
Directions
- In a medium saucepan, heat the cream or coconut milk, over medium heat until bubbles just form on the surface. Remove from heat and pour over chopped chocolate. Allow to sit for 10 minutes, then stir until all chocolate is melted. Refrigerate for 1 hour until ganache solidifies into a scoopable consistency.
- Prepare a cookie tray covered with aluminum foil. Using a small cookie scoop or tablespoon, scoop out 12 ganache balls, approximately 1″ to 1 1/4″ in diameter. Place on prepared cookie tray, cover tightly with plastic wrap and freeze until solid, approximately 3-4 hours.
- Preheat oven to 425 degrees. Prepare six ramekins by thoroughly coating with softened butter. Set the ramekins on a cookie tray. Heat chocolate, coffee powder and water over low heat until chocolate is melted. Whisk to combine and remove from heat to cool slightly.
- Thoroughly combine flour and salt and sift into a bowl. Set aside. Using a stand mixer or electric beaters, beat the egg yolks until lightened in color. Add 1/2 cup sugar and beat until combined. Add the vanilla extract and whisk together. Pour the chocolate mixture into the egg yolk mixture and whisk thoroughly. Remove from stand mixer.
- Using electric beaters, beat egg whites and remaining tablespoon of sugar until stiff peaks form. Adding one-third of the egg whites and one third of the flour to the chocolate and egg yolk mixture, fold gently until combined. Repeat until all flour and all egg whites have been added to the chocolate mixture. Try not to deflate the egg whites as you fold as this is what will provide the lift to the finished cakes.
- Remove ganache from freezer. Fill the ramekins half full with batter. Add a ganache ball to each ramekin and cover with remaining batter. Ramekins will be fairly full.
- Bake for 15-17 minutes until the cakes are puffed about half an inch above the surface of the ramekins. Toss the remaining ganache balls in cocoa powder. Allow to cool for 5 minutes before serving, but must be served warm.
- Plate the cakes with a dusting of powdered sugar, a ganache truffle, and whipped cream and/or raspberry coulis if desired.