Chocolate Lava Cakes Recipe
​Chocolate Lava Cake with Ganache
6 servings
For Ganache
  • 4 oz dark chocolate, chopped into small pieces
  • 4 oz heavy cream
  1. Bring heavy cream to a simmer being careful not to boil over.
  2. Put chocolate in smallish bowl and pour hot cream over it; cover with plastic wrap for five minutes and then stir smooth. 
  3. Freeze until firm
For Cakes
  • 8 oz dark chocolate, chopped
  • 4.5 oz of Unsalted Butter
  • 4 eggs
  • 1/2 c granulated sugar
  • ⅛ tsp salt
  • 1 tsp vanilla extract
  • 4 tbl all purpose flour
  • 1 tbl unsweetened cocoa powder

  1.  Preheat oven to 425°F. Butter six 4-ounce ramekins
  2. Using a bowl set over a pan of simmering water, melt chocolate with butter, stirring occasionally, until melted and smooth. Remove from heat and stir in vanilla extract.
  3. Sift flour with cocoa powder and set aside.
  4. Mix eggs, sugar, and salt using a mixer fitted with a paddle attachment on medium-high speed until mixture is lightened and pale in color, about 5 minutes.
  5. Reduce speed to low and slowly add melted chocolate to egg mixture, then mix in flour/cocoa one tbl at a time.
  6. Half-fill each ramekin, scoop out 1 tbl balls of frozen ganache and place one in each ramekin, then cover each evenly with remaining batter.
  7. Bake for 11 min in preheated 425°F oven.

Serve with Caramel sauce and whipped cream.

Easy Salted Caramel Sauce RecipeJUMP TO RECI
Makes 1 1/3 cups
Ingredients
  • 4 ounces water (1/2 cup; 115g)
  • 8 1/2 ounces sugar (1 1/4 cups; 240g)
  • 1/2 teaspoon (2g) kosher salt; for table salt, use half as much by volume or use the same weight
  • 1 vanilla pod (optional)
  • 8 ounces heavy cream (1 cup; 225g)
  • 1 teaspoon (5g) vanilla extract (optional)
Directions
  1. In a 3-quart stainless steel pan, combine water, sugar, and salt over medium heat. If you like, add the vanilla pod now. Stir until syrup comes to a boil, about 4 minutes, then simmer without stirring until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization. Sometimes it is helpful to wash down the sides of the pan with a wet pastry brush to remove any sugar crystals. Continue cooking until syrup is light to medium amber, a minute more. Immediately add cream and reduce heat to medium-low.
  2. Stirring constantly with a heat-resistant spatula, simmer until caramel registers 225°F (107°C) on a digital thermometer, about 3 minutes. Transfer to a heat-resistant container, stir in vanilla extract (if using), and cool to room temperature. Caramel will be runny while warm, but thicken as it cools, turning just a little chewy when cold. Refrigerate up to 1 month in an airtight container.