Very rich, chocolaty, and unforgettable chocolate lava cakes. This cake is filled with an amazing chocolate ganache center unlike many popular lava cake recipes that rely on underbaking the cake and therefore leaving a raw "lava" center. If you love chocolate you will not regret trying this recipe!
The recipe is here, and pictures of the process are below.
Ingredients:
Ramekins: Butter for greasing, sugar/cocoa powder for coating
Ganache filling:
¼ cup heavy cream
2 oz. bittersweet (60 to 66% ideally) chocolate, chopped finely
Batter:
6 Tbsp. (85 grams) softened unsalted butter
5 oz. bittersweet (60 to 66% ideally) chocolate, chopped finely
3 large eggs
⅓ cup light brown sugar, lightly packed
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/2 tsp. baking powder
½ teaspoon salt
Toppings (optional): Ice Cream (recommended), Caramel, or whipped cream (1/2 cup heavy whipping cream, 1/2 tsp. vanilla, 2 Tbsp. powdered sugar whipped until fluffy)
Directions:
Ganache filling: Microwave the chocolate and heavy cream in a bowl for about 30 seconds, cover the bowl for 5 minutes, and then stir to combine. Cover the mixture and refrigerate 1-2 hours.
Use softened butter to grease 4 6 oz. ramekins, make sure to use plenty of butter so the cakes don't stick! Then coat the insides with cocoa powder, and tap out the excess.
Preheat oven to 425°F. To make the cakes, melt together the butter and chopped chocolate like you did with the ganache filling. Set aside for a few minutes in a warm place.
Meanwhile, use a mixer to beat the eggs and brown sugar on medium-high speed for about 4 minutes until light in color and tripled in volume. If using a hand mixer you will have to mix vigorously and for longer.
Gently fold/whisk the melted chocolate/butter mixture into egg mixture until just incorporated (you don't want to overmix).
Fold in flour, vanilla, salt, and baking powder with a spatula until the mixture is smooth. As you mix the mixture will deflate; however, don't overmix the batter because those air bubbles help the cakes rise when baking.
Add batter to prepared ramekins until they are halfway filled. Then add dollops of the chilled ganache in the center. Fill to the top with the remaining batter.
Bake until tops are firm but cakes wobble slightly when jiggled, 12–15 minutes. Let cool 30 seconds before carefully inverting onto small plates.
Top with desired toppings (optional) and serve immediately. 4 servings.
Before melting the ganache filling.
After melting and mixing the ganache filling. I then covered and set it in the refrigerator for 1 hour.
Butter the ramekins with a good coating of butter.
Dust the insides with cocoa powder and tap the excess out.
Now to make the batter:
Before melting together the chocolate and butter.
After melting and mixing the chocolate together.
Before beating the eggs and brown sugar into a light fluffy mixture.
After beating the eggs and brown sugar into a light fluffy mixture. So silky :D.
After lightly mixing the melted chocolate+butter into the egg mixture.
before mixing in the dry ingredients and vanilla.
After mixing in the dry ingredients. As you mix the mixture will deflate and you'll hear the air bubbles popping, which is super cool! However, don't overmix the batter because those air bubbles help it rise.
When you take the chilled ganache out of the refrigerator you should be able to cut it with a spoon.
I took the extra step of scooping mine into balls before placing into the ramekins but it isn't necessary.
To fill the ramekins, first fill them halfway with batter.
Then add in your balls of chilled ganache.
Then fill the rest of the ramekins with the remaining batter before baking.
Lava cakes before baking.
The rose well in the oven! Oh goodness!!!
While mine were baking I whipped up some whipped cream by adding together heavy cream, vanilla, and powdered sugar.
After whipping the cream to stiff peaks. It's good to go!
Chocolate lava cakes after baking.
After baking :D
The original recipe is from: https://www.bonappetit.com/recipe/bas-best-molten-chocolate-cake
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