Dessertsbonappetit4.6
BA's Best Chocolate Lava Cake
This dark chocolate lava cake recipe—a Valentine's Day must—boasts a molten center thanks to chilled ganache secreted away in the batter just before baking.
👥 4 Servings👤 Chris Morocco📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●oven
- ●microwave
📝 Preparation Steps
1
Heat cream in a small saucepan over medium until just beginning to simmer. Place 2 oz. chocolate in a small bowl; pour hot cream over. Stir until smooth. Chill ganache until firm, at least ⏱️ 1 hour.
2
Preheat oven to 425°. Coat ramekins with butter and sprinkle with demerara sugar, tapping out excess.
3
Combine 6 Tbsp. butter and remaining 5 oz. chocolate in a medium heatproof bowl set over a large saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted (you can also do this step in the microwave).
4
Using an electric mixer on medium-high speed, beat eggs and brown sugar in a large bowl until light and tripled in volume, about ⏱️ 4 minutes. Beat in vanilla.
large eggs3
5
Gently fold melted chocolate into egg mixture until incorporated. Fold in flour and salt until smooth.
6
Divide half of batter among prepared ramekins (about ⅓ cup each). Place 1 mounded Tbsp. ganache in the center of each partially filled ramekin. Divide remaining batter among ramekins.
7
Bake until tops are firm but cakes wobble slightly when jiggled, 13–⏱️ 15 minutes. Let cool ⏱️ 30 seconds before inverting onto small plates. Serve immediately. Do Ahead: Ganache can be made 1 week ahead. Tightly wrap and keep chilled. Cakes can be assembled 1 week ahead. Tightly wrap with plastic in ramekins and freeze. Let sit at room temperature ⏱️ 1 hour before baking.
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