Molten chocolate lava cakes were developed by one of the worlds most famous chefs- Jean-Georges Vongerichten! He says more than a thousand of these cakes are made in his restaurants everyday.
The ingredient list is simple –butter, chocolate, eggs, sugar and flour which makes this recipe easy for busy people! Below is my adapted recipe.
6 ounces of unsalted butter plus melted butter for brushing the ramekin
Dutch processed Unsweetened cocoa powder, for dusting
4 ounces good quality bittersweet (70% ) chocolate, chopped
2 large egg yolks
2 large whole eggs
1/4 cup granulated sugar
2 teaspoons sifted flour
1/4 teaspoon of kosher salt
Preheat the oven to 450’F Degrees. Brush 4 – 6 to 8 ounce ramekins with melted butter, and dust with cocoa powder. Set aside in a high sided roasting pan.
In a microwave-safe bowl, melt the chocolate with the the butter in 30-second intervals stirring in between each zap. If you don’t have a microwave melt on the stove top very low heat–melting the butter first then adding the chocolate. Whisk until smooth.
In a medium sized bowl, with a hand whisk, whip the egg yolks with the sugar until creamy about a minute. Add the remaining chocolate mixture while continually stirring. Combine until completely incorporated. Add the flour and mix to combine.
Divide the batter among the buttered and dusted ramekins, filling them two-thirds full. Place pan on oven rack. Add 1/2-1 inch of hot water to the pan.
Bake the cakes in the center of the oven until the tops and sides are set but the centers are still soft, 7-9 minutes. You will notice the centers will still wiggle.
Let stand for 30 seconds, then run the tip of a knife around the rims and invert the cakes onto serving plates. Remove the ramekin just before serving. Waiting will help hold it’s shape.
Dust with cocoa powder or powdered sugar and serve with vanilla bean ice cream or whipped cream!
Makes 4 Servings