This is definitely one of my favorite recipes ever. I’m of the mindset that chocolate is the final section of the food pyramid, and this chocolate lava cake literally oozes it. The only way to eat chocolate lava cake is right out of the oven, when it is extra hot and gooey. I found that the original recipe in Cook’s Illustrated didn’t have nearly enough molten chocolate in the center, so I decided to add a spoonful of ganache (a mixture of chocolate and cream) before baking. It doesn’t solidify with the cake, so you are guaranteed to have a rich, liquidy center. This chocolate lava cake is decadent, so I like to balance it with some fresh whipped cream or vanilla ice cream. The light sweetness complements the fudgy richness of the cake, and they combine to make the perfect dessert!
Chocolate Lava Cake,? Makes 8
3 T Cream
8 oz + 1/3 Cup Chocolate Chips
1 Stick Butter
1 Egg Yolk
1 tsp Vanilla
1/4 tsp Salt
1/2 Cup Sugar
2 T Flour
Heat the cream and 1/3 cup chocolate chips in a small bowl and stir to combine. Chill until solid.
Meanwhile, heat oven to 400F. Grease 8 6-oz ramekins and dust with a 50/50 mixture of cocoa and flour.
Melt the butter and remaining chocolate together in a large bowl. In the bowl of a stand mixer, whip the eggs, egg yolk, vanilla, salt, and sugar together. Pour gently on top of the chocolate mixture and sprinkle with the flour. Gently fold the mixture together to avoid deflating.
Spoon half of the batter into the ramekins. Place a spoonful of solidified ganache in the center of each and cover with the remaining batter. Place the ramekins on a cookie tray to keep level and bake for 12 minutes or until just set around the edges, crispy on top, and liquidy in the center.
Serve warm, in ramekins. Dust with powdered sugar and garnish with strawberry, if desired.
Contributed by Kayla Saslow, teen food blogger at? The Nerdy Chef.