Description

This technically-refined chocolate lava cake uses a pre-chilled ganache core to guarantee a perfectly liquid center every time. By separating the structural cake batter from the molten interior, we achieve a consistent, professional-grade dessert with superior stability and rich flavor.

Ingredients

100g Dark Chocolate (50% cocoa or less), for ganache
60ml Heavy Cream (at least 36% fat), for ganache
100g Semi-sweet chocolate chips, for batter
100g Unsalted Butter, cubed
2 Whole Eggs, room temperature
2 Egg Yolks, room temperature
50g Caster Sugar
2 tablespoons (16g) All-Purpose Flour
Softened butter and cocoa powder, for coating molds

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Instructions

Combine 100g dark chocolate and heavy cream in a microwave-safe bowl; heat in 20-second intervals until smooth, then refrigerate for at least 3 hours until firm.
Preheat oven to 390°F (200°C) and coat four 170ml dariole molds with softened butter and a thin layer of cocoa powder.
Melt 100g chocolate chips and butter cubes in the microwave using 30-second bursts, stirring until smooth, then let cool for 5 minutes.
In a separate bowl, whisk room-temperature whole eggs, yolks, and caster sugar until the mixture lightens in color and volume.
Gently fold the cooled chocolate mixture into the eggs, then sift the flour over the top and fold with a spatula until no white streaks remain.
Fill each mold one-third full with batter, place a heaped teaspoon of chilled ganache in the center, and top with remaining batter.
Place molds on a baking sheet and bake for 20 minutes; allow to rest for 2 minutes before inverting onto serving plates.

Notes

To ensure the best emulsion, always use room-temperature eggs; cold eggs can cause the melted chocolate to seize and ruin the batter texture. Utilizing tall, narrow dariole molds rather than shallow ramekins provides a better height-to-lava ratio and more consistent heat distribution.

Prep Time: 20 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: American