Description
A rich and comforting dessert featuring a soft shell and a warm chocolate center, perfect for date nights or small gatherings.
Ingredients
Scale
- 2 ounces heavy whipping cream (1/4 cup)
- pinch kosher salt
- 2 ounces semisweet chocolate, finely chopped (not chips)
- Cocoa powder for dusting
- 6 tablespoons unsalted butter (85 grams)
- 4 ounces semisweet chocolate, finely chopped (not chips)
- 1 teaspoon vanilla extract
- 3/4 teaspoon kosher salt
- 2 large eggs
- 1/3 cup granulated sugar (71 grams)
- 1 heaping tablespoon flour (11 grams)
Instructions
- Heat the heavy cream in a microwave-safe bowl until hot. Add 2 ounces chopped semisweet chocolate. Cover and let sit for 30 seconds to 1 minute until melted. Uncover, add a pinch of kosher salt, and stir until smooth. Chill the ganache covered in the fridge or freezer until firm.
- Move the oven rack to the second highest position and preheat the oven to 450ยฐF. Grease 8 muffin cups with butter and dust with cocoa powder, tapping out the excess.
- In a heat-proof bowl over a saucepan of simmering water or in the microwave, gently melt the butter. Add 4 ounces chopped chocolate and stir until smooth. Remove from heat, cool slightly, then stir in vanilla extract and 3/4 teaspoon kosher salt.
- Using a hand mixer, beat 2 large eggs and 1/3 cup granulated sugar on medium speed until pale and foamy. Then mix in 1 heaping tablespoon flour.
- Gently fold the egg mixture into the melted chocolate and butter mixture until just combined.
- Spoon about one third of the batter evenly into the prepared muffin cups to cover the bottom. Place a heaping teaspoon of chilled ganache into the center of each cup. Cover each ganache dollop with the remaining batter.
- Refrigerate the assembled but unbaked lava cakes for 15 minutes.
- Bake the cakes at 450ยฐF for 9 minutes, until the tops appear dry.
- Remove from oven. Place a half sheet tray over the tin, and quickly invert both together, turning the cakes out onto the tray. Carefully lift the muffin tin off. Transfer cakes gently with a spatula to serving dishes and serve warm.
Notes
Serve warm for the best melt. Pair with vanilla ice cream or whipped cream for added indulgence.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg