Chocolate Lava Cakes
These decadent Chocolate Lava Cakes feature a rich-brownie-like cake with a gooey Chambord-spiked crème fraîche ganache center.
Equipment
- 4 1/2 cup ramekins
- 1 small saucepan
- 1 large heatproof bowl
- 1 large mixing bowl
- 1 ice cream scoop
- 1 small offset spatula
Ingredients
Dark Chocolate Crème Fraîche
- 115g (4oz) dark chocolate (60% or higher) finely chopped
- ¼ cup creme fraiche
- ¼ cup heavy cream
- ½ tsp kosher salt
- 1 oz Chambord
Chocolate Lava Cakes
- 240g (8oz) semi-sweet chocolate chips
- 7 tbsp unsalted butter cut into cubes
- ⅓ cup granulated sugar
- 2 large egg yolks
- 2 large eggs
- ¼ tsp kosher salt
- 4 tbsp all-purpose flour
- 1 batch Dark Chocolate Crème Fraîche Ganache see above
- icing sugar for dusting
- Additional crème fraîche for serving
- fresh raspberries for serving
- fresh mint leaves for serving
Instructions
For the Ganache
- Fill a small saucepan about 1/3 of the way full with water. Place over high heat. Fit a heatproof bowl over the mouth of the pot.** Add your chocolate and stir occasionally until it melts.115g (4oz) dark chocolate (60% or higher)
- Once your chocolate is melted, switch to a whisk and whisk in the crème fraîche, heavy cream, salt, and the Chambord. Cover your ganache and transfer it to the fridge. Chill for an hour or until scoop-able.¼ cup creme fraiche, ¼ cup heavy cream, ½ tsp kosher salt, 1 oz Chambord
For the Lava Cakes
- Preheat your oven to 375°F. Grease 4 1/2 cup ramekins very thoroughly with butter and dust with cocoa. Place them on a small baking sheet and set them aside.
- Place the semi-sweet chocolate chips in a heat-proof bowl. Add the unsalted butter and place the bowl over the saucepan of simmering water and stir occasionally until the butter and chocolate melt into each other to form a cohesive, smooth mixture.240g (8oz) semi-sweet chocolate chips, 7 tbsp unsalted butter
- While you’re waiting for the chocolate to melt, pour the granulated sugar into a large bowl. Add the yolks, eggs, and salt. Whisk until frothy.⅓ cup granulated sugar, 2 large egg yolks, 2 large eggs, ¼ tsp kosher salt
- Once the chocolate has melted, take it off of the heat and pour it into the egg mixture. Whisk as quickly as you can to prevent the eggs from cooking. Once the chocolate is well integrated, whisk in the flour.4 tbsp all-purpose flour
- Take the ganache out of the fridge and retrieve your greased ramekins. Using an ice cream scoop, place a scoop of cake batter into the bottom of each ramekin. Place one tablespoon of the ganache in the center of and top with another scoop of the batter. Using a small offset spatula, smooth the surface. Transfer the ramekins to the oven and bake for 25 minutes.1 batch Dark Chocolate Crème Fraîche Ganache
- When your cakes are done, take them out of the oven and let them sit for a minute or two to settle. *** Run an offset spatula carefully around the sides of the cake. Place the ramekin on a tea towel and place a small plate on top. Invert the ramekin onto the plate and carefully remove it. Dust the Chocolate Lava Cakes with icing sugar and garnish with a dollop of creme fraiche, fresh raspberries, and mint. Serve immediately.icing sugar, Additional crème fraîche, fresh raspberries, fresh mint leaves
Notes
** You want a bowl small enough to form a seal along the lip of the pot and large enough to not touch the surface of the simmering water. We want about an inch or two of space between the bowl and the water. You want the water to be at a spirited simmer throughout the melting process. If it comes to a hard boil, reduce the heat and stir clear of any escaping steam.
*** Don’t leave the cakes too long. You want to serve them while they’re still liquid in the center. So make sure you have your garnishes at the ready.