I love a rich, dark chocolate lava cake. This modification of Jean-George’s original classic is to-die-for. This recipe is perfect for dinner parties because it can be prepared ahead of time and is always a home run.
To make ahead of time, pour the batter in the ramekins that morning, and pop into the oven while you’re clearing dinner plates. Using top-quality chocolate and butter is imperative.
PSA: Baking bars are not a substitute for real chocolate.
DARK CHOCOLATE LAVA CAKE
4 ounces Kerrygold unsalted butter at room temperature, plus more for buttering ramekins
2.5 ounces bittersweet chocolate (I love Valrhona 72% Cocao Araguani)
1.5 ounces unsweetened chocolate (I love Valrhona 100% Cocao Araguani)
2 large eggs
2 large egg yolks
1/4 cup unrefined cane sugar
Pinch of Kosher salt
2 teaspoons flour, plus more for dusting ramekins
4 four-ounce ramekins
Preheat the oven to 450 degrees. Bring a medium pot one-third full of water to a simmer.
Butter the ramekins with your hands, making sure to get every crevice. Dust with flour and then tap out the excess flour. Butter and flour again. Place on a cookie sheet and set aside.
Add the 4 ounces of butter and all of the chocolate to a separate heat-proof bowl that is large enough to be set over the pot. Melt over the pot of simmering water, stirring constantly and removing the bowl as soon as it is melted. Set aside.
Beat together the eggs, yolks, sugar and salt with a whisk until light-colored and thick. Pour the egg mixture into the chocolate mixture, and then mix in the flour until just combined.
Divide the batter evenly between the ramekins. You may refrigerate for several hours, but if you do, bring to room temperature before baking.
Bake for 7 to 9 minutes, watching closely until a ring around the edge is set and the center is still soft.
Invert each mold onto individual plates using rubber mitts, which allow you to have some control. With your dominant hand, lift the side of mold with a knife and then lift the mold off of the plate with your other hand, using the rubber mitts. The cake will fall onto the plate with ease.
Serve with a quenelle of ice cream.
© Simple Savant (adapted from Jean-Georges Vongerichten and Mark Bittman)
