Molten Chocolate Lava Cake
For 6 four-once ramekins or custard cups (about 2.5-inch diameter and 1.5-inch high)
Ingredients
For center:
2 oz. bittersweet chocolate, 60% cacao or more, chopped
1/4 cup heavy cream
For cake:
4 oz. bittersweet chocolate, 60% cacao or more, chopped
1 stick (4 oz.) unsalted butter, cut into small pieces
2 large eggs
2 egg yolks
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 cup cake flour
Raspberries and whipped cream for garnish (optional)
To make the chocolate ball centers:
Melt chocolate and cream in double-boiler. Whisk gently to blend. Refrigerate about 1 hour or until firm. Form into 6 balls. Return to refrigerator until needed.
To make the cake:
- Butter the ramekins and preheat oven to 400°F.
- Melt chocolate and butter in double boiler. Whisk gently to blend. Remove from heat and set aside.
- In a medium-sized bowl, with an electric mixer, whisk the eggs, yolks, sugar and vanilla about 5 minutes or until thick and light.
- Fold melted chocolate mixture and flour into egg mixture just until combined.
- Spoon the cake batter into ramekins.
- Place a chocolate ball in the middle of batter in each ramekin and place ramekins on a baking sheet pan. Bake in the center of oven about 12 minutes or until cakes are firm to the touch.
- Let cakes cool for 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin.
- Garnish with raspberries atop a spoonful of whipped cream.