The Ultimate Molten Chocolate Lava Cakes

Ingredients

• For the Ganache Center:
• 1/4 cup heavy cream
• 2 ounces bittersweet chocolate, chopped
• For the Cake Batter:
• 6 tablespoons unsalted butter, plus more for greasing
• 5 ounces bittersweet chocolate, chopped
• 3 large eggs
• 1/3 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 3 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 2 tablespoons demerara or raw sugar, for dusting

Steps

1. 1

   First, make the ganache. Gently warm the heavy cream in a small saucepan over medium heat until it just begins to simmer. Place the 2 ounces of chopped bittersweet chocolate in a small bowl and pour the hot cream over it. Let it stand for one minute, then stir until the ganache is completely smooth. Chill in the refrigerator for at least 30 minutes, or until it is firm.

2. 2

   Preheat your oven to 400°F. Generously butter four 6-ounce ramekins. Sprinkle the demerara or raw sugar into the ramekins, tilting and tapping to coat the bottom and sides evenly. Tap out any excess.

3. 3

   Create a double boiler by setting a heatproof bowl over a saucepan of simmering water. Combine the remaining 5 ounces of chocolate and the 6 tablespoons of butter in the bowl, stirring occasionally until fully melted and smooth. Remove from heat and set aside.

4. 4

   In a separate large bowl, whisk together the eggs, brown sugar, and vanilla extract until the mixture becomes pale, thick, and has increased in volume, which should take about 3-4 minutes.

5. 5

   Gently fold the melted chocolate mixture into the whipped egg mixture. Be careful not to deflate the eggs. In a final addition, sift or sprinkle the all-purpose flour and kosher salt over the batter and fold until just combined. Do not overmix.

6. 6

   Pour the batter into the prepared ramekins, filling each about three-quarters full. Scoop out the chilled ganache (about 1 tablespoon per cake) and carefully place it into the center of the batter in each ramekin.

7. 7

   Place the ramekins on a baking sheet and bake for 12 to 14 minutes. The sides of the cakes should be firm, but the centers will still be soft and slightly jiggly.

8. 8

   Let the cakes cool in the ramekins for exactly 2 minutes. Carefully run a thin knife around the edge of each cake, then invert onto serving plates. Serve immediately.