Chocolate Lava Cake


Chocolate Lava Cake -- Ganache
Recipe type: Dessert
  • 4 ounces dark semi-sweet chocolate
  • 3 ounces heavy cream
  • 2 teaspoons butter
  1. Chop chocolate and place into metal bowl.
  2. Heat heavy cream and pour over chocolate.
  3. Whisk until smooth.
  4. Add butter and whisk again.
  5. Cool mixture in refrigerator, whisking every few minutes until the consistency resembles frosting.
  6. Fill a pastry bag with the ganache.
  7. Squeeze out portions about the size of a grape and put in freezer for later use.


Cake Batter

Chocolate Lava Cake -- Cake Batter
  • 14 ounces dark semi-sweet chocolate
  • 8 ounces butter
  • 2 teaspoons vanilla extract
  • 6 eggs, yolks separated
  • 3 ounces flour, sifted
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar
  • 4 ounces sugar
  • cocoa powder, for dusting
  1. Chop chocolate and place into metal bowl.
  2. Add butter, then melt over a water bath. Promptly remove from heat once melted.
  3. Add vanilla extract and 3 egg yolks.
  4. Whisk until smooth, then add sifted flour. Incorporate flour into mixture as it is being added.
  5. Place 3 egg whites into a second metal bowl.
  6. Add salt and cream of tartar. Whip eggs until soft peaks form, then add sugar and continue to whisk.
  7. Fold approximately half of the egg whites into the chocolate mixture.
  8. Once well folded, repeat with second half of egg whites.
  9. Next, pour batter into butter ramekins that have been dusted with cocoa powder.
  10. Add a piece of the frozen ganache into the center of each cake batter.
  11. Bake at 375 F for 15 minutes.
  12. After removing from oven, let cool for 5 minutes before removing cakes from ramekins and placing on a wire rack to continue cooling.
  13. Serve chocolate lava cake warm, either alone or with vanilla ice cream.