Chocolate Lava Cake
By Tested and Perfected in the Sur La Table Kitchen
Chocolate Lava Cake
By Tested and Perfected in the Sur La Table Kitchen
Yield/Serves:
2 servings
2 ounces unsalted butter, cut into 1” cubes, plus more for buttering ramekins
3 ounces bittersweet chocolate, finely chopped
1 egg
1 egg yolk
3 tablespoons granulated sugar
Pinch Kosher salt
Confectioners’ sugar, optional garnish
Fresh fruit, optional garnish
3 ounces bittersweet chocolate, finely chopped
1 egg
1 egg yolk
3 tablespoons granulated sugar
Pinch Kosher salt
Confectioners’ sugar, optional garnish
Fresh fruit, optional garnish
Preheat oven to 375°F and position rack in middle of oven. Butter 2, 6-ounce ramekins.
1.To a medium saucepan, add enough water to reach to 2 inches and set over medium-low heat; bring to a simmer. To a medium heatproof bowl, add chocolate and butter. Set over simmering water, making sure the bottom of the bowl does not touch the water. Cook, stirring with silicone spatula, until chocolate and butter are melted and smooth. Remove from the heat.
2. While the chocolate is melting, in the bowl of a stand mixer, fitted with a whip attachment, whip the egg and egg yolk with granulated sugar on medium- high until pale and light yellow, about 4 minutes.
3. Reduce the speed to low and gradually pour in the chocolate mixture until combined. Spoon the batter into the prepared ramekins and set on a baking sheet. Bake until the edges are set, but the center is underdone, about 10 minutes. Cool slightly, 2 to 3 minutes prior to serving.
4. To serve: Invert the lava cakes out of the ramekins and serve immediately with a dusting of confectioners’ sugar and fresh fruit.
1.To a medium saucepan, add enough water to reach to 2 inches and set over medium-low heat; bring to a simmer. To a medium heatproof bowl, add chocolate and butter. Set over simmering water, making sure the bottom of the bowl does not touch the water. Cook, stirring with silicone spatula, until chocolate and butter are melted and smooth. Remove from the heat.
2. While the chocolate is melting, in the bowl of a stand mixer, fitted with a whip attachment, whip the egg and egg yolk with granulated sugar on medium- high until pale and light yellow, about 4 minutes.
3. Reduce the speed to low and gradually pour in the chocolate mixture until combined. Spoon the batter into the prepared ramekins and set on a baking sheet. Bake until the edges are set, but the center is underdone, about 10 minutes. Cool slightly, 2 to 3 minutes prior to serving.
4. To serve: Invert the lava cakes out of the ramekins and serve immediately with a dusting of confectioners’ sugar and fresh fruit.