Chocolate Lava Cake with Sea Salt and Vanilla Cream
Molten center. Crisp shell. Looks impossible. Isn't.
Ingredients
Cakes
- 100g dark chocolate (70%), chopped
- 100g unsalted butter
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- 2 tbsp all-purpose flour
- Butter and cocoa powder for ramekins
To Serve
- Vanilla ice cream or whipped cream
- Flaky sea salt
- Cocoa powder for dusting
Instructions
- **Prep ramekins:** butter thoroughly, dust with cocoa powder. Tap out excess.
- **Melt** chocolate and butter together. Cool slightly.
- **Whisk** eggs, yolks, and sugar until pale and thick, about 2 minutes.
- **Fold** chocolate into eggs. Fold in flour gently.
- **Divide** between ramekins. Refrigerate 10 minutes (or up to 4 hours).
- **Bake** at 425°F / 220°C for 12 minutes. The edges should be firm. The center should jiggle.
- **Invert** onto plates immediately. Serve with cream and sea salt.
Chef's Notes
- The 12-minute timing is everything. Under = soup. Over = brownie.
- You can prep these ahead and bake when needed. Restaurant secret.
- A tiny pinch of sea salt on top makes the chocolate taste more like chocolate.