Homemade: Individual Chocolate Lava Cakes à la DiSomma
Even if baking is not your forte, preparing a delicious lava chocolate cake is within your culinary grasp. These rich, decadent treats ooze melted chocolate with the first bite. And this recipe, made for two, will make a perfect chocolatey conclusion for a stay-at-home Valentine’s Day dinner.
As with many of the world's greatest inventions, the origins of the chocolate lava cake are mired in controversy. Chef Jean-Georges Vongerichten claims to have invented the cake-by accident-in 1987 when he pulled a chocolate sponge cake from the oven too early and found that the center was still gooey. World-famous pastry chef and chocolatier Jacques Torres disputes this, however, saying that a similar dessert had already existed in France. Whatever the truth, we're sure this sumptuous molten lava cake will bring nothing but peace and togetherness with whomever you share it with on Valentine's Day.
The keys to a perfect chocolate lava cake
Purchase good-quality (60% cacao content or above) bittersweet chocolate. Don't be intimidated that you'll need lots of specialized equipment; all you really need to make this delicious dessert are custard cups/small ramekins, a microwave, two bowls, and a hand-held electric mixer. And the best part of these self-contained miniature cakes? There's no frosting required.
Use bittersweet chocolate chips or a coarsely chopped bittersweet chocolate bar. Because this chocolate molten lava cake recipe only makes two cakes, an electric hand mixer is best for whipping the eggs.
While the chocolate is the star of this recipe, I'm pretty sure your significant other won't say no to a topper of vanilla ice cream and a few fresh berries if you feel like augmenting a little.
Note: This recipe makes two cakes but can easily be doubled to make four.
Homemade: Individual Chocolate Lava Cakes à la DiSomma
Ingredients
- Two 6-ounce ramekins or tempered glass custard cups
- Nonstick cooking spray
- 2 teaspoons unsweetened cocoa powder
- 3 ounces bittersweet chocolate chips or coarsely chopped chocolate bar
- 3 tablespoons unsalted butter, cut into cubes
- 1 large egg
- 1 large egg yolk
- ¼ teaspoon vanilla extract
- Pinch of salt
- 3 tablespoons sugar
- 2 tablespoons flour
Instructions
- Preheat the oven to 400 degrees. Spray two 6-ounce ramekins or custard cups liberally with non-stick cooking spray. Dust the inside of the ramekins/cups with the cocoa powder. Place ramekins/cups upside down over the kitchen sink and gently tap to remove excess cocoa. Place on a baking sheet pan.
- Place the chocolate and butter in a heat-proof bowl. Heat in 15-second intervals in the microwave, stirring chocolate after each interval, until chocolate is melted. Be careful not to overcook the chocolate or it will burn. Total microwave time will be about 45 seconds.
- Place the egg, egg yolk, vanilla, salt and sugar in a mixing bowl. Using a hand-held electric mixer, beat the eggs on medium-high until the mixture is thick and light lemon in color. The egg mixture should fall in a ribbon when the beaters are lifted.
- Using a rubber spatula, gently fold the egg mixture into the melted chocolate until just combined. Fold in the flour, being careful not to deflate the batter.
- Divide the mixture evenly between the two prepared ramekins. Bake for 11 to 12 minutes or until the edges of the cake rise and turn a darker brown. The top should be set (firm to a light touch) but still jiggle a bit in the middle.
- Remove sheet pan with cakes from the oven. Let cakes rest in the ramekins for 3 minutes then carefully run a knife around the edge. Place a serving plate on top of one of the cake filled ramekins. The ramekin will be warm so a kitchen mitt may be needed. With your hand on the ramekin to keep it on the plate, carefully flip the plate over so the ramekin filled cake is now on top of the plate. Let the flipped cake sit on the plate, in the ramekin, for 1 minute then carefully remove. Repeat with remaining chocolate cake. Serve immediately with a garnish of ice cream and fresh berries.
