Ingredients for Chocolate Lava Cake
- Dark Semi Sweet Chocolate
- 6 tablespoons (85g) unsalted butter, divided
- 1 teaspoon pure vanilla extract
- 6 large eggs
- Cake Flour
- 1/4 teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar
- Heavy Cream
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How to Make Chocolate Lava Cake
- **Prepare the Truffle Centers:** Finely chop 4 oz (113g) of high-quality dark chocolate. Place the chocolate in a heatproof metal bowl.
- Heat 1/2 cup (120ml) heavy cream in a saucepan until just simmering. Pour the hot cream over the chopped chocolate.
- Let the mixture sit for a minute, then whisk until completely smooth and glossy.
- Add 2 tablespoons (1 oz/28g) of unsalted butter and whisk until fully incorporated.
- Cover the mixture and refrigerate until it reaches a spreadable, frosting-like consistency, whisking occasionally (about 1-2 hours).
- Using a spoon or melon baller, create small, cherry-sized mounds of the truffle mixture on a parchment-lined baking sheet. Freeze until solid.
- **Prepare the Cake Batter:** Finely chop 6 oz (170g) of high-quality dark chocolate.
- Melt the chocolate in a double boiler with 4 tablespoons (1/2 stick/57g) unsalted butter until smooth. Remove from heat.
- Add 1 teaspoon of pure vanilla extract and 3 large egg yolks. Whisk until well combined.
- In a separate bowl, sift together 1/2 cup (60g) all-purpose flour and a pinch of salt.
- Gently fold the dry ingredients into the chocolate mixture until just combined.
- In a clean, grease-free bowl, beat 3 large egg whites with 1/4 teaspoon of cream of tartar until soft peaks form.
- Gradually add 1/2 cup (100g) granulated sugar, continuing to beat until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then, fold in the remaining egg whites in two additions, being careful not to deflate the batter.
- Spoon the batter into large, non-stick muffin tins, filling each about 3/4 full.
- Place a frozen truffle center in the center of each cake.
- Bake in a preheated oven at 375°F (190°C) for 12-15 minutes. Do not overbake!
- Let the cakes cool in the tins for 5 minutes before carefully inverting them onto a wire rack to cool completely.
- Serve warm. If reheating, microwave for 15-30 seconds.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
143g
Fat
75g
Carbs
16g
