Molten Lava Cake
Yield: 6 servings
Cooking time: 40 min
Preheat the oven to 425 degrees F. Melt 1/4 a stick of butter and use to coat the inside of each ramekin. Take sugar and coat the butter-laced ramekins. Set aside in a cool place.
Put the remaining stick of butter and chocolate chips in a mixing bowl. Set the bowl on a saucepan filled with about 1-inch of boiling water. Be sure that the bowl is not touching the water. Gently stir the butter and the chocolate together until melted and the mixture is smooth. Turn off the heat and reserve.
Combine the eggs, yolks, sugar and vanilla in the bowl with a mixer. Beat the egg mixture until it doubles in size, and gets very thick and very pale.
Gently whisk the melted chocolate and butter into the egg mixture. Remove the bowl from the mixer and gently stir in the flour. Pour the batter into buttered ramekins. Arrange the ramekins on a baking sheet and bake in the preheated oven for 14 to 15 minutes. Remove the cakes from the oven and let rest for 3 to 4 minutes. Dust with powdered sugar and serve warm.
Adapted from Anne Burelle’s Molten Cake Recipe
Recipe by Chef Kellan Hori
A California native, Chef Kellan believes the best meals are prepared with good ingredients, and good intention.