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chocolate lava cake
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Chocolate Lava Cake

Perfect Chocolate Lava Cake garnished with Raspberries and Blueberries
Course Dessert
Cuisine French
Keyword Chocolate Lava Cake
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Servings 4 Cakes
Calories

Ingredients

  • 350 Grams 71% Dark Chocolate
  • 125 ml Heavy Cream
  • 6 Eggs Large
  • 175 Grams Butter
  • 115 Grams Fine Brown Sugar
  • 30 ml Cointreau
  • 90 Grams Flour
  • Powdered Sugar
  • Raspberries Optional
  • Blueberries Optional

Instructions

  • Melt 100 grams of good dark chocolate in a double boiler until smooth. Incorporate all the cream to create the ganache.
  • Put the ganache in a separate bowl and into the freezer. This needs to be fully frozen before the cake can be made.
  • Take the remaining 250 grams of chocolate and put it into the double boiler. Add all the butter and combine. Reduce the water in the double boiler to a very low simmer, just to keep everything melted.
  • In another bowl whip the 6 eggs together with the fine brown sugar until there is a layer of foam atop the egg mixture. Stir in the Cointreau
  • Take the chocolate butter mixture off the double boiler, and set it next to the egg mixture. Add a few spoonfuls of egg mixture to the chocolate stirring somewhat quickly to prevent the eggs from cooking. Once mixed, take the new chocolate-butter-egg mixture and slowly drizzle it into the remaining egg mixture stirring constantly to prevent cooking the eggs.
  • Add all the flour and stir to incorporate.
  • Butter your ramekins making sure to get all the way up the sides.
  • Fill the ramekins about halfway with the cake mixture and in the center drop a ball of frozen ganache in there. I like to use a melon baller as I feel it makes the perfect ratio of cake to frozen ganache.
  • Preheat the oven to 220 °C and cook the cakes for 12 minutes
  • Remove from the oven, let rest for 5 minutes, then run a knife around the edge to help release the cakes.
  • Flip upside down on a clean plate, shake some powdered sugar over the top and garnish with raspberries and blueberries. (You can also add mint if you are so inclined).