Ina Garten Molten Lava Cake Recipe
Try this Ina Garten Molten Lava Cake. It is the best way to enjoy a rich chocolate treat that flows like a warm river of ganache.
Ingredients
- 8 ounces of high-quality semi-sweet chocolate chopped.
- 10 tablespoons 1 1/4 sticks of unsalted butter.
- 3 large eggs at room temperature.
- 3 large egg yolks at room temperature.
- 1/4 cup of granulated sugar.
- 1/2 teaspoon of pure vanilla extract.
- 2 tablespoons of all-purpose flour.
- A pinch of kosher salt.
- Powdered sugar for dusting.
Instructions
Prep the Ovens
- Heat your oven to 425°F before you start. Grease and flour your six ramekins well.
Melt the Chocolate
- Place the chopped chocolate and butter in a bowl. Microwave in 30-second bursts until smooth.
Beat the Eggs
- In the large bowl, beat the whole eggs, yolks, sugar, and salt for 5 minutes.
Watch for Volume
- The egg mix should be very thick and pale yellow. This adds a light air to the cake.
Fold the Chocolate
- Slowly pour the warm melted chocolate and vanilla into the egg mixture. Fold gently.
Add the Flour
- Sift the flour over the batter. Stir very lightly until you see no more white streaks.
Fill the Ramekins
- Divide the batter evenly among the prepared dishes. Place them on a baking sheet.
Bake to Perfection
- Bake for 8 to 10 minutes. The sides should be firm, but the center must still jiggle.
Notes
Use good chocolate. Since there are few ingredients, the quality of the chocolate defines the taste.
Don't overbake. Even one extra minute can turn the molten center into a solid sponge cake.
Butter the dishes. Generously grease the ramekins and dust with cocoa powder for an easy release.
Room temp eggs. Warm eggs whip up much higher and create a more delicate cake structure.
Invert carefully. Let the cakes sit for one minute, then flip them onto a plate with a towel.
Serve immediately. The "lava" effect only lasts while the cake is hot from the oven.