5 tablespoons unsalted butter, plus more, softened, for greasing ramekins
2 tablespoons granulated sugar
¼ cup heavy cream (60 mL)
1 ¼ cups dark chocolate chip (215 g), divided
2 large eggs
2 large egg yolks
⅓ cup light brown sugar (75 g)
½ teaspoon kosher salt
1 teaspoon vanilla extract
2 tablespoons all purpose flour
1 cup whipped cream (240 mL), for serving
1 cup fresh berries (150 g), for serving
Nutrition Info
Calories 619
Fat 46g
Carbs 48g
Fiber 4g
Sugar 36g
Protein 12g
How to Make It
1. Step
Coat the inside of 4 1-cup (125 G) ramekins with softened butter, then sprinkle with the granulated sugar, tilting to coat completely. Set aside on a rimmed baking sheet.
2. Step
Heat the heavy cream in a small pot until boiling.
3. Step
Pour the boiling cream over ½ cup (120 ml) dark chocolate in a small bowl and let sit for 3 minutes. Stir until the chocolate is melted and smooth. Refrigerate for at least 30 minutes, or store in the freezer for up to 3 months.
4. Step
Preheat the oven to 425°F (220°C).
5. Step
In a small microwave-safe bowl, combine the remaining ¾ cup (170 G) chocolate and the butter. Microwave in 30-second intervals, stirring between, until completely melted.
6. Step
In a medium bowl, beat the eggs, egg yolks, brown sugar, salt, and vanilla with an electric hand mixer on medium-high speed until light and frothy, about 8 minutes.
7. Step
Gently fold the chocolate mixture into the egg mixture, being careful not to deflate the eggs. Add the flour and fold to incorporate.
8. Step
Divide half of the batter between the prepared ramekins. Add ½ tablespoon of the chilled ganache to the center of each ramekin, then scoop the remaining batter on top.
9. Step
Bake for 12 minutes, until the tops are set and the cakes begin to pull away from the sides of the ramekins.
10. Step
Let the lava cakes cool slightly, then invert onto plates. Dust with powdered sugar and garnish with berries. Serve immediately.
