Ah yes, the humble chocolate lava crunch cake. It's our first cake to cross off the list on the but better series, and I think we've got a good shot.
SUPPLIES USED:
INGREDIENTS:
Underbaked Ingredients:
1/2 cup (115g) unsalted butter
165g 60% cacao chocolate
2 eggs
2 egg yolks
1.5 tsp vanilla extract
3 Tbsp 43g granulated sugar
1.5 Tbsp 21g brown sugar
1/2 tsp fine sea salt
2 Tbsp 19g all purpose flour
Ganache Ingredients:
6 Tbsp (90ml) heavy cream
pinch of salt
2.5 ounces chocolate
Cake
4 ounces (115g) chocolate
1/4 cup unsalted butter, cubed
3 whole eggs
1/2 tsp vanilla extract
1/4 cup sugar
1/4 cup all purpose flour
INSTRUCTIONS:
Underbaked Method:
Start by greasing 4 6” ramekins using unsalted butter and powdered with all-purpose flour. Rotate the ramekin to make sure everything is coated. Dump out any excess flour.
Fill a medium saucepan with an ½” of water and bring to a simmer. In a separate medium size bowl, add the chopped bittersweet chocolate and cold unsalted butter.
Set the bowl over the simmering water. Let the heat melt and stir occasionally.
In a separate bowl, add in the eggs and egg yolks then beat together.
Once the volume has doubled, while constantly stirring add in the light brown sugar, granulated sugar (gradually until all is added), fine sea salt, and vanilla extract.
Keep mixing the chocolate and butter until completely melted and smooth.
Add in the egg mixture to the chocolate and fold until combined.
Finally, add in the all-purpose flour and fold in until thoroughly combined.
Divide the batter evenly among the ramekins. Place in a 450F preheated oven for 10-11 minutes.
Remove from oven and allow to cool for 1 minutes.
Make sure they are loosened and invert onto a plate. Dust with powdered sugar, optionally brûlée the sugar using a blow torch, and dust with another coat of powdered sugar.
Ganache Method:
In a saucepan, add heavy cream and a small pinch of salt. Place over medium heat.
Once barely simmering, pour over finely chopped bittersweet chocolate. Let stand for 3 minutes (optionally cover with plastic wrap).
Whisk together until smooth. Cover and let rest in the fridge for 30 minutes or set.
For the cake base, fill a medium saucepan with an ½” of water and bring to a simmer. In a separate medium size bowl, add the chopped bittersweet chocolate and cold unsalted butter.
Set the bowl over the simmering water. Let the heat melt and stir occasionally.
Once the volume has doubled, while constantly stirring add in the light brown sugar, granulated sugar (gradually until all is added), fine sea salt, and vanilla extract.
Keep mixing the chocolate and butter until completely melted and smooth.
Add in the egg mixture to the chocolate and fold until combined.
Finally, add in the all-purpose flour and fold in until thoroughly combined.
Divide half the batter evenly among the ramekins. To the ramekins, add a teaspoon of the chilled ganache then evenly add the remaining batter.
Place in a 375F preheated oven for 15 minutes.
Remove from the oven and cool for 2 minutes.
Make sure they are loosened and invert onto a plate. Dust with powdered sugar, optionally brûlée the sugar using a blow torch, and dust with another coat of powdered sugar.
