Molten Chocolate Cake
from https://www.foodandwine.com/

This is the original, supremely rich version of the iconic molten chocolate cake created by chef Jean-Georges Vongerichten. These gooey, decadent cakes are enough on their own, but you can serve them with sweetened whipped cream or vanilla ice cream if you like. Molten chocolate cake is easily one of the ultimate desserts for intimate special occasions, such as Valentine's Day.

Nowadays, you can find a version of warm, gooey lava cake on many restaurant menus, but the original is in a class of its own. Molten chocolate cake is highly sought-after for many reasons; at the top of the list is the dessert's unique texture and filling, as a cakey exterior houses a decadent center of flowing, warm dark chocolate. The first time you try one, it may seem like magic, but this chocolate lava cake recipe is actually quite easy to make and ready to serve in under an hour. The key is to use the finest-quality chocolate — it will make a big difference in the end.

How can you tell if molten lava cake is done? The best way to tell if molten chocolate lava cake is done is by analyzing its surface. Once the tops of the cakes are just set and have a light spring when poked, the cake should be fully cooked. (The center should still have a slight jiggle.) However, a toothpick can help determine the cake's doneness with greater certainty; it should come out clean when inserted in the outer edges of the cake but should leave some residue from the batter when inserted in the center.

How long do you heat up lava cake? The batter can be refrigerated for several hours; simply bring it to room temperature before baking. The fully cooked molten chocolate cakes can also be refrigerated for up to three days or frozen for up to one month in an airtight container. Lava cake can be reheated after being refrigerated or frozen. If it hasn't been thawed, reheat it in a 400ºF oven for roughly 15 minutes. If it's coming from the refrigerator, nine minutes in a 350ºF oven should do the trick.

1/2 cup (4 ounces) unsalted butter, cubed, plus more for greasing the ramekins
2 tablespoons all-purpose flour, plus more for dusting the ramekins
6 ounces bittersweet chocolate, preferably 66% cacao Valrhona, chopped (about 1 cup plus 1 1/2 tablespoons)
2 large eggs, room temperature
2 large egg yolks, room temperature
1/4 cup granulated sugar
1/4 teaspoon kosher salt

Preheat oven to 450°F. Butter and lightly flour four 6-ounce ramekins. Tap out excess flour. Set the ramekins on a baking sheet.

Fill a medium saucepan with water to a depth of 1 inch; bring to a boil over medium-high and reduce heat to medium-low to maintain a simmer. Combine chocolate and butter in a medium-size heatproof bowl and set bowl over simmering water in pan, making sure bottom of bowl doesn’t touch water. Cook over medium-low, stirring occasionally and adjusting heat as needed to maintain a simmer, until chocolate mixture is melted and smooth, 16 to 20 minutes. Remove from heat and set aside.

Beat eggs, egg yolks, sugar, and salt in a medium bowl with an electric mixer fitted with the whisk attachment on high speed until thickened and pale, 2 to 3 minutes

Whisk melted chocolate until smooth.

Quickly fold melted chocolate mixture and flour into egg mixture in bowl until well combined and no streaks remain.

Spoon batter into prepared ramekins (about 1/2 cup per ramekin) and smooth the top using a small offset spatula if needed. Place baking sheet with ramekins in the preheated oven; bake until tops of cakes are just set and edges spring back when touched but centers still feel soft, about 9 to 12 minutes.

Remove cakes from oven and let cool in ramekins on baking sheet for 1 minute. Working with one ramekin at a time, cover ramekin with an inverted dessert plate. Carefully turn over and let stand 10 seconds before lifting the ramekin to unmold cake. Repeat unmolding procedure with remaining cakes. Serve immediately.

Servings: 4