Chocolate Lava Cakes

Ingredients

• 4 oz dark or semi-sweet chocolate, chopped (Ganache Core (make ahead))
• 1/4 cup heavy cream (Ganache Core (make ahead))
• 6 oz high-quality semi-sweet chocolate, chopped (Cake Batter)
• 1/2 cup (1 stick) unsalted butter, cubed (Cake Batter)
• 2 large eggs, room temperature (Cake Batter)
• 2 large egg yolks, room temperature (Cake Batter)
• 1/4 cup granulated sugar (or light brown sugar) (Cake Batter)
• 1/4 cup all-purpose flour (Cake Batter)
• 1 tsp vanilla extract (optional) (Cake Batter)
• Pinch salt (Cake Batter)

Steps

1. Melt the chopped chocolate for the ganache using a double boiler or microwave in 20-second bursts, stirring until smooth.
2. Slowly stir in the heavy cream until fully combined.
3. Let cool slightly, then transfer to the freezer for at least 2 hours, until firm enough to scoop into balls.
4. Preheat oven to 425°F (220°C).
5. Generously butter four 6-ounce ramekins.
6. Dust with flour or cocoa powder, tapping out excess.
7. Melt the remaining 6 oz chocolate and butter together using a double boiler or microwave in 30-second intervals, stirring until smooth.
8. In a large bowl, beat the eggs, egg yolks, and sugar until pale and thick (3-5 minutes).
9. Mix in vanilla extract if using.
10. Gently fold the melted chocolate mixture into the egg mixture.
11. Fold in flour and salt until just combined and smooth.
12. Divide half of the batter evenly among the prepared ramekins.
13. Scoop one ball of frozen ganache (about 1-2 tbsp) into the center of each.
14. Cover with remaining batter, sealing the ganache inside.
15. Place ramekins on a baking sheet.
16. Bake for 11-14 minutes, until edges are set and centers jiggle slightly.
17. Let cakes cool for 1 minute.
18. Run a knife around edges and invert onto plates.
19. Serve immediately.