Exploding Lava Cake Surprise
Exploding Lava Cake Surprise
Ingredients
For the Exploding Lava Cakes
- 1/2 cup Unsalted butter, plus extra for greasing ramekins
- 4 ounces Semisweet chocolate, high-quality, finely chopped
- 2 Large eggs
- 2 Large egg yolks
- 1/2 cup Granulated sugar
- 1/4 cup All-purpose flour, plus extra for dusting ramekins
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 4 teaspoons Caramel sauce, thick, for the surprise center
For Garnish (Optional, but highly recommended for the 'gram!)
- 2 tablespoons Confectioners' sugar, for dusting
- 1/2 cup Fresh raspberries
- 4 Mint sprigs
- 1/4 cup Raspberry coulis, store-bought or homemade, for drizzling
Instructions
- 1
Preheat your oven to 400°F. This high heat is key for quickly setting the outside while keeping the inside molten. Generously butter four 6-ounce ramekins, then dust them with all-purpose flour or cocoa powder, tapping out any excess. This creates a non-stick barrier and ensures a perfect release, just like Michelin chefs do!
⏱️ 5 min•🌡️ 400°F - 2
In a heatproof bowl set over a saucepan of simmering water (a classic double boiler setup), melt the 1/2 cup of unsalted butter and 4 ounces of chopped semisweet chocolate together, stirring until smooth and glossy. Remove from heat and let it cool slightly for a few minutes. Pro tip: Don't let the water touch the bottom of the bowl, or your chocolate might seize!
⏱️ 5 min - 3
In a separate large bowl, whisk together the 2 large eggs, 2 large egg yolks, 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Whisk vigorously until the mixture is pale yellow and slightly thickened, about 2-3 minutes. This aerates the eggs, giving your cakes a light texture.
⏱️ 3 min - 4
Slowly pour the slightly cooled chocolate mixture into the egg mixture, folding gently with a rubber spatula until just combined. Don't overmix! Next, gradually fold in the 1/4 cup of all-purpose flour until no streaks remain. Chef's Secret: Overmixing develops gluten, leading to tough cakes. We want tender, 'exploding' goodness!
⏱️ 3 min - 5
Divide half of the batter evenly among the prepared ramekins. Place 1 teaspoon of thick caramel sauce directly in the center of each ramekin. This is your 'lava surprise!' Carefully spoon the remaining batter over the caramel, ensuring it's fully covered.
⏱️ 2 min - 6
Place the ramekins on a baking sheet and bake for 10-12 minutes. The edges should be set, but the center should still be jiggly. This jiggly center is the magic that creates the molten 'lava' effect. Every oven is different, so keep an eye on them!
⏱️ 12 min•🌡️ 400°F - 7
Remove the ramekins from the oven and let them cool for just 1-2 minutes. This brief rest helps the cakes firm up slightly before unmolding. Place a serving plate upside down over each ramekin, then carefully invert them. Lift the ramekin to reveal your perfectly formed lava cake. Prepare for the 'wow' moment!
⏱️ 2 min - 8
For that ultimate Instagram-worthy finish, dust generously with confectioners' sugar using a small sieve. Drizzle with raspberry coulis, arrange fresh raspberries and a sprig of mint on the side. Slice into the center and watch the caramel lava flow! This tableside drama is pure DiGiovanni.
⏱️ 1 min - 9
Challenge Mode: For the truly ambitious, try serving these with a homemade chocolate sphere filled with a second 'exploding' surprise, like a spiced ganache, and melt it tableside with a warm sauce. #FoodieChallenge
Kitchen Tools
Nutrition Facts (per serving)
Exploding Lava Cake Surprise
Ingredients
For the Exploding Lava Cakes
- 1/2 cup Unsalted butter, plus extra for greasing ramekins
- 4 ounces Semisweet chocolate, high-quality, finely chopped
- 2 Large eggs
- 2 Large egg yolks
- 1/2 cup Granulated sugar
- 1/4 cup All-purpose flour, plus extra for dusting ramekins
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 4 teaspoons Caramel sauce, thick, for the surprise center
For Garnish (Optional, but highly recommended for the 'gram!)
- 2 tablespoons Confectioners' sugar, for dusting
- 1/2 cup Fresh raspberries
- 4 Mint sprigs
- 1/4 cup Raspberry coulis, store-bought or homemade, for drizzling
Instructions
- 1
Preheat your oven to 400°F. This high heat is key for quickly setting the outside while keeping the inside molten. Generously butter four 6-ounce ramekins, then dust them with all-purpose flour or cocoa powder, tapping out any excess. This creates a non-stick barrier and ensures a perfect release, just like Michelin chefs do!
⏱️ 5 min•🌡️ 400°F - 2
In a heatproof bowl set over a saucepan of simmering water (a classic double boiler setup), melt the 1/2 cup of unsalted butter and 4 ounces of chopped semisweet chocolate together, stirring until smooth and glossy. Remove from heat and let it cool slightly for a few minutes. Pro tip: Don't let the water touch the bottom of the bowl, or your chocolate might seize!
⏱️ 5 min - 3
In a separate large bowl, whisk together the 2 large eggs, 2 large egg yolks, 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Whisk vigorously until the mixture is pale yellow and slightly thickened, about 2-3 minutes. This aerates the eggs, giving your cakes a light texture.
⏱️ 3 min - 4
Slowly pour the slightly cooled chocolate mixture into the egg mixture, folding gently with a rubber spatula until just combined. Don't overmix! Next, gradually fold in the 1/4 cup of all-purpose flour until no streaks remain. Chef's Secret: Overmixing develops gluten, leading to tough cakes. We want tender, 'exploding' goodness!
⏱️ 3 min - 5
Divide half of the batter evenly among the prepared ramekins. Place 1 teaspoon of thick caramel sauce directly in the center of each ramekin. This is your 'lava surprise!' Carefully spoon the remaining batter over the caramel, ensuring it's fully covered.
⏱️ 2 min - 6
Place the ramekins on a baking sheet and bake for 10-12 minutes. The edges should be set, but the center should still be jiggly. This jiggly center is the magic that creates the molten 'lava' effect. Every oven is different, so keep an eye on them!
⏱️ 12 min•🌡️ 400°F - 7
Remove the ramekins from the oven and let them cool for just 1-2 minutes. This brief rest helps the cakes firm up slightly before unmolding. Place a serving plate upside down over each ramekin, then carefully invert them. Lift the ramekin to reveal your perfectly formed lava cake. Prepare for the 'wow' moment!
⏱️ 2 min - 8
For that ultimate Instagram-worthy finish, dust generously with confectioners' sugar using a small sieve. Drizzle with raspberry coulis, arrange fresh raspberries and a sprig of mint on the side. Slice into the center and watch the caramel lava flow! This tableside drama is pure DiGiovanni.
⏱️ 1 min - 9
Challenge Mode: For the truly ambitious, try serving these with a homemade chocolate sphere filled with a second 'exploding' surprise, like a spiced ganache, and melt it tableside with a warm sauce. #FoodieChallenge