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Molten Lava Cake with Sea Salt
Created by: Howcan Team
Ingredients
- 1/2 cup unsalted butter
- 4 ounces of semi-sweet chocolate
- 1 cup powdered sugar
- 2 eggs
- 2 egg yolks
- 6 tablespoons all-purpose flour
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 425°F. Grease four 6-ounce ramekins with butter and dust with cocoa powder.
- In a microwave-safe bowl, melt 1/2 cup of unsalted butter and 4 ounces of semi-sweet chocolate in 30-second intervals, stirring until smooth. Let it cool slightly.
- In a separate bowl, whisk 1 cup of powdered sugar, 2 eggs, and 2 egg yolks until well combined.
- Pour the melted chocolate mixture into the egg mixture and whisk until smooth.
- Add 6 tablespoons of all-purpose flour and gently fold until just combined.
- Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet and bake in the preheated oven for 12 minutes, or until the edges are set but the center is still soft.
- Remove from the oven and let the cakes cool for 1 minute. Run a knife around the edges to loosen, then carefully invert the cakes onto serving plates.
- Sprinkle a pinch of sea salt on top of each molten lava cake and serve immediately.
The history of Molten Lava Cake can be traced back to the 1980s when French chef Jean-Georges Vongerichten accidentally created the decadent dessert. The cake, with its gooey, molten center, quickly gained popularity and became a staple in fine dining restaurants around the world. The addition of a sprinkle of sea salt on top adds a delightful contrast to the sweetness of the cake, elevating its flavor profile. Today, the best versions of this dish can be found in upscale restaurants and bakeries, where skilled chefs meticulously craft the perfect balance of rich chocolate and a touch of sea salt. The key to getting this dish right lies in achieving the ideal molten center while ensuring the cake is not overbaked. For a unique twist, some chefs incorporate alternative methods such as using different types of chocolate or infusing the batter with a hint of espresso for added depth of flavor.
27 min
4
380 calories
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