She Strengthens

Decadent Chocolate Lava Cakes: A Recipe for the Ages

For chocolate enthusiasts, there’s no greater delight than sinking their teeth into a rich, gooey chocolate lava cake. These indulgent treats have captured the hearts of many, and for good reason. But what makes them so special?

The Rise to Fame

In the late 1980s, Chef Jean-Georges Vongerichten introduced the world to these molten masterpieces, and they quickly became a culinary sensation. Pastry chefs everywhere were obsessed with perfecting the recipe, and soon, lava cakes were popping up on menus everywhere. However, as with all things trendy, the hype eventually died down, and pastry chefs began to move on to the next big thing. But for true chocolate lovers, the allure of the lava cake never faded.

A Recipe Worth Savoring

So, what makes this recipe so special? For starters, it’s incredibly versatile. You can prepare the batter ahead of time and refrigerate it for up to a day. Simply let the ramekins come to room temperature before baking, and you’re good to go! Plus, you can adjust the cooking time based on the size of your ramekins. Just be sure to cook them until the tops are no longer wet and the centers still jiggle slightly.

Game Plan

Before you begin, make sure you have the following ingredients on hand:

• 16 tablespoons unsalted butter
• 9 ounces bittersweet chocolate, finely chopped
• 3/4 teaspoon Cognac
• 3/4 teaspoon vanilla extract
• 3/4 cup granulated sugar
• 6 large eggs, separated
• Pinch fine salt
• 1/4 teaspoon cream of tartar
• 1/4 cup all-purpose flour, sifted
• Raspberry Coulis and Vanilla Bean Ice Cream (optional)

Preparing the Cakes

Heat your oven to 375°F and arrange a rack in the middle. Coat 8 (6-ounce) ramekins with butter and line the bottoms with parchment paper. In a large heatproof bowl, melt the chocolate and remaining butter over medium heat, stirring occasionally. Whisk in the Cognac and vanilla extract. In a separate bowl, whip together the sugar, egg yolks, and salt until lightened in color. Fold this mixture into the melted chocolate until just combined.

The Finishing Touches

Using a stand mixer or whisk, beat the egg whites to medium-stiff peaks, adding the cream of tartar when they start to foam. Alternate folding the egg whites and flour into the chocolate mixture until just combined. Divide the batter among the ramekins and bake for 10-12 minutes, or until the sides are set and the centers still jiggle. Let the cakes cool for 5 minutes before serving.

Serving Suggestions

If you’re feeling extra fancy, serve your lava cakes with a pool of Raspberry Coulis and a scoop of Vanilla Bean Ice Cream. Simply spoon the coulis onto a plate, invert a warm cake onto the sauce, and dust with powdered sugar. The result is a truly decadent dessert that’s sure to impress.

So, go ahead and indulge in these rich, gooey chocolate lava cakes. Your taste buds will thank you!