Warm Flourless Chocolate Lava Cakes

By Sprig Originals ✓ · cooked up in Sprig

Four little cakes with a crackly top, a fudgy edge and a center that runs out like warm ganache the second you break in. Made without a speck of flour — a spoonful of cornstarch is all the structure they need — so the flavor is pure dark chocolate. Batter the ramekins hours ahead, keep them cold, then bake to order the way a good seafood-house kitchen does: pull them a full minute before they look done, and the middle stays molten.

Ingredients

• 1 tbsp unsalted butter, softened, for greasing
• 2 tbsp unsweetened cocoa powder, for dusting

• 6 oz semisweet or bittersweet chocolate (60–70%), chopped
• 8 tbsp unsalted butter, cut into pieces
• 2 large eggs, at room temperature
• 2 large egg yolks, at room temperature
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 2 tbsp cornstarch
• 1 tbsp bourbon or strong brewed coffee (optional)

• 1 pint vanilla ice cream
• powdered sugar, for dusting
• 1/2 cup fresh raspberries (optional)

Instructions

1. Butter four 6-ounce ramekins generously, all the way up the sides and into the corners. Add a spoonful of cocoa powder to each, tilt and tap to coat completely, then knock out the excess. Set the ramekins on a small rimmed baking sheet.
2. Combine the chopped chocolate and 8 tablespoons butter in a medium heatproof bowl. Microwave in 20-second bursts, stirring between each, until about 90% melted, then stir off the heat until glossy and smooth (or set the bowl over an inch of barely simmering water). Let cool 5 minutes — it should feel just warm, not hot.
3. In a separate bowl, whisk the whole eggs, egg yolks, powdered sugar, vanilla and salt vigorously for about 1 minute, until slightly pale and thickened. Whisk in the bourbon or coffee if using.
4. Pour the warm chocolate mixture into the eggs and whisk until fully combined and satiny. Sift the cornstarch over the top and whisk just until no lumps remain — do not overbeat.
5. Divide the batter evenly among the ramekins, filling each about three-quarters full (roughly 1/2 cup each). At this point you can cover and refrigerate up to 24 hours; bring them out 15 minutes before baking and add 1 to 2 minutes to the bake time.
6. Heat the oven to 425°F with a rack in the center. Bake the ramekins on the baking sheet for 11 to 12 minutes: the tops should be puffed and set with a matte, cracked-looking surface, but the very center should still jiggle noticeably when you nudge the pan. Pull them while you think they need another minute — that minute is the lava.
7. Let the cakes rest exactly 1 minute. Run a thin knife around the inside edge of each ramekin, set an inverted dessert plate on top, flip, count to 10, then lift the ramekin straight up. Or skip the flip and serve them right in the ramekins.
8. Dust with powdered sugar, add a scoop of vanilla ice cream alongside, scatter raspberries if you like, and serve immediately — break the top open at the table.

Chef's tips

Nutrition (per serving, estimated)

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