Small Batch Molten Lava Cakes (aka puddle cakes)

 

This is based on the Smitten Kitchen recipe (called puddle cakes on the website), with a few minor changes. We came across this recipe when we began participating in an online #SmallBatchBakeAlong that has been hosted by Dessert Geek.

NOTES 

1. Smitten Kitchen writes, "you can put a spoonful of almost anything inside that you wish to merge with the molten center. Simply spoon in half the batter, add your filling in centered dollop, spoon the remaining batter on top."

2. For a sweeter cake, add 2 Tbl of sugar instead of 1; or use semi-sweet chocolate and omit the sugar entirely.

3. It could help if the egg and egg yolk are room temperature; use Dutch processed cocoa if you have it.

4. Use two 6-oz ramekins.

5. At the end of the cooking time, it's tricky to grab the ramekin in order to invert it onto plate. Move the ramekin to the edge of the cooling rack, and after placing a small plate on top of the ramekin, use an implement like a butter knife to coax it further if you need to. Be sure to use a hot pad when grabbing the hot ramekin.

6. To make ahead: Make the batter and fill the prepared cups, then refrigerate until you want to bake them. They can go into the oven directly from the fridge, but will need to bake 1 to 2 minutes longer. 

INGREDIENTS

4 Tbl (55 grams) unsalted butter, plus more for ramekins
2 tsp cocoa powder, plus more for dusting
3 oz (85 grams) bittersweet chocolate
1/8 tsp fine sea salt or a couple pinches of flaky salt
1 Tbl (13 grams) granulated sugar (see Note)
1 large egg
1 egg yolk


PREPARATION

1. Oven to 450; rack in the middle.

2. Cut the chocolate coarsely and place in a medium microwave-safe bowl.

3. Cut the butter into chunks and place into bowl with the chocolate.

4. Melt the butter and chocolate in the microwave by heating on high and stirring every 20-30 seconds until just a few chunks of chocolate remain. Remove from microwave and stir until butter and chocolate are combined, then set aside to cool slightly.

5. While the butter and chocolate are being prepared, carefully grease the ramekins so there are no missed spots and then use a bit of cocoa to dust them.

6. In a small bowl, combine the salt and sugar before whisking them into the chocolate mixture.

7. The chocolate mixture should now be slightly cooled to add the egg and egg yolk: Whisk them in using a large "balloon" whisk and whisk vigorously until smooth and glossy, about 20-30 strokes or more. Don't undermix!

8. Whisk in the cocoa powder until integrated and then divide batter between two ramekins, until ramekins are about 1/2-2/3 full (see Note on how to add a special something to the center).

9. Place ramekins on a small rimmed baking before placing in oven. Bake 7 to 9 minutes (7 will be the most molten in the center, 9 the least but still gooey). Note that the small cakes won't rise very much.

10. Remove when baked and carefully transfer individual ramekins to a cooling rack for 1 minute.

11. Place a small dessert plate over one of the ramekins, and, using hot pads, invert the ramekin onto the plate and flip it (see Notes). Before removing the ramekin, count to ten and then carefully lift the ramekin off. Repeat with second one.

12. Dust with powdered sugar; serve with barely sweetened whipped cream, ice cream, berries, or absolutely nothing at all.

13. Optional: Completely cool the cakes in the ramekins and refrigerate. The gooey center (if you haven't spooned anything special into the middle) will be fudgy instead of runny.