Chocolate Avalanche Recipe

Prepare oven and pans

Preheat the oven to 200°C (400°F). Butter and lightly flour four 8-ounce (about 250 ml) ramekins or line the bottoms with parchment rounds.

Melt 200 g chopped bittersweet chocolate and 140 g unsalted butter together in a heatproof bowl set over simmering water (double boiler) or gently in 20–30 second bursts in the microwave, stirring until smooth. Remove from heat and let cool slightly.

In a separate bowl, whisk 150 g granulated sugar and 3 large eggs until combined and slightly thickened (about 1–2 minutes by hand or 45 seconds with a hand mixer).

Whisk the melted chocolate-butter mixture into the egg-sugar mixture until homogenous.

Sift together 65 g all-purpose flour, 20 g unsweetened cocoa powder, and 1 tsp salt. Fold the dry ingredients gently into the chocolate mixture until just combined. Do not overmix.

Divide the batter evenly among the prepared ramekins, filling each about two-thirds full. Set ramekins aside while you prepare the molten centers and ganache.

Place 120 g chopped dark chocolate and 30 ml heavy cream in a small heatproof bowl. Heat the cream until just simmering, pour over the chocolate, let sit for 30 seconds, then stir until smooth. Stir in 15 g softened butter until incorporated; this creates a soft, pourable ganache that will remain molten inside the cake.

Spoon about 1–2 tablespoons of the molten center ganache into the center of each ramekin on top of the batter, pressing slightly so it sinks below the surface of the batter but remains fully enclosed.

Bake the ramekins on a baking sheet at 200°C (400°F) for 10–12 minutes. The edges should be set and slightly risen while the centers remain jiggly. Exact time depends on oven and ramekin size—check at 10 minutes. Overbaking will eliminate the molten center.

Remove from oven and let rest for 1 minute, then run a small knife around the inside edge to loosen and invert onto serving plates, or serve directly in ramekins if preferred.

While cakes bake, prepare the ganache. Place 140 g chopped semisweet chocolate in a bowl. Heat 120 ml heavy cream until it just begins to simmer, then pour over the chocolate. Let sit 30 seconds, then stir until smooth. Stir in 1 tbs light corn syrup if using for added shine.

If the ganache thickens, warm gently over a double boiler or microwave in short bursts to reach a pourable glaze consistency.

When cakes are inverted on plates, spoon or pour a thin layer of warm ganache over each cake so it cascades down the sides, creating the 'avalanche' effect.

Sprinkle 30 g cocoa nibs or chopped toasted hazelnuts over the top of each glazed cake for crunch.

Dust lightly with 5 g powdered sugar if desired and serve with approximately 60 ml whipped cream per serving (240 ml total for 4 servings), placing a dollop beside each cake.

Serve immediately while warm so the molten center flows when cut.