Desserts Recipe
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Ingredients
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Chocolate Molten Lava Cakes
Classic Lemon Tart
Vanilla Panna Cotta with Berry Compote
Method
Chocolate Molten Lava Cakes
- 1
Prep and Oven
Preheat the oven to 450°F (230°C). Generously butter four 6-ounce ramekins with the 2 tablespoons of unsalted butter reserved for ramekins, then dust the inside with cocoa powder, tapping out excess.
- 2
Melt Chocolate and Butter
In a heatproof bowl set over barely simmering water (double boiler) or in 20-second bursts in the microwave, melt the 6 oz chopped bittersweet chocolate together with 1 stick (8 tablespoons) unsalted butter. Stir until smooth and glossy. Remove from heat and let cool slightly.
- 3
Mix Eggs and Sugar
In a large bowl, whisk together 1 cup granulated sugar, 4 whole eggs, and 2 egg yolks until pale and slightly thickened, about 2–3 minutes by hand or 1–2 minutes with an electric mixer.
- 4
Combine Mixtures
Slowly fold the melted chocolate-butter mixture into the egg-sugar mixture until fully combined. Add 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract, and a pinch of salt. Fold just until combined and smooth—do not overmix.
- 5
Fill Ramekins
Divide the batter evenly among the prepared ramekins (about 3/4 full). Place the ramekins on a baking sheet.
- 6
Bake
Bake in the preheated 450°F oven for 10–12 minutes, until the edges are set but the centers still look soft and slightly jiggly. Baking times vary by oven and ramekin size—check at 9 minutes if unsure.
- 7
Invert and Serve
Let the cakes rest 1 minute, then run a knife around the edges to loosen and invert each onto a dessert plate. Dust with 1 teaspoon confectioners' sugar if desired and serve immediately with a scoop of vanilla ice cream or whipped cream.
Classic Lemon Tart
- 8
Make the Tart Dough (Pâte Sablée-style)
In a food processor, pulse 1.5 cups all-purpose flour and 1/4 cup icing (powdered) sugar to aerate. Add 1/2 cup cold cubed unsalted butter and pulse until mixture resembles coarse crumbs. Add 1 large egg yolk and pulse until dough begins to come together; if it seems dry, add up to 1 teaspoon cold water, 1/4 teaspoon at a time. Turn dough onto plastic wrap, flatten into a disk, wrap, and chill for at least 30 minutes.
- 9
Blind Bake the Crust
Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to fit a 9-inch tart pan with removable bottom. Press dough into the pan, trim excess, and chill 15 minutes. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake an additional 8–10 minutes until golden. Let cool slightly.
- 10
Make Lemon Filling
While crust bakes, in a medium saucepan over medium-low heat, combine 6 tablespoons unsalted butter and 1 cup granulated sugar, stirring until butter melts. Remove from heat briefly and whisk in 3 whole eggs and 2 egg yolks until smooth. Stir in 3/4 cup fresh lemon juice, 2 tablespoons lemon zest, and 1/4 teaspoon salt. Return to low heat and cook, stirring constantly, just until mixture slightly thickens and reaches about 170–175°F (do not boil) or coats the back of a spoon—about 5–7 minutes.
- 11
Strain and Fill
Strain the lemon curd through a fine-mesh sieve into a bowl to remove any cooked egg bits and zest. Pour the warm lemon curd into the baked tart shell, smoothing the top.
- 12
Chill and Serve
Chill the tart in the refrigerator for at least 2 hours (preferably 3–4) until set. Before serving, dust with 1 teaspoon confectioners' sugar if desired and top with 1/2 cup fresh berries. Slice with a warm knife for clean edges.
Vanilla Panna Cotta with Berry Compote
- 13
Bloom Gelatin
Sprinkle 2 teaspoons unflavored powdered gelatin over 3 tablespoons cold water in a small bowl. Let sit 5–10 minutes to bloom.
- 14
Heat Cream Mixture
In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream, 1/2 cup granulated sugar, and the seeds from 1 vanilla bean (or 1 teaspoon vanilla extract). Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (do not let it simmer).
- 15
Dissolve Gelatin
Remove the cream mixture from heat. Add the bloomed gelatin and whisk until fully dissolved. If using vanilla bean pod, remove it now.
- 16
Pour into Molds
Divide the panna cotta mixture among 6 small serving glasses or ramekins. Let cool to room temperature, then cover and refrigerate at least 4 hours or overnight until set.
- 17
Make Berry Compote
In a small saucepan, combine 2 cups mixed berries, 2 tablespoons granulated sugar, and 1 teaspoon lemon juice. Cook over medium heat, stirring occasionally, until the berries release their juices and the sauce thickens slightly, about 6–8 minutes. Taste and add up to 1 additional tablespoon sugar if you prefer sweeter compote. Let cool to room temperature.
- 18
Serve
Spoon the cooled berry compote over each set panna cotta just before serving and garnish with fresh mint leaves if desired.