Desserts Recipe

Prep and preheat

Place oven rack in the center and preheat the oven to 220°C (425°F). Generously butter four 6-ounce (180 ml) ramekins and dust with cocoa powder, tapping out excess.

Melt chocolate and butter

In a heatproof bowl set over (not in) simmering water (double boiler) or in short bursts in the microwave, combine the chopped chocolate and 113 g butter. Stir occasionally until smooth and glossy. Remove from heat and let cool 2–3 minutes.

Whisk eggs and sugar

In a medium bowl, whisk together 2 whole eggs, 2 egg yolks and 100 g granulated sugar until pale and slightly thickened (about 1–2 minutes by hand or 30–45 seconds with a mixer).

Combine mixture

Slowly pour the melted chocolate-butter into the egg-sugar mixture while whisking constantly to temper and combine. Add a pinch of salt, then sift in 40 g all-purpose flour and gently fold until just combined; do not overmix.

Fill ramekins and bake

Divide batter evenly among the prepared ramekins (about 3–4 tbsp/85–100 g batter each). Place ramekins on a baking sheet and bake in the preheated oven 10–12 minutes. The edges should be set and tops slightly puffed; centers should still jiggle when tapped.

Rest briefly and unmold

Remove cakes from oven and let rest 1 minute. Run a knife around the edges to loosen, then invert each ramekin onto a small plate. Tap and lift ramekin off carefully so the cake retains its shape and the molten center flows slightly.

While cakes bake, chill a mixing bowl and whisk or beaters in the fridge for 10 minutes if possible. Pour 240 ml chilled heavy cream into the bowl, add 25 g powdered sugar and 1 tsp vanilla. Whip by hand or with an electric mixer at medium-high speed until soft to medium peaks form. Do not overbeat. Transfer to refrigerator until ready to serve.

Arrange fresh berries and mint leaves. Lightly dust berries or plates with 1 tsp powdered sugar if desired.

To serve: place inverted lava cake on dessert plate, add a dollop (about 2 tbsp) of vanilla whipped cream alongside, arrange a few berries and a mint leaf, and dust lightly with powdered sugar. Serve immediately so the center remains molten.