Binging with Babish: Chocolate Lava Cakes from Chef feat. Jon Favreau and Roy Choi

Ingredients

• 14 oz Dark Chocolate (70% cocoa, divided: 4 oz for ganache, 10 oz for batter)
• 0.5 cup Heavy Cream (Cold, used for ganache and whipped topping)
• 12 Tbsp Unsalted Butter (Cut into cubes, melted with chocolate for batter)
• 6 Large Eggs (Room temperature)
• 0.5 cup Light Brown Sugar (Packed)
• 1 tsp Vanilla Extract (Pure vanilla)
• 2 Tbsp Grand Marnier (Optional orange liqueur for flavor)
• 6 Tbsp All-Purpose Flour (Sifted)
• 2 Tbsp Unsalted Butter (For greasing ramekins)
• 3 Tbsp Granulated Sugar (Coarse raw or demurrer sugar for coating ramekins)
• 1 cup Fresh Strawberries (Quartered, for garnish)
• 1 cup Heavy Cream (Whipped to soft peaks for topping)
• 1 Tbsp Powdered Sugar (For dusting)
• 1 tsp Cocoa Powder (For dusting plates)

Instructions

1. Make Ganache Filling

   Place 4 oz of dark chocolate in a double boiler, melt over a bare simmer, then slowly drizzle in ½ cup heavy cream while stirring until smooth.

   Time: PT5M

2. Chill Ganache

   Transfer the ganache to a shallow container, smooth the top, and place in the freezer for at least 2 hours until firm.

   Time: PT2H0M

3. Melt Chocolate and Butter for Batter

   Combine the remaining 10 oz dark chocolate with 12 Tbsp unsalted butter in a double boiler; melt until fully combined and smooth.

   Time: PT5M

4. Beat Eggs and Sugar

   In a large mixing bowl, whisk together 6 large eggs and ½ cup packed light brown sugar until the mixture is light, pale, and frothy.

   Time: PT3M

5. Add Flavorings

   Stir in 1 tsp vanilla extract and 2 Tbsp Grand Marnier (optional) to the egg‑sugar mixture.

   Time: PT1M

6. Combine Chocolate Mixture with Egg Mixture

   Slowly pour the melted chocolate‑butter mixture into the egg mixture while whisking gently, allowing the batter to temper and stay smooth.

   Time: PT2M

7. Incorporate Flour

   Sift 6 Tbsp all‑purpose flour over the batter and fold gently until just combined; avoid over‑mixing.

   Time: PT2M

8. Prepare Ramekins

   Butter each 4‑oz ramekin, then sprinkle with coarse raw sugar, rotating to coat evenly. Tap out excess sugar.

   Time: PT3M

9. Assemble Cakes

   Fill each ramekin about halfway with batter, drop 1‑2 Tbsp frozen ganache into the center, then top with the remaining batter, smoothing the surface.

   Time: PT5M

10. Bake

    Place the ramekins on a baking sheet and bake in a pre‑heated 425°F oven for 11 minutes, until the edges are set but the center still jiggles slightly.

    Time: PT11M

    Temperature: 425°F

11. Cool and Unmold

    Remove the ramekins, set on a cooling rack for 1‑2 minutes, then run a small knife around the edge and invert each cake onto a serving plate.

    Time: PT2M

12. Finish and Serve

    Top each cake with a dollop of soft‑peaked whipped cream, garnish with quartered strawberries, and dust with powdered sugar and a pinch of cocoa powder.

    Time: PT3M

Nutrition Facts

Calories

420

Protein

5 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Dark Chocolate: Semi-sweet chocolate, Bittersweet chocolate
• Instead of Heavy Cream: Half-and-half (for ganache, less rich)
• Instead of Unsalted Butter: Margarine (for flavor change)
• Instead of Large Eggs: Egg substitute (for vegans)
• Instead of Light Brown Sugar: Dark brown sugar, Granulated sugar with molasses
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Grand Marnier: Orange zest + a splash of rum
• Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
• Instead of Unsalted Butter: Cooking spray
• Instead of Granulated Sugar: Turbinado sugar
• Instead of Fresh Strawberries: Raspberry, mixed berries
• Instead of Heavy Cream: Whipping cream
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Cocoa Powder: Unsweetened chocolate shavings

Equipment Needed

• Double Boiler
• Mixing Bowl
• Whisk
• Rubber Spatula
• Measuring Cups and Spoons
• Ramekins (4‑ounce)
• Baking Sheet
• Oven
• Cooling Rack
• Small Knife

Critical Steps — Do Not Skip

• Freezing the ganache solid before assembly
• Greasing and sugaring the ramekins for easy release
• Timing the bake precisely (11 minutes at 425°F) to keep the center molten

Chef Tips from the Video

• Use high‑quality 70%+ dark chocolate for the best flavor and texture.
• Room‑temperature eggs help the batter incorporate air, giving a lighter crumb.
• If you don’t have a double boiler, melt chocolate in short bursts in the microwave, stirring between intervals.

Troubleshooting

Storage

Refrigerator: Store leftover cakes in an airtight container for up to 2 days; reheat briefly in a 350°F oven for 5 minutes before serving.

Freezer: Unbaked assembled ramekins can be frozen for up to 1 month; bake from frozen adding 2‑3 extra minutes.

Room temperature: Do not store at room temperature for more than 2 hours due to dairy content.

Make-Ahead Tips

• Prepare the ganache and freeze it up to 3 days in advance.
• Batter can be mixed up to 1 hour ahead; keep refrigerated and give a gentle stir before filling ramekins.
• Whipped cream can be made ahead and stored in the fridge; re‑whip briefly before serving.

Frequently Asked Questions