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