Directions

How To Make Ganache

1. Melt chocolate in cream over bain marie (in a pan over boiling water) until melted & smooth. Chill in fridge for truffle balls later.

Next

1. Melt butter, bittersweet chocolate & some semisweet chocolate chips until smooth. Set aside to cool.

How To Make Cake Batter

1. Whisk eggs, sugar & salt for at least 3 minutes until pale. The mixture will double in volume.

2. Fold in cooled melted chocolate & sifted cocoa powder. Make sure the chocolate mixture has cooled enough so it doesn’t cook the eggs!
3. Spoon cake batter into buttered and cocoa- dusted ramekins or molds.
4. Remove ganache from fridge. Roll into balls. Tap a ball into the center of the cake mixture.
5. Place ramekins on cookie sheet. Bake at 400 for approximately 9 minutes until the edges are set, but the center is soft and the surface is dull. The baking time will depend upon how large your ramekin is. Be carful not to overbake.

6. Remove from oven & let stand for 1 minute. Using a small towel, invert the cake onto a serving plate. Serve with vanilla bean ice cream. Serve immediately. (FYI: if you have leftovers (doubtful), these can be reheated in the microwave for just seconds. The cake will be moist & the lava will flow!)

7. If you baked the cakes a bit too long & the lava didn’t flow, no worries! I am sure your family and friends will not be disappointed. This is such a rich and very moist cake even without the lava flow!