Domino's Chocolate Lava Cake (But Better)

Ah yes, the humble chocolate lava crunch cake. It's our first cake to cross off the list on the but better series, and I think we've got a good shot. SUPPLIES USED: Ramekins (4 ounce) Ramekins (6 ounce) INGREDIENTS: Underbaked Ingredients: 1/2 cup (115g) unsalted butter 165g 60% cacao chocolate 2 eggs 2 egg yolks 1.5 tsp vanilla extract 3 Tbsp 43g granulated sugar 1.5 Tbsp 21g brown sugar 1/2 tsp fine sea salt 2 Tbsp 19g all purpose flour Ganache Ingredients: 6 Tbsp (90ml) heavy cream pinch

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Step 1

Start by greasing 4 6” ramekins using unsalted butter and powdered with all-purpose flour. Rotate the ramekin to make sure everything is coated. Dump out any excess flour.

Step 2

Fill a medium saucepan with an ½” of water and bring to a simmer. In a separate medium size bowl, add the chopped bittersweet chocolate and cold unsalted butter.

Step 3

Set the bowl over the simmering water. Let the heat melt and stir occasionally.

Step 4

In a separate bowl, add in the eggs and egg yolks then beat together.

Step 5

Once the volume has doubled, while constantly stirring add in the light brown sugar, granulated sugar (gradually until all is added), fine sea salt, and vanilla extract.

Step 6

Keep mixing the chocolate and butter until completely melted and smooth.

Step 7

Add in the egg mixture to the chocolate and fold until combined.

Step 8

Finally, add in the all-purpose flour and fold in until thoroughly combined.

Step 9

Divide the batter evenly among the ramekins. Place in a 450F preheated oven for 10-11 minutes.

Step 10

Remove from oven and allow to cool for 1 minutes.

Step 11

Make sure they are loosened and invert onto a plate. Dust with powdered sugar, optionally brûlée the sugar using a blow torch, and dust with another coat of powdered sugar.