Recipe · Duluth, Atlanta

The best first-date desserts are effortlessly elegant, made mostly ahead of time, and served in individual portions so there is zero awkward slicing or kitchen chaos.

Molten Chocolate Lava Cakes

Name: Molten Chocolate Lava Cakes
Ingredients: 4 oz bittersweet chocolate (60% to 70% cacao), finely chopped; 4 tbsp unsalted butter, cut into cubes; 1 large egg; 1 large egg yolk; 2 tbsp granulated sugar; 1 pinch fine sea salt; 1 tbsp all-purpose flour; 1 tsp unsweetened cocoa powder (for dusting ramekins); 1 tbsp powdered sugar (for dusting); 3/4 cup heavy cream; 1/4 cup whole milk; 2.5 tbsp granulated sugar; 1 tsp pure vanilla bean paste (or seeds scraped from half a vanilla pod); 1 tsp unflavored powdered gelatin; 1.5 tbsp cold water; 1 cup fresh raspberries; 1.5 tbsp granulated sugar; 1 tsp fresh lemon juice

French

2 servings25 minutes

Sources: Cross-checked against Jean-Georges Vongerichten, Serious Eats, and Sally's Baking Addiction

2 servings

You’ll need

18 items · tap to check off

For the panna cotta

For the raspberry coulis

Make it step by step

18 steps · 297 min of timed cooking

Preheat your oven to 425°F (220°C).
Butter two 6-ounce ceramic ramekins and dust the interiors thoroughly with cocoa powder, tapping out any excess.
Melt chopped chocolate and butter together in a heatproof bowl set over a saucepan of gently simmering water, stirring until smooth.
Remove the bowl from heat and let sit for 3 minutes to cool slightly.⏱ 3 min
Whisk the whole egg, egg yolk, sugar, and salt together in a medium bowl until pale and lightly frothy.
Pour the melted chocolate mixture into the eggs, whisking constantly until completely glossy and combined.
Gently fold in the flour with a rubber spatula just until no dry specks remain.
Divide the batter evenly between both prepared ramekins and set them on a small baking sheet.
Bake at 425°F for 12 minutes until edges are set and puffed but centers still jiggle slightly.⏱ 12 min
Cool ramekins for 1 minute, run a butter knife gently around edges, invert onto plates, and dust with powdered sugar.⏱ 1 min
Sprinkle gelatin over cold water in a small ramekin and let sit 5 minutes to soften.⏱ 5 min
Heat cream, milk, sugar, and vanilla bean paste in a small saucepan over medium heat until sugar dissolves and steam rises.
Remove pan from heat just before boiling, stir in softened gelatin, and whisk for 1 minute until totally dissolved.⏱ 1 min
Pour cream mixture through a fine-mesh strainer into two small coupe glasses or ramekins.
Chill uncovered in the refrigerator for at least 4 hours until set with a soft, delicate wobble.⏱ 240 min
Simmer raspberries, sugar, and lemon juice in a small saucepan over medium-low heat for 5 minutes, crushing berries with a spoon.⏱ 5 min
Strain the warm raspberry purée through a fine mesh sieve into a bowl, pressing out syrup and discarding seeds.
Chill the coulis for 30 minutes, then spoon over the chilled panna cotta right before bringing them to the table.⏱ 30 min

💡

Chef’s tip · You can prep and pour the batter into ramekins hours ahead, refrigerate them, and bake straight from cold with two extra minutes.

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