Lava:7/8 (3.5 oz) 60%Cacao Bittersweet Chocolate Baking Bars
1/4 cup Milk
3 tablespoons unsalted butter
2 bars (8 oz) 60%Cacao Bittersweet Chocolate Baking Bars
6 Tpsp. Unsalted butter, cut into chunks
1/4 tsp. Salt
3 Tbsp. Ghirardelli Unsweetened Cocoa Powder
2 tablespoons all-purpose flour
3 large eggs, separated, at room temperature
3 large egg whites, at room temperature
1/2 teaspoon cream of tartar (or 1 1/2 teaspoons white vinegar)
1/3 cup sugar
Powdered sugar for sprinkling (optional)
- Put the chocolate and salt in a small bowl.
- Bring the milk to a simmer and pour it immediately over the chocolate. Shake the bowl to submerge the chocolate and cover it with plastic wrap for 3 minutes.
- Uncover and whisk until the chocolate is completely melted. Add the butter and whisk until completely blended.
- Refrigerate until the mixture is firm enough to scoop, 2 to 3 hours.
- Use a spoon or small scoop to shape 8 balls; place them on a wax paper lined dish and put in the freezer until needed.
- Spray eight 6-ounce custard cups or ramekins with vegetable oil spray and coat them with sugar, tapping out the excess.
- Put the chocolate, butter, and salt in a medium heatproof bowl (preferably stainless steel) and set it set directly in a wide skillet of almost simmering water. Stir frequently until the chocolate is almost entirely melted.
- Remove the bowl from the skillet and stir to finish melting the chocolate.
- Whisk the cocoa powder, flour, and 3 egg yolks into the warm chocolate. Set aside
- In a large bowl, beat the 6 egg whites and cream of tartar (or vinegar) on medium speed until soft peaks form when the beaters are lifted.
- Gradually beat in the sugar on high speed until the egg whites are stiff but not dry.
- Fold one-quarter of the egg whites into the chocolate mixture. Scrape the mixture over the remaining egg whites and fold just until incorporated.
- Divide the batter evenly among the cups (being careful not to deflate it by extra mixing or handling).
- Center a ball of lava on top of the batter in each cup. Push the lava into the batter until it is about ¼-inch below the surface of the surrounding batter (it should not touch the bottom of the cup). Spread the batter to cover the lava.
- Cover cups with plastic wrap and refrigerate until ready to bake.
- Preheat the oven to 400°F with a rack in the lower third.
- Uncover and set cups on a baking sheet. Bake 13 to 15 minutes, until the cakes are puffed and a toothpick inserted in the center meets no resistance and emerges coated with a sauce that feels slightly warm when you touch it to your lip.
- Let cakes rest for 3 minutes.
- Run a thin knife around the inside of each cup, pressing against the sides to avoid tearing the cake. Cover each cup with a serving plate, invert and lift the cup off slowly. Dust cakes with a little bit of powdered sugar (if desired), and serve immediately