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Salted Chocolate Lava Cake |
The art of mastering the Flourless Chocolate Lava Cake: Emulsion, Embers and all things in between.
The flourless chocolate lava cake is an unusual item in modern pastry. Most items have a variety of texture and flavor elements. However, this dessert is defined by two opposing qualities: a thick outer crust that is holding in a huge amount of liquid in the center of the cake. This is a very delicate structure that is held together by the physical properties of eggs and the melting properties of cocoa butter. The flavor is very bitter, with notes of roasted cacao and a balance of sweetness from the milk fat in the chocolate.
The essence of this minimalistic recipe is that it is one of the purest expressions of a flourless chocolate dessert, focusing on the real flavor of the cacao bean. The flour has been removed in order to enhance the cacao flavor and to highlight the properties of the eggs and cocoa butter. The end result is an exquisite, pure chocolate dessert. This cake is perfect for formal occasions such as winter formal dinner parties and special occasions as well as for any night of the year when a very special chocolate dessert is in order and can be served as a restaurant quality finale to any meal.
Ingredient Deep-Dive & Smart Substitutions
Because the three key components of this formula are so few, the quality of your ingredients, the percentage of fat in them and their technical classification, will affect the cake’s texture and structure.1. Bittersweet Couverture Chocolate (60% to 70% Cacao)
What to Look For: When it comes to achieving a chocolatey molten center in a cake, using high-quality couverture discs or bars (as opposed to regular baking chips) is a must. The chocolate should list cocoa butter before sugar on the ingredient list. Most regular chocolate chips have been designed to hold their shape when heated and contain stabilizers and insufficient fat to achieve the desired runny, glossy pool of chocolate needed for the molten center.Substitutions & Adaptations:
Vegan / Dairy-Free: This should be made with dairy-free chocolate certified as such, with a minimum of 60% cacao solids. It must contain ONLY pure cocoa butter as the lipid.
Alternative Sugars: Erythritol or Stevia can be used in place of sugar. As long as the chocolate is in the 60-70% cacao range, the solid-to-liquid ratio will be preserved.
2. Unsalted European-Style Butter
The selected butter is a high-butterfat European-style butter with at least 82% to 84% butterfat. The low water content prevents it from promoting premature sugar crystallization and enables the creation of a smooth emulsion.Function: Buttermilk tenderises the egg by breaking the protein bonds and the buttermilk lowers the melting point of the molten core thus enabling the centre to remain runny at warm room temperature.
Substitutions & Adaptations:
3. Fresh Large Whole Eggs
Fresh eggs - Grade A or AA large eggs that have been stored properly in the refrigerator. Large fresh eggs have stronger white membranes (albumen) which make a better cake with more aeration and structure.
Function: In addition to leavening, the protein in eggs is the only structural component in the cake mix and as the cake bakes, the eggs’ proteins coagulate forming the cake’s delicate walls whilst holding the liquid centre of the cake together.
Substitutions & Adaptations:
Egg-Free / Vegan: The big job of the eggs in this formula is so to build a structure to a flourless formula. This is a very complex matter and therefore not a direct substitute is to be expected. 60 grams (about 2.1 oz) of Aquafaba per egg is to be whipped up to stiff peaks in order to be of assistance with aeration. The cake wall built with such a substitute will be much more fragile.Weight and Measure Specifications
- Bittersweet Chocolate: 6 ounces / 170 grams
- Unsalted Butter: 1/2 cup (1 stick) / 113 grams
- Whole Eggs: 3 large eggs / 150g (beaten)
Essential Equipment
Four 6-ounce (177 mL) Ceramic Ramekins.Digital Kitchen Scale: You are relying heavily on a few grams of egg and chocolate in your recipe without the use of flour so it is important to use a kitchen scale to weigh out the ingredients to exact gram.
Double Boiler (Bain-Marie): Chocolate is heated in a heatproof glass or stainless steel bowl that is set over a saucepan of water that is simmering gently to melt the chocolate uniformly without scorching or seizing.
Heavy Stainless Steel Whisk: This mixing tool is critical for fully incorporating eggs into the chocolate to create a stable emulsion.
Step-by-Step Professional Method
Phase 1: Preparation and Thermal Setup
- Preheat your oven to 425°F (218°C). Place your oven rack in the center of the oven.
- Coat the inside of each ramekin with softened butter using long upward strokes and then sprinkle with Dutch-process cocoa powder. Gently tap out excess cocoa powder.
Phase 2: Lipid-Cacao Melting
- First, chop your chocolate into the tiniest of pieces—basically into pea-sized morsels so that all of the chocolate is able to melt at just about the same time.
- In a double boiler setup over low heat, melt the chocolate and butter in the top of the boiler. The water in the bottom of the boiler should be at a bare simmer and never touch the bottom of the bowl.
- Continuously stir the mixture of chocolate and butter within the bowl of your double boiler setup with your silicone spatula until 90% of the chocolate is melted. Then remove the bowl from the heat source and allow the residual heat from the chocolate to melt the remaining pieces. The finished ganache should be glossy and smooth and registering between 115°F / 46°C and 120°F / 49°C on a thermometer. Once cooled to lukewarm (approximately 95°F / 35°C) it is now ready for use.
Phase 3: Emulsification and Aeration
- In a separate bowl whisk up 3 large eggs until fully incorporated and slightly changed in colour to a loose ribbon stage.
- Slowly stream the whisked eggs into the cooled chocolate mixture while stirring steadily. Aroma & Texture Cue: The batter will initially look split or grainy, but will rapidly tighten into a glossy, velvety ribbon that mimics the texture of premium chocolate pudding.
- Divide the batter equally among the four prepared ramekins.
Phase 4: Precision Thermal Execution
- Place the ramekins on a heavy-gauge rimmed baking sheet and put them into the oven.
- Bake for exactly 11 to 13 minutes.
- Visual Indicator Checkpoint: Observe the tops of the mini cakes for dry edges and a well defined crust. The center of the cakes should form a circular zone about the size of a quarter that still wobbles when the cake pan is given a slight tap. This is the visual indicator that the cakes have not over cooked.
- After removing the cakes from the oven, allow them to rest in their ramekins for 2 minutes. This brief rest period allows the outer edges to set, thus they will hold their shape when unmolded.
The Science Behind the Recipe
The flourless lava cake is dependent on two main components for its success: the protein coagulation and the lipid thermodynamics. Without flour, there is no gluten and no starch gelatinization to provide the structure to a baked good, normally achieved by the use of flour.
Since the cakes are cooked from the outside in, using conduction within the tall ceramic ramekins, it is the egg proteins that initially form a solid structure as they denature and unravel, trapping the batter’s liquid components within the formed matrix.
By baking the cakes fast at high heat (425°F / 218°C) the outer part of the cakes will reach the coagulation point for the egg (144°F to 158°F / 62°C to 70°C) before the heat can travel to the inside of the cakes. As a result the core of the lava cakes remains below the coagulation point for the egg, whereas the chocolate and the butter in the cakes will remain in a warm liquid state.
Pro Tips for Success
Cocoa Powder Barrier: Don’t coat your ramekins with flour as this creates a white/chalky residue on surface of finished cake. Dutch-process cocoa powder provides a perfect, dark and elegant exterior finish.
The Temperature Test: For the less experienced this is a great way to double check your cakes visual signs of doneness. Use an instant-read digital thermometer to check the temperature of the fluid core of one of the cakes. The temperature should read between 135°F and 140°F (57°C to 60°C). If the temperature is read at any point higher than this the center will have begun to set.
Common Mistakes to Avoid
Overbaking Into a Solid Brownie: If we allow the brownie to cook for 90 seconds longer than required, the internal temperature of the center will continue to rise above 150°F (66°C). At this temperature the internal egg proteins will continue to cross-link and form a solid mass. For this type of product it is best to remove from oven when under-cooked.
Using Boiling Hot Chocolate: If the melted chocolate is too hot off the stove then it will Scramble the proteins in the eggs when they are mixed in to create a batter. This battered will not have the structure to hold together and give the proper texture after being baked.
Culinary Safety & Hygiene
An undercooked center is a fundamental characteristic of these baked desserts, so the most important thing to ensure is the safety of the eggs. Use FRESH UNCRACKED PASTEURIZED eggs and keep the batter REFRIGERATED until you are ready to BAKE IT, then when serving make sure the internal temperature of the liquid center has reached at least 135°F / Pairing
The Perfect Pairing
Acid Contrast: Offer chocolate beside fresh raspberries or a very sharp raspberry coulis. The citrus and malic acids found in raspberries are a perfect contrast to the dense cacao fats found in chocolate.
The Beverage: The contrast of sweet to bitter is mirrored by a glass of 20-year Tawny Port or an extremely dark roasted coffee. The residual sugars in the wine and the nutty oxidation of the port and coffee are mirrored by the bittersweet notes in a 70% couverture chocolate.
Storage & Reheating Excellence
Refrigeration: Unbaked batter can be stored in the ramekins in the refrigerator for up to 24 hours. It is best eaten straight away but can be baked straight from cold. It will take an additional 1 – 2 minutes to cook.
Reheating Baked Cakes: This will revive a completely baked and cooled cake to warm within 4-5 minutes in a 350°F (177°C) oven or 20-25 seconds on 50% power in the microwave. Note that it will fall slightly from the molten core that a previously unbaked cake would have.
Frequently Asked Questions (FAQ)
How long in advance can I make these lava cakes?
Batter ahead of time! The cake batter can be prepared, portioned into the ramekins and wrapped individually and refrigerated for up to 24 hours. Remove from the fridge and bake as directed. There mawhite
a need for an additional 60 – 120 seconds for the cake to set as the cold ceramic takes a bit longer to cook than at room temperature.
Why did my lava cake collapse when I inverted it?
Note that total collapse of the exterior wall of your lava cake indicates that the exterior of the cake did not cook to the same degree as the interior. This could have been avoided by ensuring that your oven is set at the correct temperature (i.e. 425°F/218°C) with the aid of an accurate independent oven thermometer. The cakes MUST be allowed to rest for 2 minutes after removal from the oven prior to inverting.
Can I use milk chocolate instead of bittersweet?
Because Milk Chocolate (milk or white chocolate) has more sugar and dairy solids, less cocoa butter, and less cacao solids than a bittersweet chocolate, it won’t have the same setting points, and produce a very sweet and possibly soggy dessert.
Nutrition Facts
How did your lava cakes turn out? A perfect pour in the first attempt or did you add a twist of flavor, such as orange zest or espresso powder to the batter? Share your experience in the comments below and we will discuss any challenges in the test kitchen.
