Ingredients:

  • 100g high-quality dark chocolate (70% cocoa), finely chopped
  • 60ml heavy cream
  • 130g unsalted butter (15g for ganache, 115g for cake base)
  • 115g semi-sweet chocolate, chopped
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 50g granulated sugar
  • 2g espresso powder
  • 30g all-purpose flour, sifted
  • 10g Dutch-process cocoa powder
  • 1g sea salt

Instructions:

  1. Prepare the Ganache Core: In a small saucepan, simmer heavy cream. Pour over 100g of dark chocolate. Let sit for 2 minutes, then stir until you achieve a rich melted chocolate texture. Drop spoonfuls onto parchment paper and freeze for 15 minutes.
  2. Prep the Ramekins: Generously butter four 6 oz ramekins and dust with cocoa powder. Tap out the excess.
  3. Execute the Chocolate Melting Technique: Using a double boiler, melt 115g of semi-sweet chocolate and 115g butter together. Stir constantly until glossy and smooth, then set aside to cool slightly.
  4. Aerate the Eggs: In a separate bowl, beat the 2 eggs, 2 yolks, sugar, and espresso powder on high speed for 3-4 minutes until the mixture is pale and thick.
  5. Combine Elements: Gently fold the melted chocolate mixture into the egg mixture. Sift in the flour, cocoa powder, and salt. Fold until just combined to maintain the chocolate for chocolate profile.
  6. Assemble: Fill ramekins halfway with batter. Place one frozen ganache core in the center, then top with the remaining batter.
  7. Bake: Bake at 200°C (400°F) for 12 minutes until edges are firm but the center remains soft.
  8. Serve: Let cakes rest for 2 minutes. Invert onto a plate and serve immediately for the best melted chocolate recipe experience.