Chocolate Molten Lava Cake

The chocolate molten lava cake, made famous by Chef Jean-George Vongerichten is a fancy and impressive dessert that is fit for a novice baker to make, the key is in the timing of when the cakes are removed from the stove.

Unlike the chef though, I don't dare try to extract the cakes from the ramekins to place them on a plate -- they can be served equally beautifully and ready to eat with a side of vanilla bean ice cream in a bowl and some fresh strawberries.

Serves 4

1/2 cup (125 grams) of high-quality dark chocolate, like 70%+ Lindt chocolate 

1/4 cup unsalted butter

3 medium size eggs

3/4 cup icing sugar

2 tbsp flour

1 tsp high-quality vanilla extract

4 ramekins

Preheat oven or toaster oven to 350 F. 

Use a double boiler to melt the chocolate and butter together. If you don't have a double boiler, put the chocolate and butter in a metal bowl, heat water in a pan until it simmers. Place a steaming rack in the pan and the metal bowl on top of it so the water doesn't touch the bowl.
I use the All-Clad steamer since I've already got it to steam vegetables and fish.

Leave and stir for 5-6min, until the chocolate and butter has melted 90%. Remove from heat and stir until melted. 

Whisk eggs, flour, vanilla extract, and sugar. Add chocolate mixture and continue to whisk until smooth.

Pour into 4 ramekins, evenly. Bake for 10-12 min until the top is set and slightly browned. Again, the key is not to over-bake these. Get to know your oven temp and err on the side of removing them earlier. That way the centre oozes with chocolate when you put a spoon through it.

Serve with French Vanilla ice cream.