We like to butter and then line the individual dishes with demerara or raw sugar (instead of the more typical flour or cocoa powder) for little pops of texture. ramekins to pull off the recipe (though a jumbo cupcake or muffin tin will work in a pinch). As the bake time ticks down, the ganache is rendered molten as the batter shores up around it. In our version, a spoonful of chilled ganache is placed at the center of the cake batter. Many recipes achieve this effect by purposely undercooking the cake, so that the middle is raw batter. The spongy cake has an unabashedly liquid center that bursts forth the moment the chocolaty dam is broken by spoon. If dark chocolate running in rivulets down whipped cream mountains is the backdrop in all of your greatest fantasies, this alluring molten chocolate lava cake recipe is the dessert you’ve been looking for.
