Domino's Chocolate Lava Crunch Cakes

Ingredients

• 1 stick Unsalted butter (for greasing ramekins)
• 1 tbsp Dutched or black cocoa powder (mixed with sugar for dusting ramekins; plus more for batter)
• 1 tbsp Granulated sugar (for dusting ramekins)
• 2 Eggs (whole eggs)
• 2 Egg yolks (yolks only)
• 0.25 cup Granulated sugar (for the batter)
• 6 oz Semi-sweet chocolate chips (melted)
• 1 stick Unsalted butter (sliced for melting with chocolate)
• 1 tsp Salt
• 1 tbsp Dutched or black cocoa powder (for the batter)
• 2 tbsp All-purpose flour (can substitute gluten-free flour)
• 4 Chocolate ganache balls (pre-made or chilled ganache scoops for the center)
• Powdered sugar (for dusting)

Steps

1. 1

   Preheat your oven to 450°F (230°C).

2. 2

   Generously grease four 8-ounce ramekins with a stick of butter, ensuring the entire interior is coated.

3. 3

   In a small bowl, mix equal parts dutched cocoa powder and granulated sugar. Dust the inside of each buttered ramekin with this mixture, swirling it around until the bottom and sides are completely coated. Set aside.

4. 4

   In a large mixing bowl, combine 2 whole eggs and 2 egg yolks. Using a hand mixer or stand mixer, begin blending.

5. 5

   Add 1/4 cup of granulated sugar to the eggs. Mix on medium-high speed for about 2.5 minutes until the mixture turns a light yellow color and becomes airy. Set aside.

6. 6

   In a microwave-safe bowl, combine 6 ounces of semi-sweet chocolate chips and 1 stick of butter (sliced into small pieces to prevent exploding).

7. 7

   Microwave the chocolate and butter in 30-second increments. Stir after each interval. Continue until the mixture is almost melted, then stir until completely smooth and slightly thickened.

8. 8

   Pour the melted chocolate mixture into the egg and sugar mixture.

9. 9

   Add 1 teaspoon of salt, 1 tablespoon of black cocoa powder, and 2 tablespoons of all-purpose flour to the bowl.

10. 10

    Stir the batter together until fully incorporated and smooth.

11. 11

    Fill each prepared ramekin about 3/4 of the way full with the batter. Wipe any drips off the edges of the ramekins to prevent burning.

12. 12

    Place one ganache ball into the center of each ramekin, pressing it down slightly.

13. 13

    Place the ramekins on a baking sheet and bake in the 450°F oven for approximately 15 minutes.

14. 14

    Remove from the oven. Run a butter knife around the inside edge of each ramekin to loosen the cake.

15. 15

    Carefully invert each ramekin onto a plate. Dust the tops with powdered sugar using a sifter or tea strainer.

Notes

To make this recipe gluten-free, simply substitute the 2 tablespoons of all-purpose flour for a gluten-free 1-to-1 flour blend. The author suggests serving these warm with a scoop of vanilla bean ice cream.

Nutrition per serving

• dessert
• chocolate
• lava cake
• copycat
• baked
• gluten-free option
• sweet