Deep Dish Brown Butter Molten Lava Cake

• 份量: 12 servings
• 活動時間: 25 minutes
• 總時間: 1 hour 13 minutes

食材

3 tbsp (24g) all-purpose flour

3 tbsp (18g) unsweetened cocoa powder

3/4 tsp (4g) salt

Optional: 1/2 tsp (1g) instant espresso powder

1 cup (226g) salted butter

3/4 cup (150g) dark chocolate chips

1/2 cup (100g) semi-sweet chocolate chips

4 large eggs, at room temperature

3/4 cup (165g) granulated sugar

1 tsp (4g) vanilla bean paste or extract

Powdered sugar, for serving

Vanilla ice cream, for serving

Flaky sea salt, for serving

1/4 cup (58g) salted butter

2/3 cup (135g) semi-sweet chocolate chips

1 cup (240ml) half and half or heavy cream

3/4 cup (165g) granulated sugar

6 tbsp (36g) unsweetened cocoa powder

1/4 tsp (1g) salt

2 tbsp (27g) vanilla extract

步驟

Preheat the oven to 350F. Grease a 10.5x7.5”, 8x8” or small casserole baking dish with butter. Set aside.

In a small bowl, sift together the flour, cocoa powder, salt, and instant espresso powder (if using). Set aside.

Place the dark chocolate chips and semi-sweet chocolate chips in a medium bowl. Set aside.

Brown the butter for the lava cake. Add the butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5-8 minutes). As the butter continues to cook, you’ll notice that it starts to foam up across the surface (after about 2 minutes). Stir frequently to prevent the milk solids from burning. Continue cooking, stirring with a spatula, until the milk solids begin to brown (the brown specks at the bottom of the pan) and the color starts to deepen. Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and let stand for 1-2 minutes. Then, pour the brown butter (it should still be hot) over the chocolate chips in the bowl. Mix until the chocolate chips have fully melted into the butter. It’s okay if there are small lumps in the mixture, these are the milk solids from the brown butter. Set aside to cool slightly for 10 minutes (you want to make sure that it’s just cool enough so it doesn’t cook the eggs when added later).

In a separate large bowl, whisk the eggs, sugar and vanilla together, until the mixture is pale, frothy, and well combined.

Then as you continuously whisk, stream in the slightly cooled brown butter/chocolate mixture into the egg mixture, until well combined and smooth. At this point, the mixture should start to thicken.

Add in the flour mixture, and whisk until just combined, there are no flour streaks, and the batter is smooth and silky.

Pour the batter into the prepared baking pan and spread into an even layer.

Bake at 350F for 30-33 minutes, until the edges are set but the middle is still slightly wobbly.

In a small or medium saucepan over medium-low heat, melt the butter and chocolate chips, stirring frequently.

Once melted, slowly whisk in the half and half (or heavy cream) until combined. Then, whisk in the sugar, cocoa powder, and salt.

Cook over medium heat for 5 minutes, until the mixture comes to a slight boil. Then, reduce the heat and simmer for another 2-3 minutes, stirring frequently.

Remove from the heat and stir in the vanilla.

Transfer it to a heat-safe jar. Store in the fridge for up to 3 weeks.

Remove the lava cake from the oven and let cool for just a few minutes.

Dust with powdered sugar, and serve warm with a scoop of vanilla ice cream, the homemade hot fudge sauce, and a sprinkle of flaky sea salt, if desired.

Enjoy!