What better way to say “I love you,” than with a luxuriously decadent homemade chocolate lava cake? The experts at the Help Company—the preeminent staffing and placement agency located right in Brentwood Village—have called on one of their favorite private chefs, Kai Loebach, to reveal his signature recipe. Try it for yourself—or contact the Help Company to bring in the professionals! Either way, it will be a meal to remember. 310-828-4111; thehelpcompany.com
Chocolate Lava Cake
*makes four portions (if creating a dinner for two, reheat the two extras in the microwave the next day)
Ingredients
4 3” ramekins
½ cup (4 ounces) unsalted butter, small pieces, plus more for greasing the ramekins
2 tablespoons all-purpose flour, sifted
6 ounces bittersweet chocolate, preferably dark Callebaut, chopped
2 large eggs, room temperature
2 large egg yolks, room temperature
¼ cup sugar (plus more for dusting the buttered ramekins)
¼ teaspoon kosher salt
Pro tip: Use high-quality ingredients! Opt for good-quality chocolate. Avoid chocolate chips, as they often contain stabilizers that can affect melting. Use unsalted butter to control the salt content.
Directions
Heat a convection oven to 450 degrees
1. Properly Prepare Ramekins
Use softened butter to coat the ramekins evenly, ensuring every surface is covered. Add sugar to coat the buttered ramekins, tapping out the excess. This creates a barrier that prevents sticking and gives the cakes a crisp exterior.
2. Melt Chocolate Gently
Be cautious not to overheat the chocolate. Stir constantly while melting, and make sure the bowl does not touch the simmering water to prevent scorching.
3. Whip the Eggs Correctly
Whisk the eggs, yolks, sugar, and salt until the mixture is thick and pale. This step incorporates air, giving the cakes their light yet structured texture.
4. Fold Carefully
When folding the chocolate and flour into the egg mixture, do so gently with a spatula to retain the air whipped into the eggs. Overmixing will result in dense cakes.
5. Don’t Overbake
Watch closely after 8 minutes. The tops should be just set, and the centers should feel soft but not raw. Overbaking eliminates the “molten” center. Test one ramekin if you’re unsure—it’s worth sacrificing one to get the rest perfect.
6. Serve Immediately
These cakes are best served warm for the gooey center to shine. Prepare everything else (plates, utensils, garnishes) beforehand.
7. Add Enhancements
Garnish with powdered sugar, fresh berries, whipped cream, or a scoop of vanilla ice cream for added flavor and texture contrast. Consider adding a pinch of vanilla paste to enhance the chocolate flavor.