Chocolate Lava Cake with Crème Fraîche

Chocolate Lava Cake with Crème Fraîche is a rich, molten-centered dessert made with dark chocolate and Graziers Unsalted Butter, baked until just set and topped with a cool spoonful of Sierra Nevada Organic Crème Fraîche. It's a decadent yet simple treat with the perfect balance of warm and creamy.

Ingredients

4 oz (8 tablespoons) Graziers Unsalted Butter
4 tablespoons Sierra Nevada Organic Crème Fraîche
8 oz dark chocolate (53%-70%)
2 medium eggs
2 medium egg yolks
1/4 cup sugar
1 tablespoon powdered sugar
1/2 teaspoon salt
2 tablespoons all-purpose flour

Directions

Preheat oven at 450 degrees Fahrenheit.
Lightly butter four ramekins and place on baking sheet.
Melt butter and chocolate in a small put on low heat until smooth.
Mix eggs and egg yolks with a hand blender in a large glass bowl until slightly thick. Add chocolate, flour, sugar, and salt and fold until batter forms.
Pour into buttered ramekins and bake at 450 degrees for 10 minutes.
Let cool for two minutes.
Sprinkle with powdered sugar and top each ramekin with 1 tablespoon with Crème Fraîche.

Chocolate Lava Cake with Crème Fraîche

Dessert & Drinks

25 min

Serves: 4

Print Recipe

Ingredients

Directions

Preheat oven at 450 degrees Fahrenheit.
Lightly butter four ramekins and place on baking sheet.
Melt butter and chocolate in a small put on low heat until smooth.
Mix eggs and egg yolks with a hand blender in a large glass bowl until slightly thick. Add chocolate, flour, sugar, and salt and fold until batter forms.
Pour into buttered ramekins and bake at 450 degrees for 10 minutes.
Let cool for two minutes.
Sprinkle with powdered sugar and top each ramekin with 1 tablespoon with Crème Fraîche.