Chocolate Lava Cake

Every restaurant in America offers a version of this amazing supremely rich and chocolaty cake created by master chef Jean-Georges Vongerichten - here's our version from our own Chef Emma Del Monte!

Ingredients

• butter  ·  8 ounces 
• bittersweet chocolate, preferably Valrhona  ·  12 ounces 
• large eggs  ·  4 
• egg yolks  ·  4 
• powdered sugar  ·  1/2 cup 
• all-purpose flour  ·  4 tablespoons 
• Williamson Sicilian Salt  ·  1 teaspoon 
• Blackberries (halved)  ·  1/2 cup 
• Pomegranate  ·  1/2 cup 

Instructions

• Preheat the oven to 425°F.
• Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
• In a stainless steel bowl using double boiler over simmering water, melt the butter with the chocolate whisking slowly until smooth and melted.
• In a separate medium stainless steel bowl, beat all the eggs with the egg yolks.
• Slowly incorporate the chocolate mixture into the egg mixture while whisking to incorporate all the chocolate until the mixture is rich and smooth.
• Sift the powdered sugar salt and flour into the batter at high speed whisking until combined completely.
• Spoon the batter into the prepared ramekins and bake for 3-5 minutes or until just the top of the batter has cooked.
• Let the cakes cool in the ramekins for 1 to 2 minutes. You know they’re ready when you break the surface and reveal a lovely chocolate lava inside
• Dust with a little Sicilian Salt, garnish with the fruit and serve immediately.

Jenny's Tip: - these cakes easily stand alone but they're over-the-top when served with whipped cream or vanilla ice cream.