Brown Butter Molten Lava Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a medium saucepan, melt the butter over low heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes.

   Tip: Use a thermometer to monitor the temperature, aiming for 140-145°C (284-293°F).

3. 3

   In a separate bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

   Tip: Make sure to whisk until the mixture is well combined and there are no lumps.

4. 4

   Remove the saucepan from the heat and whisk in the heavy cream.

5. 5

   Add the egg to the saucepan and whisk until well combined.

   Tip: Make sure to scrape the sides and bottom of the pan to incorporate all the ingredients.

6. 6

   Pour the wet ingredients into the dry ingredients and whisk until just combined, being careful not to overmix.

   Tip: The batter should still be slightly lumpy.

7. 7

   Pour the batter into 6 (6 oz) ramekins or small cups.

8. 8

   Place the ramekins on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the edges are set and the centers are still slightly jiggly.

   Tip: Don't overbake, as this will cause the cake to dry out.

9. 9

   Remove the ramekins from the oven and let them cool for 1-2 minutes.

10. 10

    Run a knife around the edges of each ramekin to loosen the cake, then invert onto plates.

    Tip: Serve immediately, with a scoop of ice cream or whipped cream if desired.

11. 11

    Serve immediately, as the cake will start to set and lose its molten center.

    Tip: Be careful when serving, as the cake will be hot and fragile.