Making Domino's Chocolate Lava Cake At Home | But Better

Underbaked Lava Cake Version

1. Grease four 6 oz ramekins with unsalted butter. Sift in the flour to each ramekin and rotate the ramekin so all the butter is coated with the flour. Turn the ramekin upside down and pat it to remove any excess flour. Repeat with all the ramekins and set aside. 
2. Preheat the oven to 450°F (230°C). 
3. Fill a medium saucepan with ½” (12mm) of water and bring to a simmer. 
4. In a separate medium, glass bowl, add the chopped bittersweet chocolate and cold unsalted butter. Set the bowl over the simmering water, making sure the bottom of the bowl doesn’t touch the water. Let the chocolate and butter melt, stirring occasionally to combine. 
5. In a separate bowl, add the eggs and egg yolks. Using a hand blender with the whisk attachment, whip the eggs until they lighten in color and double in volume. With the mixer still running add the sugars, a little at a time, until evenly incorporated. Stir in the salt and vanilla extract and set aside. 
6. Once the butter and chocolate is completely melted and evenly combined, remove from the double boiler. Add the egg mixture and immediately fold that in, mixing until just combined.
7. Finally, fold in the four until thoroughly combined.
8. Divide the batter evenly among the ramekins. Bake for 10-11 minutes or until the outside is just set and the inside still jiggles when you carefully shake the pan. Remove from the oven and allow to cool for 1 minute.
9. Use an offset spatula to loosen the edges of the cake and then invert onto a plate. Dust with powdered sugar and optionally brûlée the sugar using a blow torch. Dust with a little more powdered sugar and serve immediately. 

Ganache Lava Cake Version

Ganache:

1. In a saucepan over medium heat combine the heavy cream and salt. Bring the mixture to a bare simmer and immediately pour over the chopped chocolate. Let stand for 3 minutes, optionally cover with plastic wrap.
2. When the chocolate has melted, whisk the heavy cream and chocolate together until smooth. Cover and place in the fridge for at least 30 minutes to set. 

‍Cake: 

1. Grease four 4 oz ramekins with unsalted butter. Sift in the flour to each ramekin and rotate the ramekin so all the butter is coated with the flour. Turn the ramekin upside down and pat it to remove any excess flour. Repeat with all the ramekins and set aside. 
2. Preheat the oven to 375°F (190°C). 
3. Fill a medium saucepan with ½” (12mm) of water and bring to a simmer. 
4. In a separate medium, glass bowl, add the chocolate and cold unsalted butter. Set the bowl over the simmering water, making sure the bottom of the bowl doesn’t touch the water. Let the chocolate and butter melt, stirring occasionally to combine. 
5. In a separate bowl, add the eggs. Using a hand blender with the whisk attachment, whip the eggs until they lighten in color and double in volume. With the mixer still running add the sugar, a little at a time, until evenly incorporated. Stir in the salt and vanilla extract and set aside. 
6. Finally, fold in the four until thoroughly combined.
7. Divide half of the batter evenly between the 4 ramekins. Add a heaping teaspoon of the ganache to the center of each ramekin, trying to keep the ganache in a smooth ball shape. Top with the remaining batter. 
8. Bake for 15 minutes or until the cake is just cooked through. Remove from the oven and let cool for 2 minutes. Run a knife or offset spatula around the edges of the cake to release. Invert onto a plate. Dust with powdered sugar and optionally brûlée the sugar using a blow torch. Dust with a little more powdered sugar and serve immediately.