Chocolate Lava Cake with Bourbon Crème Anglaise

For the bourbon crème anglaise
1/2 cup heavy cream
1/2 cup milk
3 large egg yolks
2 tbsp + 2 tsp sugar
Pinch of kosher salt
1 tablespoons bourbon
1/4 teaspoon pure vanilla extract

Heat the cream and milk in a small saucepan over medium low until bubbles form around the edges of the pan. Meanwhile, whisk together the yolks, sugar and salt in a bowl. Spoon about ¼ of the hot milk/cream into the bowl with the eggs and whisk to temper the eggs. This will prevent you from making scrambled egg dessert sauce. Pour the egg mixture into the saucepan, whisking constantly. Cook the sauce for approx 8 minutes, until it coats the back of a spoon. Temperature should be 170°F if you’re using a thermometer. Pour the sauce into a bowl and chill in an ice bath, then refrigerate until ready to serve.

For the Lava Cakes:

1 Large Egg

1 Egg Yolk

2 oz. bittersweet chocolate (I used Ghiradelli 72% cacao)

4 Tbsp + 1 tsp butter

1 Tbsp flour + some for dusting the ramekins

Butter and flour two four-inch ramekins. You’ll want to use small ramekins, as I learned when I turned my cakes out onto a plate and they burst open from the fall.

Add the  egg +yolk and the sugar to a bowl and mix using a hand mixer until the mixture becomes aerated (aka, bubbles form), 2 minutes.

Break the chocolate into small pieces and place in a microwaveable bowl along with the chocolate. Microwave in 15 second bursts, stirring after each. It took me 3 15-second bursts to melt the chocolate.

Add the chocolate and butter into the bowl with the eggs, and spoon in the tablespoon of flour on top. Hit it with your mixer to combine. Spoon the mixture into the two ramekins.

Bake at 450°F for 8 to 10 minutes. The outer edge should be set, but the inside should still be jiggly. The outside of the cakes should be risen slightly more than the center. Turn your cakes out onto a plate and serve with the crème anglaise.