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Michael Boyer

Michael Boyer
F&B Product Development Chef
Nordstrom Restaurant Group

Ghirardelli® Chocolate Lava Cakes with Smoked Sea Salt

Recipe courtesy of Michael Boyer
Sponsor: Ghirardelli®

Servings: 12


  • 12 oz unsalted butter, plus more for greasing the ramekins
  • 9 oz Ghirardelli® Dark Chocolate Wafers
  • 9 oz Ghirardelli® Semi-Sweet Chocolate Chips
  • 1 tsp gochugaru (Korean chile flakes)
  • 6 ea cage-free eggs
  • 6 ea cage-free egg yolks
  • 4 ½ oz sugar
  • 1/2 tsp smoked sea salt
  • 2 oz all-purpose flour, plus more for dusting the ramekins


  1. Preheat the oven to 450°F. Butter and lightly flour 12 (6-oz) ramekins. Tap out excess flour. Set the ramekins on a baking sheet.
  2. In a double boiler over simmering water, melt the butter with dark and semi-sweet chocolates. Once melted, stir in the gochugaru.
  3. In a medium bowl, beat the eggs with the yolks, sugar and salt at high speed until thickened and pale.
  4. Whisk the melted chocolate until smooth. Quickly fold it into the egg mixture along with the flour.
  5. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but centers are still soft.
  6. Let cakes cool in ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each cake over, let it stand for 10 seconds and then unmold. Serve immediately with your favorite garnish (whipped cream, seasonal fruit compote or gelato).


Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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