Gochujang Chocolate Lava Cakes with Candied Ginger

Instructions

1. 1

   Preheat oven to 375°F (190°C). Grease and flour four ramekins or line a baking sheet with parchment paper and place ramekins on it.

   ~5 min
2. 2

   Melt dark chocolate and unsalted butter together in a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals, stirring in between). Stir until smooth.

   ~5 min
3. 3

   In a separate mixing bowl, whisk together granulated sugar and large eggs until pale and slightly thickened.

   ~2 min
4. 4

   Gradually whisk the melted chocolate mixture into the egg mixture until well combined.

   ~1 min
5. 5

   Stir in the gochujang until fully incorporated. It might look a bit streaky at first, but keep stirring.

   ~1 min
6. 6

   Gently fold in the all-purpose flour and cocoa powder until just combined. Do not overmix.

   ~1 min
7. 7

   Chop the candied ginger into small pieces and fold most of it into the batter, reserving a little for topping.

   ~1 min
8. 8

   Divide the batter evenly among the prepared ramekins, filling them about two-thirds full. Sprinkle the remaining candied ginger on top.

   ~1 min
9. 9

   Bake for 12-15 minutes, or until the edges are set but the center is still molten.

   ~14 min
10. 10

    Let the lava cakes cool in the ramekins for 1-2 minutes before carefully inverting them onto serving plates. Serve immediately.

    ~2 min