Blast Furnace Recipe
Melt chocolate like you’re running a mini iron smelting foundry—this Blast Furnace Recipe fuses industrial cooking flair, high temperature cooking tactics, and a molten core in under an hour.
Ingredients
- 6 tablespoons unsalted butter (dairy-free spread works, too)
- 8 ounces high-quality dark chocolate (70% cacao recommended; Ghirardelli or Valrhona)
- 1/2 cup granulated sugar (cane or coconut sugar for a deeper note)
- 3 large eggs, room temperature (or 3 flax eggs for vegan)
- 1 teaspoon vanilla extract (Madagascar or Tahitian for floral hints)
- 1/3 cup all-purpose flour (swap almond flour or gluten-free blend)
- 1 tablespoon unsweetened cocoa powder (iron-fortified if you like an “iron smelting” pun)
- 1/4 teaspoon fine sea salt (Maldon flakes if you want visual sparks)
Instructions
- Preheat your oven to 425°F and place a 9-inch cast-iron skillet in the center rack.
- Melt butter and chopped dark chocolate together in a heatproof bowl set over barely simmering water.
- Whisk in sugar until fully blended and slightly grainy.
- Whisk in eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Sift in flour, cocoa powder, and salt; fold until the batter is just combined.
- Pour the batter into the preheated skillet and bake for 12-14 minutes until set around the edges and molten in the center.
- Let the skillet rest on a wire rack for 10 minutes before slicing into 6-8 wedges for serving.
Notes
Chop chocolate into uniform pieces for even melting. Let eggs rest at room temperature for a stable batter. Use fresh, cold-pressed butter for a silkier texture and deeper crust.
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