Molten Lava Chocolate Cakes
Photo credit: Dontrey Britt-Hart
Instructions:
1. Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. You may also use baking spray in place of the butter and flour to lightly cover the insides. Set the ramekins on a baking sheet.
2. In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl or standing mixer, beat the eggs with the egg yolks, vanilla, sugar, salt, cinnamon and cayenne pepper at a high speed until thickened and pale.
3. Whisk the chocolate until smooth, then fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are softly set. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately and dig in to enjoy the ooey gooey goodness.
1 stick (4 oz.) unsalted butter
6 oz. bittersweet chocolate
2 eggs
2 egg yolks
¼ cup sugar
¼ teaspoon of cinnamon
¼ teaspoon of salt
Pinch of cayenne pepper
Splash of vanilla extract
2 tablespoons all-purpose flour
Powdered sugar for sprinkling (optional)
My Two Cents:
The batter can be made ahead and refrigerated for several hours; just be sure to bring it to room temperature before baking.
Molten chocolate cakes are simple, but impressive desserts for dinner parties, date nights and any occasion you want to make special.
While these ramekins of yumminess are indulgent alone, they’re even better with my homemade whipped cream (remember, it’s super easy) or vanilla ice cream. I’m just saying . . .
Molten Lava Chocolate Cakes
Ingredients
Instructions
- Preheat the oven to 450°. Butter and lightly flour four ounce ramekins. Tap out the excess flour. You may also use baking spray in place of the butter and flour to lightly cover the insides. Set the ramekins on a baking sheet.
- In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl or standing mixer, beat the eggs with the egg yolks, vanilla, sugar, salt, cinnamon and cayenne pepper at a high speed until thickened and pale.
- Whisk the chocolate until smooth, then fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are softly set. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately and dig in to enjoy the ooey gooey goodness.
