The molten lava cake is a dessert that has never ceased to impress me. Because of it’s delicate nature of a cooked outer cake shell with the inside being a warm river of chocolate deliciousness, I incorrectly assumed this must be an intricate dessert to make and I’ll only be able to partake in this lava-rush of chocolate at a restaurant. Boy was I wrong! I had this recipe for a lava cake “favorited” on my computer for several months now, and since my husband was home from Myrtle Beach I wanted to make him a special dessert.
Upon reading the recipe I was expecting an endless list of multi-part steps that would require my entire arsenal of mixing bowls, spoons, and whisks…yet I was surprised to see how incredibly simple and easy this was to make. Could it really be that easy? Surely I’ll screw something up and the cake won’t set, or it will set only to fall out of the ramekin in an avalanche of chocolate! Wrong again. These little guys slid right out of the ramekin with little effort and stayed completely intact! “It can’t be that easy,” I think to myself. “I bet I overcooked it and there’s no lava inside, just a dry cake.” I cut into my pod with my fork and immediately the molten chocolate comes flowing out!
I think you’ll find these will become your new “go to” dessert. These are a great idea for a dinner party dessert, they look like they take way more time and effort than they really do! A word of warning, do not chill in the fridge. I made these once and stored them in the fridge until I needed to make them and the damn things never came out of the ramekins after baking them! I was so upset, these take no time to make anyway so it really isn’t that much of a time saver to make them ahead of time.
Ingredients- Yields 5-6
-10 tablespoons butter
-4 ounces dark chocolate chips
-2/3 cup sugar
-1/2 cup all purpose flour
1. Preheat oven to 400. Over a double boiler, melt the butter and chocolate chips and stir until smooth. Remove from heat and let stand 15 minutes to cool.
2. With an electric mixer, beat the sugar and eggs until thick and pale yellow. Beat in the flour. Then beat in the cooled chocolate mixture.
3. Grease ramekins with cooking spray and cut a circle of parchment paper and place in the bottom. Pour batter into ramekins.
4. To bake, place ramekins on a cookie sheet, and bake 13-15 minutes, just until the tops of the cakes have set. Remove from oven and let stand for 5 minutes. Server with a scoop of vanilla bean ice cream.
Source: Lululu At Home