Happy Valentines Day, Everybody! Whether you’re celebrating with your love or flying solo today, why not treat yourself to the most decadent chocolate dessert that ever existed: Molten Lava Cakes. I used to always order one of these lovelies for dessert at a fancy restaurant, and never imagined that it would be so easy to make. Since we are snowed in this Valentine’s Day, we’ll be making these along with a fancy dinner at home, which I honestly prefer anyway! Sometimes, it’s nice to go out to eat, but I just enjoy cooking so much that sometimes I’d rather do it myself! 🙂
The best part about these little cakes, is that you can make batter for 4 of them, pour it into the ramekins, and set them in the fridge for up to 2 days (maybe even longer. We always eat them before then). You can also freeze them-more on that later. Once you’re ready to eat one, you pop it in the preheated oven for 10 minutes, and voila!
Put down the microwaved cakes in a mug and give this a try! You won’t be sorry.
I’ve learned over the years that people stress way too much when cooking (myself included). The worry with these cakes is..will I cook them too long and miss out on that perfect gooey center? Well, if you do, you’ll still have a gorgeous chocolate cake to enjoy, so it’s really a win-win! There really is no way to test these, other than getting the timing just right. So, practice makes perfect. I left mine in until the tops seemed firm to the touch, which was about 10 minutes, but everyone’s ovens are different.
Molten Lava Cakes
What You’ll Need:
+ 2 Tablespoons butter, melted
+cocoa powder for dusting
+ 4 ounces good quality dark chocolate
+ 8 Tablespoons (1 stick) butter, chopped into small pieces
+ 1/2 cup granulated sugar
+ 2 eggs and 2 egg yolks (save the whites for an omelette)
+ 1/2 cup flour
Prepare the ramekins by brushing with the melted butter, and dusting with cocoa powder until all is covered. Slowly melt the chocolate and butter together in a double boiler (in a bowl over a pot of boiling water). Stir until smooth, and set aside to cool for 10 minutes. In a separate bowl, whisk the eggs and yolks together with the sugar until pale yellow and thick. Add the flour into the eggs. Pour the cooled chocolate into the egg mixture in 3 batches, stirring frequently and incorporating it all well. (If the chocolate is too hot you’ll end up with chocolate scrambled eggs!). Divide the batter into the ramekins. Place them in the fridge until you are ready to bake them. Here’s a fun tip: You can freeze these for up to a month! When you want to bake a frozen one, you just need to cook it 5-10 minutes longer.
Preheat your oven to 400 degrees F. Place the ramekins on a baking sheet and place them in the oven for 10-12 minutes. The tops will become firm and the cake will pull away from the sides of the ramekin. Let sit for 1 minute. Gently wiggle the cake out of the mold into your hand, and pop it onto the plate. Sprinkle with confectioners sugar, if desired. Enjoy! I like mine with a little scoop of ice cream.
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