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Wednesday 22 November 2017
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Molten chocolate lava cake

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Molten chocolate lava cake – This is some of the best chocolate cake of my life. It’s so rich, dense, and fudgy it reminds me of my favorite brownies.

The lava cakes blow any restaurant molten chocolate lava cake I’ve tried out of the water.

When you find out how fast and easy they are to make, you’ll never settle for a restaurant version again.

Melt butter with chocolate in one bowl, no mixer is needed. Stir in sugar, eggs, flour, pour into ramekins and bake.

Thankfully for my thighs the recipe only makes two cakes but is easily doubled or triple depending on your needs. I’d like to say that I split one of these with my daughter but no. We both inhaled our own.

The cakes are rich, decadent, moist, robustly chocolaty, sweet enough but not too sweet. I used Trader Joe’s Dark Chocolate Bar and recommend using your favorite dark chocolate bar. I prefer using bars or baking chocolate rather than chocolate chips because I prefer the flavor and texture.

The molten, barely-set chocolate that oozes from the center is my idea of heaven.

Molten chocolate lava cake

Molten chocolate lava cake

Molten chocolate lava cake – INGREDIENTS:

  • 2 ounces dark chocolate or bittersweet baking chocolate (I used Trader Joe’s Dark Chocolate Bar; I prefer bars or baking chocolate to chocolate chips)
  • 1/4 cup unsalted butter (1/2 of 1 stick)
  • 1/2 cup confectioners’ sugar
  • 1 large egg + 1 egg yolk (discard white or save for another use)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon instant espresso coffee granules, optional but recommended (doesn’t make cakes taste like coffee and serves to enhance the chocolate flavor)
  • ice cream for serving, optional but recommended
  • hot fudge for serving (homemade or storebought), optional but recommended

Molten chocolate lava cake – DIRECTIONS:

  1. Preheat oven to 425F and spray two ramekins (about 3-4 inches in diameter or about 4 ounces each) with cooking spray, place ramekins on a baking sheet; set aside.
  2. To a medium microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until chocolate can be whisked smooth.
  3. Add the sugar, egg, egg yolk, and whisk until smooth.
  4. Add the flour, optional espresso granules, and stir until just combined; don’t overmix.
  5. Pour batter into prepared ramekins, divided evenly.
  6. Bake for about 12 minutes, or until edges are set but center is still soft; don’t overbake. Baking times will vary based on oven, ramekins, and climate variances; bake until as done as desired.
  7. Allow cakes to cool in ramekins for about 1 minute, gently rim the edges of ramekins with a paring knife, and invert over serving dishes to dislodge cakes.
  8. Optionally top with ice cream, hot fudge, and serve immediately. Cakes are best warm and fresh.
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