Here is a decadent and lovely dessert for two. But since it is my go to ‘I must have chocolate after a long day’ recipe of choice…it also is a superb recipe for one…that leaves another in the fridge for later cravings!
It is a beautiful marriage of baked chocolate outside and gooey chocolate inside, with minimal effort and from pantry staples.
These cook up best in 3/4 Cup oven safe ramekins. Subsequently placing cooked ramekins into larger bowl after baking, allows these to be eaten piping hot from the oven – which is how I highly recommend to eat them (Netflix optional). The longer the cake is allowed to cool, the more the centre will solidify. Still a delicious cake, but not the same.
Molten Lava Cakes
Ingredients:
- 4 Ounces Sweet or Semi- Sweet Chocolate
- 1/4 Cup of Butter
- 1/2 Cup Icing Sugar
- 1 Egg
- 1 Egg Yolk
- 3 Tablespoons of All-Purpose Flour
Directions:
Preheat the oven to 425 degrees.
Butter 2 Ramekins (3/4 Cup each).
In a medium sauce pan carefully melt butter and chocolate together stirring, with whisk, over low heat.
When the mixture is 3/4 melted, remove from heat and continue stirring until completely melted and smooth.
Off heat stir in icing sugar until well blended.
Quickly add in the egg, whisking constantly, so as to not end up with scrambled eggs.
Then add the egg yolk, again whisking constantly until incorporated. Stir in flour.
Divide the batter evenly between prepared cups.
Bake 12 minutes or until the sides are firm but the centre is still soft (with little sheen).
The cakes will continue cooking once removed from the oven.
Let stand 1 minute. Then serve immediately
This recipe can easily be doubled to make 4 servings. For more liquid centre, chill batter in the fridge, in the individual ramekins before baking. Unbaked batter in ramekins, can be sealed with plastic wrap and refrigerated overnight and up to 2 days before baking. Increase baking time by 2 minutes. Placing ramekins on baking tray can help with ease of getting in and out of the oven. Serving hot ramekins on another room temperature dish or bowl will facilitate serving while still hot.
Chocolate Molten Lava Cakes
A decadent chocolate cake with molten centre.
Ingredients
- 4 Ounces Sweet or Semi- Sweet Chocolate
- 1/4 Cup of Butter
- 1/2 Cup Icing Sugar
- 1 Egg
- 1 Egg Yolk
- 3 Tablespoons of All-Purpose Flour
Instructions
-
Preheat the oven to 425 degrees.
-
Butter 2 Ramekins (3/4 Cup each).
-
In a medium sauce pan carefully melt butter and chocolate together stirring, with whisk, over low heat. When the mixture is 3/4 melted, remove from heat and continue stirring until completely melted and smooth.
-
Off heat stir in icing sugar until well blended.
-
Quickly add in the egg, whisking constantly, so as to not end up with scrambled eggs. Then add the egg yolk, again whisking constantly until incorporated.
-
Stir in flour. Divide the batter evenly between prepared cups.
-
Bake 12 minutes or until the sides are firm but the centre is still soft (with little sheen). The cakes will continue cooking once removed from the oven.
-
Let stand 1 minute. Then serve immediately.
Recipe Notes
This recipe can easily be doubled to make 4 servings.
For a more liquid centre, chill batter in the fridge, in the individual ramekins before baking.
Unbaked batter in ramekins, can be sealed with plastic wrap and refrigerated overnight and up to 2 days before baking. Increase baking time by 2 minutes.
Placing ramekins on baking tray can help with ease of getting in and out of the oven.
Serving hot ramekins on another room temperature dish or bowl will facilitate handling while still hot.
This recipe is a slight adaptation from this original Molten Chocolate Cakes recipe.
