I know it's Lent, and I apologize if you gave up chocolate. But this photo has been on my desktop since Valentine's Day and I just "need" to deal with it before it manages to get lost. Besides, you can always plan this yummy dessert for a special birthday or anniversary celebration after Easter or on a Sunday.
This recipe is very popular in my house (as well as all over the internet) and that's because it's 1) chocolate, 2) easier than pie, 3) chocolate. It is not, however, low in fat, so I highly recommend sharing a cake (with someone who doesn't eat much of it), or skimping on another food to leave room (you didn't really want that broccoli anyway, did you?). This recipe makes 4 cakes, but I usually either adjust the recipe to make 6, or if I'm making 5, skimp a little in each cup and spoon the rest into a fifth -- adjust for less bake time if you do the latter.
The picture is the serving I gave my husband, and I didn't take it away from him after he took the first bite and the "lava" oozed out. Sorry.
Molten Lava Cakes
serves 4
4 squares semi-sweet chocolate
½ c. unsalted butter
1 c. powdered sugar
2 eggs
2 egg yolks
6 T. flour
Preheat oven to 425 F.
Butter 4 (3/4 c. size) custard cups or ramekins.
Place on baking sheet.
Microwave chocolate and 1/2 c. butter in large microwavable bowl
on HIGH for 1 min.
Stir in sugar until well blended.
Whisk in eggs and egg yolks.
Stir in flour.
Divide batter between prepared custard cups.
Bake 14 - 17 min. or until sides are firm but centers are soft.
Let stand 1 min.
Carefully run small knife around cakes to loosen.
Invert cakes onto dessert dishes.
Top with whipping cream and serve immediately (should be served hot from the oven -- if you let them sit they will continue baking and may not be gooey when you do serve them).
* Batter can be made up to a day ahead.
Pour into prepared custard cups, cover with plastic wrap and refrigerate.
Bake as directed.
serves 4
4 squares semi-sweet chocolate
½ c. unsalted butter
1 c. powdered sugar
2 eggs
2 egg yolks
6 T. flour
Preheat oven to 425 F.
Butter 4 (3/4 c. size) custard cups or ramekins.
Place on baking sheet.
Microwave chocolate and 1/2 c. butter in large microwavable bowl
on HIGH for 1 min.
Stir in sugar until well blended.
Whisk in eggs and egg yolks.
Stir in flour.
Divide batter between prepared custard cups.
Bake 14 - 17 min. or until sides are firm but centers are soft.
Let stand 1 min.
Carefully run small knife around cakes to loosen.
Invert cakes onto dessert dishes.
Top with whipping cream and serve immediately (should be served hot from the oven -- if you let them sit they will continue baking and may not be gooey when you do serve them).
* Batter can be made up to a day ahead.
Pour into prepared custard cups, cover with plastic wrap and refrigerate.
Bake as directed.
3 comments:
ahhhhhhhhhhhhhhhhhhhhhhh, ohhhhhhhhhhhhhhhhhh, yummmmmmmmmmmmmm, I did give up chocolate for lent! I don't think I'm even brave enough to make and freeze, so there's just one thing missing in this post you know - scratch and sniff! LOL
Barb, I made these for our traditional Valentine's Day meal because you mentioned it awhile back (I think?) Anyway, they were great! And Jim wanted to know what that white stuff on it was (now I do remember, because you said you have to use the real stuff and not cool whip). And now I think I am forbidden from ever buying cool whip again. It is so much better, and as soon as this baby's born I am going to experiment with different flavors (liquers)! Thanks again!
Nicole
Sorry, Renee -- I think scratch and sniff would make it worse. At least I saved you that!
Nicole -- yes real whipped cream. Even from a can (as pictured above) is 100 times better than cool whip.
PS Maybe you can a beer-flavored whipped cream for Jim!
Post a Comment