February 15, 2011

Molten Lava Cake

This recipe is the reason I will never again buy molten lava cake at a restaurant.  It was one of the simplest recipes I’ve ever made, and it was absolutely delicious.  I adjusted the recipe, which I found on page 160 of the February Woman’s Day, because all I had on hand were semi-sweet morsels. 


4 T. unsalted butter, plus more for the ramekins (I used salted butter b/c it was what we had)

1 T. flour, plus more for the ramekins

1/3 c. bittersweet or semi-sweet chocolate chips

1 large egg plus 1 large egg yolk

2 T. granulated sugar


Heat oven to 450 degrees. Butter two 6 oz ramekins and dust with flour.  Place butter and chocolate in a microwave safe bowl and microwave in 20 second intervals until the chocolate is melted.  Stir well after each interval.  Use an electric mixer to beat the egg, yolk, and sugar together for 1 minute on high.  This will make the egg mixture thick and lighter in color.  Add the chocolate and butter mixture and flour.  The recipe did not say to do so, but I tempered the eggs by adding the chocolate mixture slowly, a spoonful at a time.  Divide the batter between the two ramekins.  Bake for 8-10 minutes or until the middle slightly jiggles.  Let stand for 15 seconds and then run a knife around the edge of the ramekin to loosen the cake.  Put a plate on top of the ramekin and flip it over to release the cake.  Dust with a little powdered sugar if you like.  You could serve this with a raspberry sauce, caramel sauce, whipped cream, fruit, or ice cream. 

This is going to be my new favorite recipe to make for dinner parties.  It looks so impressive but takes little time and requires very simple ingredients.  Enjoy!

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