Since my son was born, I haven’t really baked (other than some galactagogues for my wife soon after birth). These chocolate lava cakes were featured on Sally’s Baking Addiction for the February monthly baking challenge (although I didn’t get around to it until the very last day of March). It’s a simple recipe producing only four cakes, perfect to share with my wife for a relatively quick homemade dessert while freezing the leftovers to enjoy at a later date!
The recipe is really easy to prepare and contains ingredients that I usually always have in stock. We decided to enjoy ours with a scoop of Nelson’s Mint Cookie Crunch ice cream, which ended up being a great decision. These chocolate lava cakes really hit the spot on this Friday night.
CHOCOLATE LAVA CAKES
Based on this recipe.
6 oz. (170 g) high quality semi-sweet chocolate, coarsely chopped
1/2 cup (115 g) unsalted butter
1/4 (31 g) all-purpose flour
1/2 cup (60 g) powdered sugar
1/8 tsp. salt
2 large eggs
2 large egg yolks
- Heat oven to 425 degrees.
- Spray four 6-oz. ramekins with cooking spray and dust with cocoa powder.
- In a medium heat-proof bowl, add chocolate and butter, then heat in microwave on high in 10 second increments, stirring after each until completely smooth.
- In a small bowl, whisk flour, powdered sugar, and salt.
- In another small bowl, whisk eggs and yolks.
- Pour flour mixture and eggs into the bowl of melted chocolate, slowly stirring the ingredients together with a spatula until smooth.
- Spoon batter evenly into prepared ramekins, place ramekins on a baking sheet, and bake for 12-14 minutes (until sides appear sold/firm).
- Allow cakes to cool for 1 minute, then cover each with an inverted plate to turn over (CAUTION: HOT). Add toppings and serve immediately.
NOTE: To reheat frozen cakes, first thaw the cakes in the refrigerator, then microwave for 20-30 seconds.