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.

INGREDIENTS

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

DIRECTIONS

1. Heat oven to 425 degrees.
2. Spray four 6-oz. ramekins with cooking spray and dust with cocoa powder.
3. 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.
4. In a small bowl, whisk flour, powdered sugar, and salt.
5. In another small bowl, whisk eggs and yolks.
6. Pour flour mixture and eggs into the bowl of melted chocolate, slowly stirring the ingredients together with a spatula until smooth.
7. Spoon batter evenly into prepared ramekins, place ramekins on a baking sheet, and bake for 12-14 minutes (until sides appear sold/firm).
8. 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.