This recipe is so delicious, impressive and so easy I've got it to memory. It comes out great every time. Never had a flop. There are few ingredients, so use the best available. What I love is.. well, CHOCOLATE. And this recipe shows it off. You can vary the taste with different chocolate choices. Good excuse for buying up a bar or two of the different boutique chocolates out there.
It is a great recipe for a dinner party.. you can make ahead (up to 3 hours) and bake when ready to serve.
Here you can see it in action... oozing chocolate heaven.
Chocolate Note: I like to always use at least 4oz. semi-sweet and vary the other 4oz. Bittersweet, dark, very dark.. the more you make the more you'll want to experiment.
Molten Lava Cakes
Prep:
Butter and flour well 4 custard cups or ramekins, set aside
(tip: if you mix a little cocoa powder with the flour it won't be white)
In a double boiler melt til smooth:
8 oz good chocolate (semi or bittersweet.. I prefer a blend)8 oz. butter (If using unsalted, add a pinch of sea salt)
In a bowl whisk til pale and light (1min):
2 eggs + 2 yolks1/4 c. sugar
Add melted chocolate mixture to egg mixture and add:
2 teaspoons flour1/2 teaspoon espresso powder
Pour into ramekins or molds.
(At this point you can bake immediately or hold for up to 3 hours in the fridge. If baking later, be sure to bring to room temp first.)
Bake 450° 7 to 9 min. You want them puffed up but jiggly in the center.
Sit for 1 min and turn over onto plate.
Serve with ice cream or whipped cream (a must!)
