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Wednesday, March 30, 2016

Super Easy Molten Lava Cakes

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

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 yolks
1/4 c. sugar
Add melted chocolate mixture to egg mixture and add:
2 teaspoons flour
1/2 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!)

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