Do you know what they only thing better than chocolate is? Warm Chocolate! (brownies fresh out of the oven, hot cocoa, hot fudge) Are you still going to argue with me about this? So with the approach of Valentine’s Day, I give you Chocolate Lava Cakes.
One year for Christmas, my mother gave me a chocolate lava cake mix from King Arthur’s Flour, which was very convenient to have on hand to make two at a time. But I’ve never seen the mix in supermarkets. So when I ran out I had to by the ones in the freezer section. But the existence of these two different types of convenience lava cake products got me thinking – they just can’t be that hard to make.
So a search of the internet led me to this recipe at Cheri on Ice. With baking, I don’t believe in deviating too much from an established recipe (since measurements are more crucial to the finished product than cooking – you can’t just add extra flour the way you add extra garlic). Therefore, I didn’t deviate much from this recipe. Though I skipped sprinkling in the chocolate flakes in the middle layer, and I dusted the greased baking dishes with cocoa powder instead of flour. [If you like mocha I think you could also dust them with instant coffee.] My experience with the recipe was that it needed a longer cooking time than hers; so that is what you see posted below, but everyone’s oven is a little different, so keep an eye on yours during the last few minutes of cooking.
I used aluminum (tin foil) pudding cups, that are pretty easy to get over here in the UK, but if you can find disposable jumbo cupcake trays (they need to hold at least 6 oz of water) you could cut those up to make individual servings, otherwise you can use ramekins as long as you won’t miss them while they are in your freezer. (To be honest I mostly use mine for holding dips, not baking so their absence is probably manageable.)
Here is what you will need:
Grease ramekins, dust with cocoa powder, and set aside:
Melt chocolate and butter in a double boiler.
Beat eggs, egg yolks, and sugar until pale.
Add flour and mix.
Add chocolate mixture and beat until glossy.
Scoop into ramekins.
Wrap in cling film and freeze (if freezing for later).
Bake in oven using the appropriate directions. The edges should be dry with a wet center.
Remove from oven and let sit for 2 minutes. Then invert onto plate.
Recipe serves 6
- 8 oz of dark chocolate
- .75 cups of butter
- 3 large eggs
- 3 large egg yolks
- .3 cup, plus 2 tablespoons of sugar
- 6 tablespoons of all-purpose flour
- cocoa powder for dusting
- 6 ramekins
- cooking spray
- Grease and dust ramekins with cocoa powder and set aside.
- Melt butter and chocolate in a double boiler. Stir until smooth.
- In an electric mixer on medium, beat eggs, egg yolks, and sugar until pale. Reduce speed and add flour, mix for another minute. Then add chocolate mixture and mix until glossy.
- Portion equally into the six ramekins.
- Either bake or freeze and bake later. See directions below.
To Bake Immediately: Bake in a pre-heated 350° F oven for 12-15 minutes (ovens vary so you can start checking at 10 minutes). Watch carefully, the center should still be wet to get the molten filling. (Don’t stress – if you bake all the way through you will still get a tasty chocolate cake.)
To Bake from Frozen: Bake in a pre-heated 400° F oven for 15-18 minutes. Same rule applies about the wet center.