February 15, 2010
Molten Lava Cake
Sweets for your valentine! Melt in your mouth molten lava cake! This dessert is so small is and great for after a dinner, served with a variety of garnishes.
Yields: 6 ramekins; 12 muffin tins sized cakes
8 0z bittersweet or semisweet chocolate (1 cup)
10 tablespoons butter
1 1/2 cup powdered sugar
1/2 cup flour
3 egg whites
1 tbs vanilla
** Add any flavoring, such as coffee or peppermint.
Preheat oven to 425
Grease either 6 6 oz. ramekins or 12 muffin tins. I used butter to grease mine. I did half and half to see which I’d like best. I grabbed some additional butter and rubbed it all over the tins. I don’t have ramekins, although I want them so much! Think of all the options! French onion soup! Oh yum!
Add all 10 tbs of butter and 8 oz. of chocolate to a medium sized, microwave safe bowl. Heat for 1 minute and stir. Then heat for 30 second intervals, stirring in between each until smooth.
Bake for 10 minutes. Actually I’d bake for 8 minutes. Mine were a little too unmelty, unlava-like on the inside. Maybe its cause I left them in there for 1 minute longer since I was washing all my dishes.
Take out and serve immediately. If you have ramekins, its easier, just invert onto plate and serve. With muffin tins, I ran a knife around them, making sure they weren’t stuck and then took a knife and stuck it under the cake gently and flipped into a plate, upside down.
Then I decorate.
And then we ate. and enjoyed. MMMMM
You can serve with anything you’d like; caramel, berries, cool whip, butterscotch, cherries…Whatever you like with warm chocolate cake. I served mine with powdered sugar, vanilla bean ice cream and caramel syrup.