Molten Lava Cakes

Okay, so this is one of those desserts that’s been on my to-make list for awhile, and darn if it’s not incredibly simple & delicious!  I just can’t believe I waited so long to make it.  Don’t make the same mistake – make these right now!

Molten Lava Cakes Adapted from Baking Illustrated

2 Tablespoons flour

1 stick unsalted butter

8 ounces semisweet chocolate (I used Baker’s)

4 eggs

1 egg yolk

1 teaspoon vanilla

1/4 teaspoon coarse kosher salt

1/2 cup sugar

powdered sugar & raspberries for decorating, if desired

Preheat the oven to 375 degrees.  Line a baking sheet with 4 (8 ounce) disposable baking cups,  I used these.

On the highest speed – using the whisk attachment, beat the eggs, egg yolk, sugar, vanilla, salt, and sugar in the bowl of a stand mixer.  Beat for 5 minutes.  The mixture should become thick, yellow, and double in size.

In the meantime, melt the butter and chocolate in a large microwave-safe bowl, in 30 second intervals, stirring in between until the chocolate is almost completely melted.  Stir together the butter and chocolate until completely incorporated; set aside.

When the egg mixture is done, pour it over the melted chocolate mixture.  Then sift the flour on top, and fold it all together.  This will take about a minute of constant folding.

Using a 4 ounce scoop, place 2 scoops of batter into each disposable baking cup.  Place in the oven for about 12 minutes.  Watching carefully towards the end.  The edges will puff up and the middle should still be sunken.  Take out of the oven and carefully remove from the baking pan; serve immediately with powdered sugar, raspberries, whip cream, ice cream – or all of the above!!

If you cook these completely through they are still delicious, almost like a dense, moist, chocolate cake (if you want your cakes like this, then bake for about 15 minutes – they’ll still jiggle just a little in the center), if they are baked for too long, the cake ends up dry).

*This recipe makes only 4 – 8 ounce cakes.  Store any leftover molten cakes (covered) in the refrigerator for up to 3 days.  The dense cakes do not require refrigeration.