I made these cakes for a special Valentine’s Day dessert and they were phenomenal! So good, that I have made them once twice since then! Moist chocolate cake on the outside filled with warm, gooey fudge sauce in the middle. I topped mine with whipped cream and raspberries, but a scoop of vanilla ice cream, fresh strawberries or simply dusting them would confectioners sugar would also be delicious. The key to these little cakes is to not overbake them! Watch carefully and pull them from the oven as soon as the middle looks like cake, but is still a little wobbly.
Molten Lava Cakes
- 1/2 cup (1 stick) unsalted butter, plus additional for buttering ramekins
- 4 ounces semisweet chocolate
- 2 large eggs
- 1/4 cup sugar
- Pinch of salt
- 2 teaspoons flour
Butter the inside of two 6-oz ramekins.
Melt butter and chocolate in a small heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt in the bowl of a stand mixer until sugar dissolves. With the mixer on low, very slowly add the melted chocolate to the egg mixture. Beat in flour until just combined.
Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
Source: Adapted from allrecipes.com.