I love chocolate, but I don’t like chocolate cake. Weird, right? That’s just me. I love chocolate, but I don’t like chocolate milk. I know – what a travesty 🙂 But Chocolate Molten Lava Cakes are a definite weakness for me! This recipe is the most simplest, fastest and seriously delectable recipe I have ever come across with regards to molten cakes. This is adapted from Paula Deen’s recipe, so be ready for that stick o’ butter! Warning: you will be consuming many times over your calorie limit but you will love it!!!!
Ingredients:
10 tablespoons (1 1/4 stick) butter (I used 1 stick and it was still fine)
8 oz (1 cup) chocolate chips (any type of chocolate chips will work but I recommend semi-sweet or a combination of bitter and semi-sweet)
1/2 cup all-purpose flour
1 1/2 cups confectioners’ (powdered) sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
Method:
1. Preheat oven to 425 degrees F. Spray 6 -6 ounce custard (ramekin) cups or cupcake tin.
2. In a medium microwavable bowl, melt chocolate chips and butter in the microwave for 60 seconds and then in 30 second increments until smooth (about 1.5-2 minutes total).
3. Add flour and sugar to chocolate/butter sauce. Stir in the eggs and yolks until smooth. Add vanilla and mix everything until combined. Divide the batter evenly among the each cups.
4. Place cups on top of a cookie sheet (I just put them on the shelf in the oven) and bake for 6-7 minutes.
5. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates or you can serve each molten lava cake still in the cup.
Some optional “finishing” ideas are: sprinkle powdered sugar on top, add a dollop of whipped cream or ice cream, add raspberries or strawberries, or any combination of the above. I have made this recipe several times and everyone loves it!!Enjoy!
N.B. The photograph was taken from Justataste.com because I devoured mine before I could take a picture of them 🙂
