Recently, I asked you guys what you wanted me to make next. Amy commented that she wanted a decadent dessert. And, to me, nothing says decadence like CHOCOLATE! When I flipped through my pile of recipes, I came across several different recipes for Molten Chocolate Cakes. After reading through them all, I settled on one from Everyday Food magazine.
Is it a Keeper?
These were really good! Very rich, but very good! Make sure you watch the baking time carefully. I think I over baked mine. Next time, I think I’ll start checking them at the 10 minute mark.
I also liked these cakes with raspberries. I think it went very well together. The only thing that was missing was a cup of coffee! I think the coffee would have really intensified the chocolateliness!
These are easy to make and would make an elegant dessert for a dinner party or a special family treat! Definitely a keeper!
Watch me make them on WNEP’s Home and Backyard:
Chocolate Molten Lava Cakes
Compliments of It’s a Keeper
4 Tbsp unsalted butter at room temperature (plus more for ramekin)
1/3 cup granulated sugar (plus more for ramekin)
3 large eggs
1/3 cup flour
1/4 tsp salt
1 Tbsp instant coffee granules
8 oz bittersweet chocolate, melted
Confectioner’s sugar for dusting
Preheat oven to 400 degrees. Generously butter 6 ramekins (if you don’t have ramekins, you can use a muffin tin). Dust with granulated sugar, and tap out excess. Set aside.
With an electric mixer, beat butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. Turn mixer to low speed and add flour and salt. Mix until just combined. Beat in melted chocolate. Do not over mix.
Divide batter evenly among prepared ramekins. Place ramekins on a baking sheet and bake just until tops no longer jiggle when pan is lightly shaken, about 12-14 minutes. Remove from oven and let stand for 10 minutes.
To serve, turn out cakes onto serving plates. Dust with confectioners sugar.
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