I served these individual cakes with a huge scoop of vanilla ice cream - a match made in heaven. Literally I liked the cakes better with ice cream than without. If you can't tell, I definitely enjoyed photographing them.
I know Valentine's day just passed but that doesn't mean you can't make a decadent chocolate dessert for the chocolate lover in your life (even if that person is yourself)!
So give these a go and good luck in the kitchen!
Molten Lava Cakes
Adapted from Paula Deen
(makes 4-6 cakes)
6 oz bittersweet chocolate chips (or dark chocolate)
2 oz semisweet chocolate chips
10 tbs butter
1/2 cup all purpose flour
1 1/2 cups confectioner's sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract
Preheat the oven to 425 Fº. Grease and set aside 6 baking cups (muffin tin or ramekins).
Melt the chocolate and butter in the microwave or using the double boiler method. To do that, set a pot with 1" water to come to a simmer. Place the bowl of chocolate and butter over the pot so that the water does not touch the bottom of the bowl.
Stir occasionally and soon enough you'll have the smoothest melted butter and chocolate mixture ever.
Add the flour and sugar to the mixture. It'll become extremely hard to mix but thats ok.
Add the eggs and vanilla extract and keep stirring it. It'll come together into a smooth lump free batter.
Pour the batter evenly into the baking cups. I got 4 slightly bigger cakes out of the batter. Bake it for 14 minutes (or a few minutes longer for less cakes). The outside will be firm but the center will be runny. Run a knife along the edges to loosen the cake and invert it onto a serving plate. Enjoy!
So give these a go and good luck in the kitchen!
Molten Lava Cakes
Adapted from Paula Deen
(makes 4-6 cakes)
6 oz bittersweet chocolate chips (or dark chocolate)
2 oz semisweet chocolate chips
10 tbs butter
1/2 cup all purpose flour
1 1/2 cups confectioner's sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract
Preheat the oven to 425 Fº. Grease and set aside 6 baking cups (muffin tin or ramekins).
Melt the chocolate and butter in the microwave or using the double boiler method. To do that, set a pot with 1" water to come to a simmer. Place the bowl of chocolate and butter over the pot so that the water does not touch the bottom of the bowl.
Stir occasionally and soon enough you'll have the smoothest melted butter and chocolate mixture ever.
Add the flour and sugar to the mixture. It'll become extremely hard to mix but thats ok.
Add the eggs and vanilla extract and keep stirring it. It'll come together into a smooth lump free batter.
Pour the batter evenly into the baking cups. I got 4 slightly bigger cakes out of the batter. Bake it for 14 minutes (or a few minutes longer for less cakes). The outside will be firm but the center will be runny. Run a knife along the edges to loosen the cake and invert it onto a serving plate. Enjoy!
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