Thursday, May 23, 2013

Chocolate Lava Cakes

My. Husband. Loves. Chocolate.  He does not even consider it a dessert if it doesn't have contain chocolate.  Which is somewhat of a shame because I do enjoy a good pie, cobbler, spice/pumpkin dessert every once in a while. But personally, I would choose savory over sweet any day.  

I found this recipe years ago and I kid you not, Matt will ask me at lease once a week to whip up some lava cakes.  Of course I do not oblige because I these are incredibly decadent... and lacking in the nutrition department.  But he asked tonight and since he has made us dinner for the past two evenings, I decided to spoil him a bit.  

For a while, I would always make these in individual ramekins but my friend Jaeda turned me onto the genius idea of making them in a cupcake tin.  Worked like a charm! 

Melt the butter and chocolate in 30 second increments, stirring after each time.

Instead of buttering and flouring, you will be buttering and sugaring

Beat the eggs, yolks, sugar, salt and vanilla until they are a light, pale yellow color.

Chocolate Lava Cakes
Preheat over to 350 degrees
12 tablespoons. unsalted butter
ounces good chocolate (2 ounces unsweetened, 4 ounces semi-sweet)
large egg yolks
large eggs
1/2 cup sugar
pinch of salt
1 teaspoon vanilla
cup flour
1/2 cup sugar

    Place butter and chocolate in microwave safe measuring cup or bowl and microwave in 30 second increments  stirring in between.  Heat until both butter and chocolate is completely melted and combined.

Beat the eggs, the egg yolks, sugar, salt and vanilla with a mixer on medium-high speed for about 5 minutes, until they are thick and a light yellow color.On low speed gradually add the flour and then the chocolate/butter mixture.

Coat the cupcake pan with non-stick cooking spray and dust with the sugar. Tap out the excess sugar but make sure they are well coated. Pour the  batter into the ramekins filling them about 7/8 of the way to the top.

Bake for 12-14 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. Unfortunately, this dessert has very thin line between being under and over done.

Remove from the oven and let sit on a cool surface for about 2 minutes. Run a paring knife between the cake and the pan to loosen. Invert the cupcake pan over a foil lined cookie sheet and flip over. Tap the pan lightly and lift off the cookie sheet.. Top with powdered sugar and garnish with fresh fruit, whipped cream, vanilla ice cream, caramel sauce and anything else sweet!  

If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. I cooked mine about a minute or two too long.   If the cake does not come out, then make sure it is well buttered and covered in sugar.


  1. My husband is the opposite -- he hates chocolate! But I love it and will have to try this recipe sometime :)

    1. I wish my husband like something other than chocolate! I think I baked these a tad too long. They are supposed to be more "lava-y"!


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