When we used to have Schwan’s Delivery, I used to get these little chocolate cakes where chocolate oozes out of the inside when you heat them up. These are desserts that they have at a lot of restaurants and in the grocery freezer case. I have been craving one for a long time, but refused to pay the grocery store prices for them.
Not too long ago, I found a recipe that I had long ago filed away to make these goodies. I think I never made them because I was worried that it would be difficult. Well, as you may have noticed, if I post a recipe here, that means it is not difficult. That’s just how I roll.
Chocolate Molten Lava Cakes
This recipe makes 4 cakes. (These can be shared between two people, unless you have a big sweet tooth)
I went to take a picture of my finished product, because I was so proud that I had made the cakes that I had been longing for. I placed one on a beautiful plate for photographing it. It promptly broke open and deflated. I took a few pictures anyway, but they were ugly. (Even though the cake was delicious!)
I then plopped out one out on a Blue’s Clues plate, not as worried, since I wouldn’t be taking a picture of it. It, of course, came out beautifully. So, here it is. My beautiful Chocolate Molten Lava Cake, on a Blue’s Clues plate:
These were delicious! They were very rich and chocolatey though. So, like I said earlier, these can easily be shared, unless you have an especially sweet tooth.
Also, be sure to warn those that you’re serving that they are very hot when served. They can be cooled a little while before serving, if desired.
- 4 squares Baker's Semi-Sweet Baking Chocolates
- ½ cup (1 stick) butter
- 1 cup powdered sugar
- 2 eggs
- 2 egg yolks
- 6 tablespoons flour (I used half white/half whole wheat)
- Whipped Cream (my favorite is ReddiWhip)
- Preheat oven to 425 degrees. Butter (or spray) four custard cups (3/4 cup) or souffle dishes. Put these cups/dishes on a cookie sheet.
- Microwave your chocolate and butter in a large bowl for one minute (on high), or until your butter is completely melted. Stir this mixture with a wire wisk until the chocolate is completely melted.
- Stir in sugar until well blended.
- Wisk in eggs and egg yolks.
- Stir in flour.
- Divide batter between your four cups/dishes.
- Bake for 13 - 14 minutes. You'll want the sides of the cakes to be firm, but the centers to be soft. After taking them out of the oven, let them stand for one minute.
- Carefully run a thin knife around the cakes to loosen them from the cups.
- Invert the cakes onto dessert plates, and serve immediately (topped with whip cream).
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