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Livestream replay:
Tonight we made a DELICIOUS classic American restaurant dessert: MOLTEN CHOCOLATE LAVA CAKES!!!
This was so SIMPLE to make!! Despite some camera difficulties that we hope to sort out this week(!), it took under 45 mins start to finish.
Surprise your friends and family with decadent chocolate deliciousness and let me know what you think!
XO, COCO
LINKS TO EQUIPMENT AND SPECIALTY INGREDIENTS BELOW.
Recipe
Yield: 4
Molten Chocolate Lava Cakes
Ingredients
- – 1 stick (4 ounces) unsalted butter, plus more for buttering ramekins
- – 6 ounces bittersweet chocolate
- – 2 eggs
- – 2 egg yolks
- – 1/4 cup sugar
- – 2 Tbsp all-purpose flour (or gluten free baking mix), plus more for flouring ramekins
- – Pinch of salt
- Accompaniment (optional) Vanilla ice cream, fresh raspberries, mint leaves for garnish
Instructions
- Preheat your oven to 425
- Heat the water for your double boiler in a medium saucepan. When the water is simmering place a glass bowl on top.
- While the water is heating, chop your chocolate with a sharp knife. Add the butter and chocolate to the bowl of the double boiler and stir until melted and fully combined.
- In a separate bowl, combine the eggs, egg yolks and sugar. With an electric mixer, combine until fluffy.
- Slowly pour a quarter or the melted chocolate and butter into the egg mixture, stirring constantly, to temper the eggs.
- Fold the rest of the chocolate and butter mixture into the eggs.
- Butter and flour four, eight-ounce ramekins.
- Spoon the cake mixture into each of the ramekins.
- Place ramekins on a tray and bake at 425 for 12 minutes, (check after 11). They should be JUST set in the middle
- Wait one minute for the cakes to cool slightly and then carefully flip each one onto a plate.
- Garnish as desired. Enjoy!
Equipment & Ingredients
And a 1-minute version for you 🙂
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