Dark, rich and oh so’ decadent.
First blog post yayee!
About time I put down Downton Abbey and hit publish on the first post I had secretly stashed away waiting for the right time. Well this is it, as good as it can get. With summer almost over for most of us, with college opening up soon, I am just about now getting started with the blog I had to presumably launch last year, and then this June, and then in July…. Alas, better late than never. And what better way to kick start this, hopefully, burgeoning blooming fabulous blog than with…..CHOCOLATE!
That thick sludge of chocolate with the melting vanilla ice cream; makes for one killer combination.
The recipe is so easy and takes just about thirty minutes from start to finish. A few ingredients is all you need.
A molten lava cake is all about the chocolate. So I’d highly recommend using the best quality brand of chocolate you can find. You can really taste the difference.
I use a combination of dark chocolate, Lindt 70% Cocoa, and Hershey’s semisweet chocolate chips, just to get the right balance. You could go all semi-sweet or all dark, and, fair warning, just stay away from milk chocolate or you’ll end up with sickeningly sweet cakes.
To make these tiny pieces of chocolate haven you need to melt the chocolate along with the butter, beat in the eggs and sugar. Then fold in the flour. Transfer the mix in the prepared pans. Bake for about 12 to 15 mintues, and that’s it! You’re done.
The key is in the timing. Cook these cakes for a smidgen more than the stated time …will result in cakes good enough but minus the lava, minus the ooey gooeyness. Undercook them and the cakes won’t hold their shape.
You can make them in ramekins, and then serve them in the ramekins. But if you, like me, don’t have ramekins, and see no need to go buy them, then go ahead and make them in a muffin tray like I did. They turn out beautiful. Miniature molten lava cakes, the perfect serving size.
They’ll be wiped out in seconds.
Molten Lava Cakes
Prep Time: 15 minutes Yields: 8 mini ones
Cook Time: 12 to 15 minutes
8 ounces (227g) bittersweet or semisweet chocolate
½ cup (115g) butter
1/2 cup granulated sugar
1/2 cup flour
1 teaspoon vanilla extract
Preheat oven to 200 degrees C.
Butter a muffin tray or ramekins well. Sprinkle cocoa powder, shake off the excess.
Melt the chocolate and butter in a double boiler (in a bowl over a pan of simmering water).
In the bowl beat the eggs and sugar until pale, about two minutes, beat in the vanilla.
Stir in the egg mixture into the chocolate and then add the flour, mix well. Divide the batter among the prepared ramekins or a muffin tray and bake for 12 to 15 minutes, the edges should be firm and set but the center will still look a little wet.
Run a knife loosely around the edges and turn them out of the muffin tray or ramekins.
Serve immediately with vanilla ice cream or a dollop of whipped cream.
Recipe source: Delicious shots