I’ve never done a Molten Lava Cake. I’ve always wanted to, just haven’t gotten around to it. I hear they are very easy. I googled around to find one that had good ratings. The recipes vary greatly, so I decided to go to a reliable source: The Pioneer Woman. She liked this recipe from Tasty Kitchen.
Molten Chocolate Cake – by Brandielle
- 4 pieces (squares) Semi-sweet Baking Chocolate
- ½ cups Butter
- 1 cup Powdered Sugar
- 2 whole Eggs
- 2 whole Egg Yolks
- 6 Tablespoons Flour
- 2 cups Real Whipping Cream (seriously It’s So Much Better!)
- 2 Tablespoons Sugar
Preheat oven to 425 degrees.
Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream and whip until stiff.
Invert cakes on dishes and top with whipped cream.
I do make a mean pudding cake – which is basically an extra-large lava cake. And to make it even tastier, I substitute coffee for the boiling water. It doesn’t get any simpler than this:
- 1 cup flour
- ¾ cup sugar
- ¼ cup unsweetened cocoa
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- 3 tbsp oil
- 1 tsp vanilla
- 1/3 cup sugar
- 2 tbsp unsweetened cocoa
- 1 cup very hot coffee**
- 8×8 inch baking dish, lightly oiled
Preheat oven to 350°
This is a pudding style cake, so you don’t want to over bake it. You’ll serve it warm and directly from the pan. When you cut into it a thick, gooey chocolate center will be revealed.
From the top list: combine flour, sugar, cocoa, baking powder & salt. Combine milk, oil, & vanilla, mix well and add to flour mixture. Stir well. Pour batter into baking dish. From the bottom list: combine sugar & cocoa and sprinkle over batter. Pour hot coffee over batter – DO NOT stir. Bake for 30 minutes or until center springs back when touched, do not over bake.
** for a stronger coffee flavor, double the ground coffee to water ratio, or use espresso.
Also, for a fun read, head over to The Pioneer Woman.
2 thoughts on “Valentine’s Chocolates”
I’ve been thinking of something like this for Valentine’s too. It sounds simple enough to try 🙂
Tes, always good to see you! Let me know if you try how it turns out.
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