Wednesday, February 10, 2010

Recipe: Molten Chocolate Lava Cake

Molten Chocolate Lava Cake
Courtesy of

1 cup unsalted butter or unsalted margarine
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour 
8 extra-large paper muffin cups (or use 4 ramekins)
1 (6-ounce) container rasberries
1/2 cup confection sugar 

Pre-heat oven to 450 degrees F and adjust oven rack to middle position. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolved. Beat egg mixture into chocolate until smooth. Beat in flour until combined.*

Spray muffin papers, or ramekins, with vegetable cooking spray. Fill 4 ramekins or 8 extra-large muffin papers with chocolate mixture, about 3/4 of the way. 

Bake until batter puffs but center isn't set, about 8-10 minutes. Carefully lift cakes from tin and pull paper lining off of cake, or serve in the ramekin (as shown above). Top each cake with sifted confection sugar and a couple of rasberries. ENJOY!

*The great part about this recipe is that you can make it in advance! Just refrigerate and return mixture into room temperature an hour before baking! 


Victoria said...

I approve this recipe, when you made these they were to DIE for!!!

Now that I have the recipe I can't wait to make them myself!

Couture Bowl said...

Looks delicious! I'll have to try them :)

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