Wednesday, January 13, 2010

Molten Lava Cakes, revisited

You would think that one posting on Molten Lava Cakes should be sufficient, but I have been hooked on a new recipe and have to share it.  Who can say no to Molten Lava Cakes?  If you can, then I'm sorry, we can't be friends.  :)  This is one of those things that people assume you can't make at home, and if you can then they must be difficult.  Well as long as you have ramekins ( even muffin tins work), then yes, they can be made at home and quite easily too.
I have made these for company multiple times and everyone always Oohs and Ahhs.  Although I did have one guest who didn't know what it was and proceeded to smash and stir it up, then eat it with a spoon.  He got teased a lot after that.  I have also made these for myself on several occasions when Jared is gone for the night for a conference or camp out.  He is always impressed (shocked?) by just how many I can eat all by myself.  Most people can only handle one, but I've built up a tolerance over the years I think.
So what makes this new recipe so great?  I think it's three things- less sugar, a little salt, and the addition of cocoa powder.  I love the salt in this recipe, I think it really makes it, so don't leave it out.
So here's the recipe, so simple, so delicious.

Molten Lava Cakes
1/3 C flour
3 T cocoa powder
1/4 tsp salt
5 ounces bittersweet chocolate, chopped
1 stick butter, cut up
2 large eggs and 1 egg yolk, at roomp temp
6 Tbs sugar

Preheat oven to 400 degrees.  Prepare 6 ramekins (mine are about 4 .5 ounces) by spraying with baking spray (the kind with flour in it).
Melt chocolate and butter over low heat until just melted.
In large bowl, whisk eggs, yolk, and sugar until well blended.  Add the dry ingredients (flour, cocoa, and salt) and stir them in.  Then, slowly, stir in the melted chocolate.
Divide the batter evenly among the ramekins, I use a 1/3 C measure for this, and they come out perfect.  Place the ramekins on a baking sheet and bake for about 12 minutes.  The sides will have risen, but the center will still be sunken and look a little wet.  Remove from oven and let sit for a few minutes before overturning onto plate.  Serve with whipped cream. 

Extra Tip!!  If you don't have ramekins, just use muffin tins!  Regular size is fine.

Coming Soon: Cream Puffs!