Chocolate Molten Lava Cake
I reviewed several chocolate lava cake recipes and finally came up with my own version. I don't like to waste egg whites or yokes, so my version doesn't require any egg separation. The cake is extremely moist and our family enjoyed celebrating my husband's birthday with this yummy dessert.
Ingredients:
Butter as needed
4 eggs
3 tablespoons white sugar
1/2 cup 60% cocoa chocolate chips
5 tablespoons butter
4 tablespoons unsweetened cocoa powder
1 pinch salt
1/8 teaspoon vanilla extract
Generously butter the inside of 4 (5 1/2 ounce ramekins). Place them in a casserole dish.
Whisk together the eggs and sugar until light and foamy
Melt chocolate and butter in a microwave save bowl in 30 second intervals stirring after each melting (1-3 minutes)
Pour chocolate mixture into egg and sugar mixture
Add cocoa powder to mixture
Add flour and salt and vanilla to the mixture
Pour batter into a 4 cup measuring cup and then pour into each of the 4 ramekins, tap on counter to eliminate any air bubbles
Refrigerate 30 minutes.
Preheat oven to 425 degrees
Arrange ramekins in a casserole dish and pour enough water into the casserole dish to reach halfway up the ramekins.
Bake in the preheated oven for 18 minutes.
Set aside to cool for 15 minutes
Loosen the edges from the ramekins with a knife. Invert each cake onto a plate and dust with powdered sugar.
Ingredients:
Butter as needed
4 eggs
3 tablespoons white sugar
1/2 cup 60% cocoa chocolate chips
5 tablespoons butter
4 tablespoons unsweetened cocoa powder
1 pinch salt
1/8 teaspoon vanilla extract
Generously butter the inside of 4 (5 1/2 ounce ramekins). Place them in a casserole dish.
Whisk together the eggs and sugar until light and foamy
Melt chocolate and butter in a microwave save bowl in 30 second intervals stirring after each melting (1-3 minutes)
Pour chocolate mixture into egg and sugar mixture
Add cocoa powder to mixture
Add flour and salt and vanilla to the mixture
Pour batter into a 4 cup measuring cup and then pour into each of the 4 ramekins, tap on counter to eliminate any air bubbles
Refrigerate 30 minutes.
Preheat oven to 425 degrees
Arrange ramekins in a casserole dish and pour enough water into the casserole dish to reach halfway up the ramekins.
Bake in the preheated oven for 18 minutes.
Set aside to cool for 15 minutes
Loosen the edges from the ramekins with a knife. Invert each cake onto a plate and dust with powdered sugar.
 |
| Eggs and Sugar whisked together |
 |
| Melted chocolate added to the mixture |
 |
| Water added to casserole dish before putting it into the oven |
 |
Finshed dessert..notice I needed to take a bit before taking a picture :-)  |
.jpg)
Comments
Post a Comment