Molten Lava Cakes

Winter just seems to be lasting longer this year.

Molten Lava Cakes are warm and gooey chocolate eruptions, perfect to erase the winter blues….the ultimate dinner party chocolate treat.

Enjoy!

Print recipe

Serves	6
Inspiration	Better Homes and Gardens

Ingredients

1 3/4 Cups semi-sweet or dark chocolate chips
2 Tbsp whipping cream
3/4 cups butter
3 Large eggs
3 Large egg yolks
1/3 cup white sugar
1 1/2 Tsp vanilla extract
1/3 cup all-purpose flour
3 Tbsp unsweetened cocoa powder
powdered or icing sugar

Garnish

raspberries or blackberries or strawberries

Directions

Filling

In a small heavy saucepan combine 3/4 of a cup of the chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove from the heat. Cool and then cover and chill about 45 minutes or until firm.
Chocolate Mixture

Meanwhile, in a medium sized saucepan, cook and stir the remaining 1 cup of chocolate chips and the butter over low heat until melted.

Remove from the heat and cool on the counter.

Remove the filling from the fridge and form into 6 equal sized balls; set aside.

Lightly grease and flour six 6 oz custard cups or 3/4 cup souffle dishes. Place the dishes on a rimmed baking sheet.

In a large bowl, beat the eggs, egg yolks, white sugar and vanilla with an electric mixer on high speed for about 5 minutes or until thick and lemon coloured.

Beat in the cooled chocolate mixture on medium speed. Sift the flour and cocoa powder over the mixture; beat on low speed just until combined.

Spoon 1/3 cup of batter into the prepared dishes. Place one ball of filling into each dish.

Spoon remaining batter into dishes.

Bake in a preheated 400 deg F oven for 13 - 15 minutes or until the batter has puffed and the cakes feel firm at the edges.

Cool in the dishes 5 - 7 minutes. Using a knife, loosen the cakes from the sides of the dishes. Invert onto dessert plates.

Dust with icing or powdered sugar and garnish with a couple of berries.
Make Ahead Directions

Prepare as above until the cakes are just ready to be baked. Cover and chill until read to bake or up to 4 hours. Let stand at room temperature for 30 minutes, before baking as directed.