Author: Susanne at dishwithme.com
Have you ever experienced molten chocolate lava cakes? If you haven’t, you need to. If you have and you’re anything like me, it was love at first bite, am I right?
The first time I had them was on a cruise. On my last cruise, I had one for dessert every single night after dinner. They were amazing.
This is great for dessert any time, because of its deliciousness and ease of effort in creating. That being said, it is absolutely PERFECT to make for a special occasion, like Valentine’s day.
A handful of ingredients and a few minutes and you will have this amazing ooey, gooey, decadent dessert. Add a dollop of vanilla ice cream, freshly made whipped cream, or a small drizzle of my RASPBERRY SAUCE and you have a masterpiece.
HELPFUL HINTS FOR MOLTEN CHOCOLATE LAVA CAKES
I place the ramekins on a foil lined baking tray. This is just in case the chocolate overflows. The less clean up the better, as far as I am concerned.
Timing is key for the success of this dessert. Properly cooked, the sides should be firm and starting to pull away from the edge of the ramekin, but the center should still be jiggly. So, check at the earliest time stated and judge from there whether it should be left for a minute or two longer.
Best served immediately.
- Granulated sugar
- Cocoa powder
- Kosher salt
- Pure vanilla extract
LINKS TO OTHER RECIPES
THE AMAZING CALIFORNIA CHICKEN SANDWICH Since this sandwich is nice and light, there will be plenty of room for dessert.
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LINKS TO EQUIPMENT/PRODUCTS USED
This is the mixer that I use in this recipe.
These 4 ounce ramekins are the perfect size to use.
You’ll need a large mixing bowl for this recipe.
A spatula like this is used almost daily in my kitchen.
A foil lined baking sheet will make for easy cleanup.
- Baking sheet
- Mixing bowls
- Handheld electric mixer
- 1 stick Butter plus extra for preparing ramekins
- 1 cup Sugar
- 4 eggs
- 1/4 cup Flour
- 6 Tablespoons Cocoa powder plus extra for preparing ramekins
- 1/4 teaspoon Kosher salt
- 1 1/2 teaspoons Pure vanilla extract
- Pre-heat oven to 450°F.
- Line a baking sheet with foil.
- Butter and and dust 6 ramekins with cocoa powder and place on the foil lined baking sheet.
- Place butter in a microwave safe mixing bowl and heat until melted, approximately one minute.
- In the same bowl, add the sugar and eggs to the melted butter. Using an electric mixer, beat on medium until thick and fluffy.
- Add the remaining ingredients to the mixture and blend until smooth and well incorporated.
- Divide the mixture between the buttered and cocoa powder dusted ramekins.
- Bake in pre-heated oven for 6 to 8 minutes.
- The sides of the cakes should be firm, but the center should still be loose and jiggly.
- Cool for 5 minutes, then invert onto a dessert plate or bowl.
- Garnish with ice cream, whipped cream, berries, or my raspberry sauce, if desired.