Molten Chocolate Lava Cakes
From Autumn!
Makes 2 8oz ramekins (we bake one and share it, and keep the other in the fridge for up to 3 days before baking).
Makes 2 8oz ramekins (we bake one and share it, and keep the other in the fridge for up to 3 days before baking).
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3 ½ oz bittersweet chocolate
2 ½ oz butter 2 eggs 1 egg yolk 3/4 cup powdered sugar 1/2 tsp vanilla ½ tsp cinnamon ¼ cup flour |
Preheat oven to 425°. Very generously butter two 8 oz ramekins and then dust with sifted confectioners sugar.
Melt the chocolate and butter in the microwave. Set aside to cool. Whisk eggs and egg yolks to combine. Whisking constantly, sift the confectioner’s sugar directly into the eggs, then whisk in vanilla. Whisk in the chocolate mixture then the cinnamon and flour. Pour batter into 2 prepared ramekins, bake @ 425 for 15 mins. They'll continue to cook in the ramekins once out of the oven - invert onto serving platter immediately if you want them very runny, or wait a couple minutes to allow for a firmer cake. Serve with unsweetened whipped cream and berries. |
Also makes 3 5 oz ramekins. Lower the oven temperature by 25 degrees and bake roughly the same time.
Notes:
Nutrition:
Notes:
- I doubled this recipe and it filled 4 6oz ramekins to the brim with a few tbsp left over. Baked for 15 min, then let sit for two minutes. Came out PERFECT. We did learn that 6 oz cakes are too big for one person.
- I ditched the butter + cocoa powder for my professional non-stick spray; worked like a charm, much easier to prepare.
- Next time, make a single recipe, and allocate into 4 4 oz ramekins; one cake per person. If you do this, reduce the temp and don't let them sit at all before unmolding.
- Freezing: these cakes can be frozen, then baked!
- Attempt the First: we let a 4 oz frozen cake thaw on the countertop for about 10-20 minutes, then baked at 400° for 14 minutes. The center still looked too molten, so we popped it back in for 2 minutes. Then, we removed it from the oven and let it sit for 4 minutes before plating. It was a bit overdone; next time, try the same timing but unmold it immediately.
Nutrition:
- 123g per recipe; 62g per 8 oz cake, or 31g per 4 oz cake