Do you need a show-stopper dessert for the upcoming (AHOMGSUPERSOON) holiday?
Do you want something that takes very little effort, and that you can even make ahead of time?
Do you want THE ABSOLUTE BEST LAVA CAKE I'VE POSSIBLY EVER HAD?!?
Good, you're smart. I like that about you.
I've already waxed poetic about my very deep love for lava cakes...it's chocolate cake...with a melt-y chocolate lava center.
At some point when it was just starting to get around that "Kayle likes to cook.", Michael's dad suggested I try out his wife, Jeanne's, recipe. She facebook messaged me the very simple recipe and I stored it away to try...at some point. To be honest, I wasn't that optimistic. I'm always nervous when trying a recipe that I don't have photos of or detailed instructions. But, I was in the mood to make some lava cake a couple weeks ago, and Michael suggested I try Jeanne's-I had all the ingredients so I figured, "Why not?" While I was baking these up I thought to myself, "Huh, there isn't that much chocolate in here, I wonder if these will be any good?"
Oh yeah past me, they are VERY good! AND you do not need to worry about whether or not they'll be underbaked enough or whatever so that the "lava" will come out: it will be perfect. The lava was the best part and it was no issue at all. These cakes are so so sooo perfect! And once you've portioned the batter into ramekins, you can cover and refrigerate until ready to bake. Since I like these best fresh, I just baked 2 at a time over the next few days (1 for Michael and 1 for me). I cannot say enough how perfect this recipe is. Amazing lava cakes. Just amazing. Jeanne is a smart lady.
Molten Chocolate Lava CakeIngredients:
Adapted from Jeanne's recipe
Adapted from Jeanne's recipe
- 5 oz. semisweet chocolate (you can use chips or chopped up bars)
- 10 tbsp. unsalted butter
- 3 eggs + 3 yolks
- pinch of salt
- 1 1/2 cups powdered sugar
- 1/2 cup flour (I used white whole wheat but all purpose would work too)
- Preheat the oven to 450 degrees. Grease six 6 oz. ramekins.
- In a microwave safe bowl melt the chocolate and butter together (heat on medium powder, stirring every 30 seconds). Let cool (but remain melted) while you prepare the rest.
- In a medium or large bowl vigorously whisk the eggs and yolks together.
- Whisk salt and powdered sugar into the eggs, making sure to break up any clumps.
- Whisk in flour.
- Fold the chocolate into the rest, full incorporating it.
- Divide batter evenly into the ramekins.
- If desired, you can cover and refrigerate until ready to bake. (I like to just bake as many as are being eaten immediately.)
- When ready, bake for 11-14 minutes (14-15 minutes if they've been refrigerated). The tops should just be set.
- Cool for at least 10 minutes, then turn upside down onto a plate. If the cake doesn't come out on its own, run a knife or fork around the edges, then try again.
- Dig in with a fork and ooh and ahh over the torrent of chocolate lava!