Lava Cakes: The Chocolate that Saved My Life
One winter evening, I (Stephanie) had a craving for chocolate. Okay, so that's not very unusual for me.
In the summer, I prefer double chocolate or Nutella gelato when the chocolate craving strikes. But in the winter, I want something warm. Something decadent. I want ooey-gooey chocolate that can indisputably save my life.
Not quite as easy to find.
I went to a local restaurant in search of this gooiness and tried their chocolate lava cake. It was...good. But should chocolate ever really be just GOOD?
I was determined to find a recipe that really did chocolate justice.
Since then, I have tried a variety of Lava cake recipes. For some, you insert a frozen ball of goo into the cake batter. For others, you use tablespoons for each tedious ingredient, and there's some where you have to chill everything for 15 min before actually baking them.
Must such a great things be so complicated? I hoped not and kept searching ...till I found this recipe. It's simple and brilliant and quickly became our favorite desert EVER.
The original recipe can be found at Delicious Shots, but as always, I tweaked it a bit for our taste and to make the process a bit more convenient. And without further adieu:
The Lava Cakes that Save My Life
- 8oz Bittersweet chocolate (I use about 1 cup)
- 8 tablespoon butter (1 stick)-plus more for ramekins
- 3 eggs
- 1/2 cup granulated sugar
- 1/2 cup flour
- 1 teaspoon vanilla
- A pinch of salt
Preheat oven to 400 degrees F.
Generously butter four 6 ounce ramekins. Place the prepared molds on a baking sheet and set aside.
Melt the chocolates and butter together in a double boiler. Stir frequently
In the bowl of an electric mixer, beat the eggs and sugar until pale, about two minutes, beat in the vanilla and the salt.
Slowly stir the melted chocolate and butter into the egg mixture, then add the flour and mix well.
Divide the batter among the prepared ramekins and bake for 12 to 15 minutes. The edges should be firm and set but the center will still look a little wet and jiggly.
Serve immediately with vanilla ice cream. You can serve them right in the ramekins, or run a knife around the edges to loosen the cakes and invert onto dessert plates. You cab also add a dusting of powdered sugar for a pretty and simple finishing touch.