You all know that I don’t really do the whole Throwback Thursday thing, but I’m throwing it back to this weekend when I whipped up some amazing chocolate molten lava cakes.
Chocolate cake + molten center = a happy Grad School Foodie
And this recipe by Emeril Lagasse is super simple to whip up!
It starts with a bunch of ramekins that are liberally greased with butter and flour.
I actually used baking spray (because I’m lazy) and the cakes didn’t come out of the ramekins easily (very frustration). Please don’t be like me… butter and flour them (well)!
The chocolate mixture of this cake is super simple.
Butter, powdered sugar, some heavy cream, and semi-sweet chocolate chips (Emeril uses bittersweet, so use whatever your heart desires!). Yum, yum, yum! They get melted slowly over a double boiler until the chocolate and butter melts.
Perfection. Please resist the urge to grab a spoon and dig in as it cools. And can you please marvel how shiny this chocolate is? You can see my kitchen curtains in it!
Now we just need to whip up the “cake” part of these babies and then it’s time to bake!
In the bowl of a stand mixer, combine eggs, egg yolks, sugar, salt, and vanilla. Whip the mixture on medium-high speed until it becomes light, pale yellow, and forms thick ribbons.
Sift in some flour.
Fold in the cooled chocolate mixture…
… and portion them into the ramekins. The recipe says that it makes 4 cakes but I think it actually depends on what size ramekin you used.
For me, this recipe makes four ½ cup ramekins, one 1-½ cup ramekins, and one size-undetermined heart-shaped ramekin. So I really can’t say how many cakes this will make – it’s totally individual to you!
Then all you need to do is bake in a 450 degree oven for 10-12 minutes.
And then dig in!
Chocolate Molten Lava Cakes
1 stick of unsalted butter
1 cup semi-sweet chocolate chips
2 tablespoons heavy cream
2 tablespoons powdered sugar
2 egg yolks
¼ cup granulated sugar
1 teaspoon vanilla extract
⅛ teaspoon of table salt
2 tablespoons all-purpose flour
Butter and flour to grease the ramekins
- Pre-heat your oven to 450°. Grease and flour your ramekins very well and place them on a baking sheet.
- In a double boiler (a glass bowl set over a pan of simmering water), melt butter, chocolate, heavy cream, and powdered sugar together – stir continuously until the mixture is smooth and glossy. Remove the chocolate mixture from the heat to cool.
- In the bowl of a stand mixer, add eggs, egg yolks, sugar, vanilla, and salt. Whip on medium-high speed until the mixture becomes light, pale yellow, and thick ribbons form – about 3 minutes.
- Sift in the flour into the egg mixture – fold to combine. Add in the cooled chocolate mixture and fold in gently.
- Divide the batter between each ramekin. Place ramekins into the oven and bake for 10-12 minutes, until the sides and top are just set but still soft. Remove from the oven and let them cool slightly before unmolding onto a plate.
Serve the cakes by themselves or with a dollop of slightly sweetened whipped cream.
Recipe slightly adapted from Emeril Lagasse.