MOLTEN LAVA CAKES

http://www.melskitchencafe.com/my-favorite-chocolate-molten-lava-cakes/

There is another recipe in the Lemon cookbook, but it didn't work as well for me as this one did.  But I could have been using the wrong dishes.

This is a perfect FHE dessert or a good dessert when you don't want lots of leftover cake.  Easy and super yummy.  I used 2-6 oz pyrex, 4-pampered chef (next time do 5) and 1 yellow silicon star.  I would cook for 10 minutes next time.  Did the butter/cocoa powder paste.  Worked really well.  You can also make these ahead and have them sitting in the fridge.  Would be a good summer treat as well because they don't cook very long.

My Favorite Chocolate Molten Lava Cakes

Not all chocolate is created equal and you want a great tasting, easy melting chocolate here, which means if at all possible, stay away from chocolate chips. The best melting chocolate chips, in my opinion, are Ghirardelli and they are usually my exception to the rule for using chocolate chips to melt in recipes such as this (Nestle, store brand, and Hershey's don't melt as well). Chocolate bars (found in the baking aisle - like Baker's brand or TJ's pound plus bars) work great.

Let's talk about greasing those ramekins. The idea is you want the chocolate cakes to fall out with no shaking, minimal pounding and no stress. Using a cooking spray with flour in it (like Baker's Joy) works great but may leave a bit of a white or yellow-ish residue on the outer edges of the cake (I don't think it's a big deal, personally). Often times, I make a paste of softened butter and cocoa powder and spread it generously into the bottom, edges and sides of the ramekins. You can tell from the pictures that it makes a bit of a darker edge on the cakes, but again, it doesn't bother me and the cakes come out easy peasy.

MAKE AHEAD INSTRUCTIONS: The cake batter can be made and spread into the ramekins 1-2 days in advance. Cover the ramekins with plastic wrap and refrigerate. Bake the cakes as directed (remove the plastic wrap, obvs), adding an extra 30-60 seconds to the baking time to account for the cold batter.

INGREDIENTS

• 1 cup (6 ounces) chopped semisweet or bittersweet chocolate (see note above)
• 10 tablespoons butter
• Pinch of salt (about 1/8 teaspoon - use more if using unsalted butter)
• 1/2 teaspoon vanilla extract
• 3 large eggs (about 5.75 ounces)
• 3 large egg yolks (about 1.65 ounces)
• 1 1/2 cups (6 ounces) powdered sugar
• 1/2 cup (2.5 ounces) all-purpose flour

DIRECTIONS

1. Preheat oven to 425 degrees F.
2. Grease the bottom and sides of six 6-ounce custard cups or ramekins very well (see note above).
3. In a medium bowl (or in a saucepan on the stove), melt the chocolate and butter together until smooth (don't overheat!). Off the heat, stir in the salt and vanilla. Let the mixture cool to room temperature (it can be slightly warm but not hot).
4. In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat the eggs and egg yolks together until thick and light in color, 2-3 minutes (don't skimp this step!).
5. Add the powdered sugar and mix until combined. Add the cooled, melted chocolate mixture and the flour and mix with a spoon or spatula just until combined and no streaks remain (don't overmix). Divide the batter evenly among the ramekins and place the ramekins on a large baking sheet with a couple inches between each dish (for air to circulate).
6. Bake for 12-13 minutes until the sides are set and the cakes feel soft when touched in the center. The timing is really important here and a lot will depend on if your oven bakes hot or cool. You want the cakes to bake long enough to form a crust around the molten filling without baking all the way through.
7. Remove from the oven and let sit for 1-2 minutes. Run a small knife or metal spatula around the edges to loosen. Place a plate upside down on the ramekin, and holding onto both the plate and the ramekin, carefully flip so that the cake falls out onto the plate (tap very lightly on the bottom of the ramekin if the cake doesn't come out right away).
8. Dust the cakes with powdered sugar or serve with whipped cream and strawberries or ice cream and hot fudge sauce (or a combination of all!)