I can’t believe my trip is already here!! I will say, this last week has been so busy trying to get everything in order, and I’m exhausted. I’m going to be spending a good amount of time laying on the beach, working on my tan, reading Hunger Games, and just relaxing.
But, before I leave, I really wanted to post this recipe. I know it’s not Easter-ish really, but to be honest. I’m all holiday-ed out. Which is another sign of how desperately I need a vacation!! Back to this recipe though, this is the best lave cake recipe I’ve tried. If you’ve ever had Brio’s Molten Chocolate Cake, which is amazing, this taste just like that. The one thing I did change is, if you leave out the coffee liqueur, the cooking instruction work out fine. But if you add the liqueur the cake needs to bake longer or else is stays very runny. At least it did for me. So I baked at 350 degrees for about 20 minutes instead and the cakes turned out perfectly. Spongy cake on the outside with a smooth runny center. Gotta love lava cake. Enjoy and see you guys in about a week and a half!!
Chocolate Molten Lava Cakes
10 tablespoons (1 1/4 stick) butter
8 ounces (1 cup) milk or semi-sweet chocolate chips
1/2 cup all-purpose flour
1 1/2 cups confectioners’ (powdered) sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons coffee liqueur or 1 teaspoon instant coffee powder (optional)
Preheat oven to 425 degrees F. Spray 6 – 6 ounce custard (ramekin) cups or cupcake tin.
In a medium microwavable bowl, melt chocolate chips and butter in the microwave in 30 second increments, stirring in between until smooth (about 1.5 minutes).
Add flour and sugar to chocolate/butter sauce.
Stir in the eggs and yolks until smooth.
Add vanilla and coffee liqueur/instant coffee and mix everything until combined.
Divide the batter evenly among the each cups. Place cups on top of a cookie sheet and bake for 10 minutes. The edge should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates. Serve with whipped cream, ice cream, or fruit.
Yields: 6 cakes
Preheat oven to 425 degrees F. Spray 6 – 6 ounce custard (ramekin) cups or cupcake tin. In a medium microwavable bowl, melt chocolate chips and butter in the microwave in 30 second increments, stirring in between until smooth (about 1.5 minutes). Add flour and sugar to chocolate/butter sauce. Stir in the eggs and yolks until smooth. Add vanilla and coffee liqueur/instant coffee and mix everything until combined. Divide the batter evenly among the each cups. Place cups on top of a cookie sheet and bake for 10 minutes. The edge should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates. Serve with whipped cream, ice cream, or fruit.
Yields: 6 cakes