The day I made these was a pretty darn big day. Not only was it my sister’s big old 22nd birthday, but it was also the day I got over my fear of making molten lava cakes.
They have been quite a common treat for my family to order at restaurants, and my mom has been nagging (okay, that may be a little bit of a mean exaggeration) to give baking molten lava cakes a try.
I’m not gonna lie…just looking back at the pictures almost brings a tear to my eyes. Believe me guys, if I can make these, YOU can! Seriously, nothing to be afraid of.
One of the best parts of this recipe is that you actually make the batter and everything all ahead of baking them. So then when you want to serve them, you just make sure you have 15 minutes to bake them up, take them out of the fridge, pop them in the oven, watch a little March Madness, and listen for the oven timer. Easy as that!
Molten Lava Cakes
(Makes about 7 small ramekin servings)
4 oz. dark chocolate
2/3 cup unsalted butter
2/3 cup white sugar
1/2 cup all-purpose flour
- Spray 7 small ramekins and line the bottom of each with a cut-out parchment paper circle
- In the top of a double boiler, melt the dark chocolate and butter together, stirring occasionally. Once completely melted, take mixture off heat and let cool for 15 minutes.
- Using a hand mixer, beat the eggs and white sugar until thick, ribbony, and pale yellow in color. Beat in flour. Slowly beat in cooled chocolate mixture until thoroughly combined.
- Pour batter evenly into prepared ramekins. Place ramekins in fridge and chill until ready to bake.
- When ready to bake, preheat the oven to 400˚ F. Place ramekins in preheated oven and bake for 15 minutes, until tops are set. Remove cakes from oven, let cool for about 5 minutes, then invert cakes onto plates and enjoy!
Random Fact of the Day: The Atlantic Ocean is saltier than the Pacific Ocean.