Although I constantly see recipes for Chocolate Molten Lava Cakes, I had never made them before. But with my husband’s 70th birthday coming up in just two days, I decided to give them a try! They came out perfectly and taste so yummy that I knew this was a keeper, and a recipe I just had to share with you. All the ingredients are available here in Sayulita, so you have no excuse not to make them! You will be so happy that you did. The batter can be made up to two days in advance, so invite some friends over for an afternoon tea and dessert. This recipe is so easy to make and such a delicious treat!
-6 ounces chopped, semi-sweet chocolate (*Called semi- amargo in Español, or bittersweet chocolate. I had Lindt’s 90% Chocolate Cacao, so that is what I used. If you don’t have a kitchen scale I highly recommend that you buy one- it makes your baking much more accurate. I saw some decent ones at Walmart the other day.)
-10 Tablespoons of butter
-Pinch of salt, about ⅛ teaspoon. If using unsalted butter, double the amount
-½ teaspoon of pure vanilla extract
-3 egg yolks
-1 & ½ cups icing sugar, sifted with a fine mesh strainer before using
-½ cup organic white flour
- Preheat oven to 425 degrees
- Grease the bottom and the sides of 6 ramekins very well. (*I made a paste by melting butter and adding some cocoa, and then I brushed the bottom and sides with it so that the cakes would fall out very easily.)
- Melt the butter and chocolate in a bowl set over a pot of simmering water. Whisk until melted and well combined.
- Remove from heat and stir in salt and vanilla.
- Cool to room temperature.
- Beat the eggs and yolks until they are thick and light colored. (*Please be patient, as they can take up to 5 or 6 minutes for this to happen.)
- Add the sifted icing sugar and mix until combined.
- Add the cooled melted chocolate and the flour, and stir with a spatula or spoon until there are no streaks remaining. Do NOT over mix- do this gently.
- Divide the batter among the 6 ramekins, placing them a couple of inches apart on a baking sheet.
- Bake for 9 minutes. (*In my Sayulita oven, I baked until the sides were set and the cakes felt soft in the center. The timing is really important here so pay attention. Some ovens bake hotter, and some cooler. You want the cakes to bake long enough to form a crust around the molten filling, without baking all the way through.)
- Remove from the oven and cool for 2 minutes. Run a small knife around the edges to loosen.
- Place a plate upside down on the ramekin, and holding onto both the ramekin and the plate, carefully invert so that the cake falls out onto the plate. If you prepared your ramekins properly they will just simply slip out.
- Serve with unsweetened whipped cream.
Enjoy! Cut into your cake and watch the lava flow. If you are a chocolate lover you will LOVE these!
I am thinking that my next recipe will be Blistered Shishito Peppers. I had never heard of these lovely peppers until I saw them at our Sayulita market last week. Stay tuned; these are very special!
I am available for catering of appetizers and special fancy cakes. If you would like to order, ask a question, or send me a comment, you can reach me at my web-page LIVE, LOVE, & EAT in SAYULITA.
*Written by: Karina Shecter