Best Ever Molten Chocolate Lava Cakes

Today we forget healthy eating.

Today we eat my favorite ever desert, the molten chocolate lava cake.

Our anniversary lava cake

 

 

 

 

 

 

 

 

Now, I have  a special passion for molten chocolate lava cakes, which has resulted in me trying several different recipes.  I have searched for a quick recipe, but alas, the results were not the same.  So today, I share with you the best ever molten chocolate lava cake recipe.  Yes, time consuming, yes laden with an unbelievable amount of fat and calories, but ultimately, oh so worth it.

Ingredients (Serves 6):

1 3/4 c. semisweet chocolate pieces
2 tbls whipping cream
3/4 c. butter
3 egg yolks
3 eggs
1/3 c. granulated sugar
1 1/2 tsp vanilla
1/3 cup all-purpose flour
3 tbls unsweetened cocoa powder

Optional: powdered sugar, raspberries/strawberries to garnish

Filling:
Combine 3/4 c. of chocolate with whipping cream in a small saucepan.  Cook and stir over low heat until chocolate melts.  Remove from heat and cool, stirring occasionally.  Cover and chill for about 45 minutes or until firm.

Cakes:
In a medium saucepan, cook and stir the rest of the chocolate and the butter over low heat until melted. Remove from heat and cool.

Form filling into 6 equal size balls and set aside.

Grease and flour six custard cups and place in a pan. Set aside.

Beat eggs, egg yolks, sugar, and vanilla on high speed for 5 minutes or until lemon colored.  Beat in cooled chocolate mixture (the second one) on medium speed. Sift in flour and cocoa powder, beat until just combined.

Spoon 1/3 c. batter into dish, then place 1 ball of filling into each dish, and spoon the rest of the batter on top.

Important note: You can definitely make these bad boys ahead of time, as I usually do to save time to actually cook dinner (as much as I’d rather just eat this).  Just cover with some saran wrap and pop in the fridge for up to four hours (but who’s counting, really?).  Let them warm up a bit at room temp before cooking.

Bake at 400 degrees about 13 minutes, or until cakes are firm at the edges. Cool for a minute or two, loosen the sides with a knife, and then flip onto a desert plate.

Dust with powdered sugar, garnish with the fruit of your choice, and be sure to serve over vanilla ice cream.

Voila.

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