Dark Chocolate Lava Cakes
Dark chocolate mounds with a nice cakey edge and a gooey rich center.
Equipment
- 8 Eight-oz. ramekins
Ingredients
- 6 oz. bittersweet chocolate, chopped
- 10 tbsp. unsalted butter
- 1 tsp. powdered espresso
- 3 large eggs
- 3 large egg yolks
- 1 1/2 cups powdered sugar
- 1 tsp. pure vanilla extract
- 1/2 cup all-purpose flour
Instructions
- Preheat oven to 450℉. Butter eight 8-oz. ramekins
- Place butter, chocolate and powdered espresso in a saucepan and cook over low heat until melted. Remove from heat and cool for 2-3 minutes.
- Blend eggs and eggs yolks in a bowl, using a wire whisk. Stir in the sugar, vanilla, and the chocolate mixture. Whisk to blend. Add flour and whisk again to incorporate. Evenly distribute the batter among the 8 prepared ramekins.
- Either bake the lava cakes immediately, or cover with plastic wrap and store in the refrigerator for up to 1 day ahead.
- Bake cakes until sides are set, but the center is still soft and gooey, 8-10 minutes, depending upon whether the batter was refrigerated or at room temp.
- To loosen cakes, run a knife around the edges of the ramekin and invert onto a dessert plate. Serve with a spoonful of your favorite frozen concoction, or a spoonful of yogurt whipped cream*.
- *To make yogurt whipped cream, beat 1 cup of heavy cream to stiff peaks. Gently fold in 1 cup of nonfat plain Greek yogurt. Sweeten with a tbsp. of light agave syrup or 2 tbsp. powdered sugar, and flavor with 1 tsp. pure vanilla extract.