Tuesday, February 9, 2010

Lava Cakes

Molten chocolate cakes are cake on the outside and yummy, oozing gooeyness waiting to pour out on the inside. They can be prepared ahead of time and baked 15-20 minutes before you plan on eating them. This makes 2 very large servings - better to serve with ice cream for 4. An electric beater comes is a must so as to incorporate enough air into the batter.
  • 85 g butter
  • 108 g rich dark chocolate (half the bar plus one square)
  • 2 eggs
  • 1/4 c sugar
  • 1/8 c flour
  • 1/2 T cocoa powder
  • 1/4 t salt
  • 1 t vanilla
  • 1/2 t instant coffee granules
  1. Generously grease 2 large ramekins.
  2. In a small pan, over very low heat, melt the butter and chocolate pieces, stirring often. Remove from heat.
  3. In a large bowl, beat together the eggs and sugar for 7 minutes.
  4. Add the flour, cocoa, salt, vanilla and coffee. Beat for 2 minutes.
  5. Slowly add the chocolate mixture and beat for another 5 minutes.
  6. Pour into ramekins, 3/4 full. Refrigerate, if desired to bake at a later time.
  7. Bake on a cookie sheet at 190C for 15-20 minutes, until puffed and mostly dry on top.
  8. Rest for 3 minutes.
  9. Invert onto plates. Serve warm.

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