Molten Chocolate Lava Cake

This molten chocolate lava cake, from a cooking class with Something Homemade, is one of our family favorites and a go-to for dinner parties. I love the desserts in the individual servings because they seem to keep me from eating 3-4 portions. Even better, it can be prepped a day ahead, kept in the refrigerator. Mine don’t look as pretty as the one made in the class, but the ramekins still seem to be licked clean every time.

If you want to be fancy, dress it up with my homemade Fresh Whipped Cream, berries and a sprig of mint.

Ingredients

• 18 teaspoons plus 5 tablespoons sugar (divided use)
• 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 3/4 cup ( 1 1/2 sticks) unsalted butter, plus additional for buttering ramekins
• 3 large eggs
• 3 large egg yolks
• 1 tablespoon all-purpose flour
• 1-quart vanilla or coffee ice cream or whipped cream

Directions

• Generously butter twelve 3/4 cup souffle dishes or ramekins. Sprinkle each dish with 1 1/2 teaspoons sugar.
• Stir chocolate and butter in a heavy medium saucepan over low heat until smooth. Remove from heat.
• Using an electric mixer, beat eggs, egg yolks and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes.
• Fold 1/3 of the warm chocolate mixture into egg mixture, then fold in remaining chocolate.
• Fold in the flour.
• Divide batter among souffle dishes. Can be made a day ahead. Cover with plastic; chill. Bring to room temperature before continuing.
• Preheat oven to 400 F. Place souffle dishes on a baking sheet. Bake cakes uncovered until edges are fluffed and slightly cracked, but center 1-inch of each moves slightly when the dishes are shaken gently about 10 minutes.
• Serve directly from the ramekins or wait a couple of minutes and invert cakes onto plates.
• Top each cake with a scoop of ice cream or whipped cream and serve immediately.

This recipe is a must! Let me know how it goes in the comments.

Marianne