Tuesday, February 19, 2008
Molten Lava Cakes
I have been meaning to make this dessert since the beginning of the year. I promised Rob and Maura that I would make them for New Year's Eve. But for whatever reason, I didn't end up making them. Then I told them I would make them for Valentine's Day, but I didn't make them then either. So when Rob asked for them tonight, I made sure I got whatever ingredients I was missing when I went to the store and I finally made them.
I have made these once before, so I knew how easy they would be to throw together. I love how it's so simple. Just one big bowl and a wire whisk. My pictures didn't turn out so great though. Mostly because I think I have the worst camera known to man. Also, the top of the cake cracked open a bit. I think it sort of resembles an outie bellybutton. But anyway, they were really yummy and really easy and the nice big scoop of French Vanilla ice cream was the perfect compliment :)
Dark Molten Chocolate Cakes (source: kraftfoods.com)
~1 package (6 squares) BAKERS Bittersweet Baking Chocolate (I used Nestle Chocolatier 62% Cocoa Bittersweet Baking Bars)
~10 tbsp butter
~ 1 1/2 cups powdered sugar
~1/2 cup flour
~3 egg yolks
Preheat oven to 425. Grease six 6oz ramekins and place on a baking sheet.
Microwave chocolate and butter in a large microwaveable bowl on Medium for 2 minutes or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add sugar and flour; mix well. Add eggs and egg yolks and beat until well blended. Divide batter evenly into prepared ramekins
Bake 14-15 minutes or until cakes are firm around the edges but still soft in the centers. Let stand one minute. Run a small knife along cakes to loosen. Invert cakes onto dessert dishes and sprinkle with powdered sugar, if desired. Serve warm.
I took my cakes out at 14.5 minutes and I thought they were still too runny. I will leave them in another minute or so next time to firm them up just a bit more.