Oh my. What a beautiful picture. It’s like that saying…”you can’t have your cake and eat it too.” I agree to disagree. Case in point, molten chocolate lava cake. You know when you’re making brownies or any type of cake, you always end up leaving more batter in the bottom of the mixing bowl pretending like you can’t get any more out, but really knowing that you’re saving it for yourself to eat (and to practically lick the entire bowl) while the batter cooks, and then eating the cooked brownies/cake fresh out of the oven. Well, that’s having your cake (cooked) and eating it (batter) too! Gosh, I’m such a philosopher. I should probably sign up for a Philosophy class next semester. Call me Aristotle.
So little maddie’s readers: this is the best/easiest/yummiest/beautifulest/molteniest/chocolatiest/laviest molten chocolate lava cake ever. I’m serious. I’ve made this type of cake before, both from the freezer and from scratch. And this was by far the best tasting molten chocolate cake I’ve ever had. I love this recipe because you use few ingredients and only one bowl: less money spent + less dishes to be washed = lifetime of happiness. When you make this, which will be tonight, you will feel like an executive chef at some fancy restaurant in New York City. And you won’t want to pay $10 for molten chocolate lava cake out to eat ever again when you can make the same thing (just better and cheaper) at home.
Butter and chocolate…nuff said.
Once the batter is prepared, pour it equally between 4 different ramekins. If you don’t have ramekins, you can use any other small bowl or even a muffin pan! I place my ramekins on a baking sheet just in case there are any spills – it’s a lot easier cleaning a baking sheet than an oven. Just sayin’.
I know what you’re thinking. How can it get any better than that? And I have the answer for you: homemade whipped cream. It cuts the richness of the cake and feels like you’re eating sweetened air. Yum.
Molten Chocolate Lava Cake: (from Tasty Kitchen)
Prep Time: 10 minutes Cook Time: 13-14 minutes Servings: 4
- 4 pieces (squares) semi-sweet baking chocolate (I use Baker’s)
- 1 stick unsalted butter
- 1 cup confectioner’s sugar
- 2 eggs
- 2 egg yolks
- 6 tablespoons all-purpose flour
- 2 cups heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
Preheat oven to 425 °. Spray 4 ramekins with Pam and place on baking sheet. Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. Whisk until chocolate is also melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide between ramekins. Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar, vanilla, and heavy cream and beat until stiff peaks form. Invert cakes on dishes and top with whipped cream.