This chocolate lava cake is rich, indulgent dessert. Even though sweets are not my thing, I enjoyed making this dessert and enjoyed eating it. One reason being I had an excuse to go buy some new ramekins, woohoo! I bought some great Pioneer Woman ramekins at Walmart for under $2 a piece available in lovely warm colors. This recipe was a perfect one to let my 4 year old help me bake. Of course, I had to keep her out of the sugar and the strawberries.
These chocolate lava cakes are quick and easy. They are also very rich so make sure you or your guests like a rich dessert. There are lots of options for toppings. I choose homegrown strawberries from my Dad’s summer crop. My mom froze several batches of fresh strawberries so I thawed about a quart and sprinkled sugar on the strawberries. I served the cakes with a freshly chilled Moscato. Definitely try this at home! It is rich and full of flavor. Enjoy!
My brother sent me this recipe to try. He found it on Cutco Kitchen.
Spray four 6 ounce ramekins with cooking spray or grease. Sprinkle each with 1 teaspoon of sugar. Place the ramekins on a baking sheet.
½ cup cubed butter
4 ounces semisweet chocolate, chopped – be sure to use a high quality of chocolate
1 cup confectioner’s sugar
2 egg yolks
1 ½ teaspoons instant coffee
¾ teaspoon vanilla extract
6 tablespoons all-purpose flour
½ teaspoons of salt
Fresh strawberries or raspberries
Vanilla ice cream
Melt the butter and chocolate in a medium bowl in the microwave for 60 seconds. Stir and, if necessary, microwave in 30 second increments until smooth. Stir in the confectioner’s sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt. If baking immediately, spoon batter into ramekins.
Bake at 400 degrees for about 12 minutes. Do not over bake.
Remove ramekins to a wire rack and cool about 5 minutes. Run a small knife around the cakes to loosen and invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm with one or more of the optional toppings.
If making ahead; pour into prepared ramekins, cover with plastic wrap and refrigerate. When ready to serve, uncover, bring to room temperature and bake as directed.