Double Chocolate Lava Cakes

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Recently, for our Wedding Anniversary, my husband surprised me with a lovely dinner at a fabulous restaurant worthy of Chef Gordan Ramsey. While the meal was exquisite, the dessert was a melt in your mouth montage of smooth, rich, delicious molten chocolate and fresh sweet raspberries. After a couple (near flops!) I managed to finally duplicate the deliciousness in my own kitchen.

You’ll Need:

  • 8 – 1 oz Semisweet Chocolate Squares (or 1 c. Semisweet Chocolate Chips) – (use a good quality chocolate, not el-cheapo chips!)
  • 2 Sticks of Unsalted Butter (margarine simply does NOT work)
  • 1 T. Kahlua (optional)
  • 5 Egg Yolks
  • 4 Whole Eggs
  • 3/4 C. Sugar
  • 1/3 c. Flour

Preheat the oven to 375F. Lightly butter 8 small ramekins & lightly coat with sugar or unsweetened baking cocoa.

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Melt the chocolate and butter in a double boiler (set over simmering water), over low heat, stirring until smooth.

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(Be sure to melt the chocolate over LOW heat or it will separate and take on a grainy texture.)

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Remove pan from water, allow to cool 10 minutes. Add 1 T. Kahlua (if desired).

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In the meantime, beat egg yolks & whole eggs together, adding sugar, continue beating until thick and light in consistency.

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Fold in chocolate mixture. Do not Beat in the Chocolate mixture, FOLD in the chocolate, to avoid losing the “fluffiness”.

Siftthe flour into the mix, folding gently until Smooth.

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Pour batter into prepared ramekins (filling about 3/4 full). Place on a baking sheet (evenly spaced apart) and bake exactly 18 minutes (until sides are set, middle is soft).

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While cakes are hot, slide a knife gently around the sides and invert onto a plate.

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Dust lightly with powdered sugar, garnish with fresh strawberries or raspberries, ice cream, Serve.

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Keep in mind, these should be served immediately or the molten chocolate center will solidify. This recipe can be prepared ahead of time and the ramekins placed in the fridge until you’re ready to bake them.

note If you don’t have ramekins, Muffin tins work nicely as well. You’ll need to reduce your cooking time by about 3 minutes.

About Liss 4017 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

4 Comments

  1. :lets-eat: Another note, if you DO refrigerate these for several hours or overnight before baking, increase your baking time to exactly 20 minutes, otherwise they won’t be quite done.

  2. i usually make chef ramsay’s chocolate fondant cakes on special occasions. buying the good quality chocolate bars is expensive. nice to know there is a cheaper alternative using chocolate chips.

    can’t wait to try this on easter!

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