Food for thought
Get in our belly's! Whether or not baking or cooking is your thing. Our instructors are sharing their go-to favorite food items and recipes. Every Friday, find us here sharing our easy to follow recipes for all to enjoy.
Jody's Molten Chocolate Lava Cake
"Absolutely hands-down favorite dessert of all time is Molten Chocolate Lava Cake. If it's on a menu, I am likely having an appetizer, a tiny bit of a meal and saving my appetite for some chocolate. The perk is this is SUPER easy to make and is always a show stopper at any dinner party, girls night, or just cuz! Did I mention you only need a handful of ingredients...and you likely already have them in your house?" - Jody
- 3 eggs separated
- 6 TBSP Butter
- 1 Cup of your favorite chocolate
- 2 TBSP sugar, ¼ cup sugar
- 1 TBSP vanilla extract
- Cocoa powder for ramekins
- Optional: raspberries, ice cream
Directions for the Flourless Molten Chocolate Lava Cake
Preheat the oven to 400F.
Lightly butter 4 ramekins and dust the inside with cocoa powder.
Melt the butter and chocolate. (I used a microwave-safe bowl, heating for 30 seconds, and then 15-second intervals until it was melted. You could also use a double boiler.) Set aside, and cool to room temperature before using.
Whip the egg whites with an electric hand mixer until very foamy. Gradually sprinkle in 2 Tablespoons of sugar, and continue to beat until they reach soft/medium peaks. Set aside.
Whip the egg yolks with ¼ cup of sugar until pale yellow. When you rub a little of the mixture between your fingers you shouldn't feel any sugar crystals. Add the vanilla extract.
Gently fold the cooled chocolate into the egg yolks.
Gently fold the whipped egg whites into the rest of the mixture, ⅓ at a time.
Divide the batter evenly between the ramekins. At this point I like to add about 4 raspberries to the middle, it helps to naturally sweeten and keep the inside nice and gooey!
Bake for 12-15 minutes. You want the edges to look set but the center of the cake should move if you jiggle the ramekin.
THEY WILL NOT LOOK DONE and a toothpick will not come out clean. That is ok. You want the molten lava center, right?
The cake will continue to set a little after you remove it from the oven. If you plan to unmold your cakes, I suggest erring on the side of cooking them longer, it will make it easier to unmold them.
Tips for serving warm for a party or gathering
Prepare the batter, put it in the ramekins, and then cover them tightly with plastic wrap and refrigerate up to 24 hours.
Remove the ramekins from the fridge AT LEAST an hour before you plan to bake them. (1-2 hours is ideal)
Bake in a preheated oven for 15-18 minutes until they are done as described above.
NOTES: These flourless molten chocolate lava cakes can easily be made dairy free by using a butter substitute (like Earth Balance or coconut oil) instead of the butter and using a dairy-free chocolate (like Pascha or Enjoy Life.)
Goes perfectly with your favorite scoop of ice cream!
Original recipe can be found at Flippin Delicious