CHOCOLATE LAVA CAKES

May 26

In nearly every restaurant I worked in throughout the 90’s, from Eastern Kentucky to Downtown Chicago, the chef included a Chocolate Lava Cake on the menu. It was the most popular dessert for good reason: it came out gooey and hot and there were some table side “theatrics” as us servers were to invert the literally molten ramekins onto the guests’ plate in the middle of a crowded dining room. TADA! Ughh… It was so nerve wracking but the cakes (and the tips) were good.

I’m going to share with you a much more relaxed version of this dessert which will still wow everyone at the table. It comes together in a microwaveable bowl or measuring cup, freezes beautifully and no ramekins or reservations are required. You better be good tippers. :)

CHOCOLATE LAVA CAKES

INGREDIENTS

1/2 CUP SEMISWEET CHOCOLATE CHIPS
1/2 CUP UNSALTED BUTTER (1 STICK)
1/4 CUP FLOUR (YOU CAN USE A GF 1:1 SUB IF YOU LIKE)
1/2 CUP CONFECTIONERS’ SUGAR
1/8 TSP SALT
2 LARGE EGGS
2 LARGE EGG YOLKS
A LITTLE COCOA POWDER FOR DUSTING

DIRECTIONS:

Preheat the oven to 425 degrees
Spray or oil 6 spots in your muffin tin and dust with cocoa powder to ensure the cakes pop out easily.
In a medium microwaveable bowl or large measuring cup combine chocolate and butter and microwave on high in 10 second increments, stirring between intervals, until everything is melted and smooth (about 30 seconds).
Whisk the flour, confectioners’ sugar, and salt into the melted chocolate and butter and then slowly whisk the eggs and egg yolks into the mixture.
Spoon chocolate batter evenly into each prepared muffin cup. They will be filled to the top.
Bake for 8-10 minutes. They will look slightly undercooked in the middle but firm on the outside.
Remove from oven and let sit for a minute.
Run a sharp knife around each cup and then invert all 6 onto a cutting board or sheet pan.
Transfer your little lava cakes to a bowl or plate and serve immediately with ice cream, berries or whatever you like!

I think you’d love to have a bunch of these in the freezer to warm up for about 30 seconds in the microwave, right? Maybe consider doubling the recipe?

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