Have a reason to celebrate?
This year, my daughter opted out of the traditional chocolate cake for her birthday and asked for this diva – the Chocolate Lava Cake recipe. Almost 10 years ago, my husband requested a homemade version of the Morton’s Molten Chocolate cake.
Here’s the show-stealing recipe! We’ve enjoyed literally hundreds of these deliciously, gooey morsels. It’s about time we shared them with you.
I love being able to prep the batter ahead of time and to bake just the right number of servings. The hardest part is testing your oven for time and temperature to deliver a baked cake and a saucy center. I promise. You’ll get a standing ovation, even as you hone your sense of timing and delivery.
Chocolate Lava Cake
1 tablespoon butter, melted
1/4 cup granulated sugar
3/4 cup (approx 6 oz) semisweet or bittersweet chocolate bits (I use 1 1/2 Ghiradelli 60% Cacao Bittersweet bar)
12 tablespoons butter (1 and 1/2 sticks)
4 large egg yolks
3 large eggs
1 1/2 cup confectioner sugar
1/2 cup flour
Prepare 8, 6-ounce ramekins. Using a pastry brush, butter the inside of the ramekins and then dust with granulated sugar, removing excess sugar. Set aside.
In a small sauce pan, melt chocolate and butter over low heat until smooth. Stir constantly to prevent chocolate from burning. Set aside to cool. In a large mixing bowl with a spout, beat or whisk together egg yolks and eggs. Sift in confectioner sugar and flour. Stir until combined. Slowly pour in chocolate mixture and whisk together until smooth. Pour evenly into prepared ramekins and place on a baking tray.
Preheat oven to 450F. For best results, use regular Bake not Convection Bake. Cook for 10-13 minutes, depending on your oven. Cakes will appear browned on the edges and soft in the middle. Remove from oven and allow to sit for 2 minutes. Cakes will continue to cook on pan. Quickly run a knife around the edge of the cake to loosen. Invert cakes onto dessert plates and serve with strawberries, whipped cream or ice cream.
If cakes have been chilled, remove from refrigerator 30 minutes + 15 minutes prior to serving and allow to reach room temperature before baking. Uncooked cakes can be stored, covered, for up to 1 week in the fridge. If you’ve over baked the cakes, the entire top may look baked and puffy rather than having a small indent in the center.
The after party.
Recipe adapted from Marguerite Henderson’s Molten Chocolate Cake