Molten Lava Cake Recipe

This is probably everyone’s ultimate favorite dessert and you wouldn’t believe how simple the ingredients are and is very easy to make. This is a great treat to serve in parties, dinner date dessert,  snacks and a perfect substitute for cupcakes.

The best thing is that you don’t have to have a bakers ability to create a delicious dessert this good. All you need to do is follow the instructions below in order to make an excellent chocolate lava cake!

You’ll be needing:

4 ounces of Semi sweet chocolate or purely dark chocolate

4 ounce of Unsalted butter

2 large eggs

1/3 of a cup white sugar

1/4 cup of all purpose flour

Procedure:

In a double boiler put in a casserole on top of it and fill it with the 4 ounces of semi sweet chocolate.  Let it melt until it becomes a smooth chocolate liquid and then add in the butter, mix and  allow it to cool for about 7 minutes.

In another medium size mixing bowl put in your 2 eggs and sugar. Blend it using a hand blender. Now,  pour in your chocolate mixture into your egg batter.Add in the all purpose flour and whisk them all together.

Pre-heat the oven in 350 degree Fahrenheit. You’ll be needing 4 ramekins to put in your finished batter. From here butter the ramekins from the bottom to the side edges well so that the cake can be removed easily and for you to get a perfect shaped lava cake.

Pour in your batter to the ramekins don’t fill them up to the point that it reaches the top, make room for it because when it is done it tends to rise up. Note: Cook it for 11 minutes only! After that get it out of the oven just make sure that the edges are well cooked because that is going to hold the cake together.

Remove the cake from the ramekins ,turn it up side down and sprinkle it with a confectioners sugar on top. If you want you can also put fruits or whip cream and etc. Serve and enjoy the rich yummy chocolaty goodness of the Molten chocolate lava cake!

Posted by keren on Jul 12 2010. Filed under Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry