Eeek, it’s Valentine’s Day! Again?! How did that happened? Are you trying to figure out last minute what to make since you didn’t make reservations? If your sweetie loves chocolate, make this. It’s decadent, delicious and perfect for a special night. It only takes a few minutes to put together and less than 10 minutes to bake. Hoorah!
A few notes: This recipe (courtesy of the NY Times), is for a cake that is plated. You essentially gingerly un-mold the cake by inverting the ramekin on plate. I, personally, can’t handle the pressure of the cake getting stuck and then ripping apart, so I kept the cake in the ramekin. (The cute ramekins made that decision even easier.) So don’t sweat it if you don’t want to shake out those little cakes. Enjoy!
Chocolate Lava Cakes
Serves four
½ cup unsalted butter, plus extra for buttering
4oz semisweet or bittersweet chocolate
4 eggs
¼ cup sugar
2 teaspoons flour, plus extra for dusting
pinch of salt
4 4oz ramekins
Pre-heat oven to 450°.
Melt chocolate, butter, and salt together. If you aren’t using chocolate chips, chop up the chocolate in small pieces.
Add two eggs into a bowl or mixer. Divide the other two eggs and retain the yolks. Add the yolks to the other eggs.
Add sugar and beat until mixture is light and thick.
Add egg mixture and 2 teaspoons of flour to the melted chocolate and mix until combined.
Butter the ramekins well and then flour. Tap out any excess flour.
Divide the batter between the ramekins. (You could fill them during the day and then bring them to room temperature before baking.)
Place ramekins on a rimmed baking tray and bake for 7-9 minutes.
The cake will puff a little and the middles shouldn’t be set. (Hence the lava)
Once the cake cools for a minute, you could try to invert the ramekin on a plate to un-mold the cake. Or don’t and leave in the ramekin.
Serve immediately with fresh berries and whipped cream if desired.
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