One of my least favorite things to do in the kitchen is bake. There is something about exact measurements and all the technical baking terms that kind of freak me out. That being said, many of you have written in and asked many baking questions, so I’ve made it my mission to learn!
My first conquest was the infamous chocolate lava cake! This is one of my favorite deserts and since I’m always trying to find the best one in town, I figured making it myself would be a cool idea. I tested out this recipe with Dan’s mom this Christmas and it was a total crowd pleaser (not to mention pretty easy to make).
In a medium sauce pan, melt the butter and chocolate.
Smooth chocolate and butter mixture
Butter your soufflè dishes.
Buttered Soufflè dishes
Use an electric mixer to beat the eggs, egg yolks, sugar and salt.
Egg Mixture once you Beat it
Gently fold your cooled chocolate mixture in with the egg mixture until well incorporated. If you don’t know how to fold, make sure you watch this.
Fold the egg and the chocolate together
Once the chocolate is folded in, sift the flour over the mixture and gently fold that in as well.
Chocolate/egg mixture with sifted flour on top.
Transfer batter to the buttered ramekins or soufflè dishes and place on a baking sheet.
Lava Cakes on Baking Sheet
This recipe will yield about 6. The first time I made these, I doubled it for 12 and it came out perfect. These are best served warm with a dollop of ice cream!
Let me know how you like them 🙂
Chocolate Lava Cake
Ingredients
- 6 oz Semisweet Chocolate chopped
- 1 1/2 sticks Butter plus extra few tablespoons for buttering soufflè dishes
- 3 Large Eggs
- 3 Large Egg Yolks
- 6 tbsp Sugar
- 1/8 tsp Salt
- 6 tbsp All Purpose Flour
Instructions
- Preheat oven to 350 degrees. In a medium sauce pan, melt the butter and chocolate over low heat until smooth. Turn heat off and let cool completely.
- While cooling, liberally butter your soufflè dishes. This is important so the cake does not stick!
- Use an electric mixer on high to beat the eggs, egg yolks, sugar and salt. Do this for about 5 minutes or until stiff and pale yellow.
- Gently fold your cooled chocolate mixture in with the egg mixture until well incorporated. Be careful not to break all the air you created.
- Once the chocolate is folded in, sift the flour over the mixture and gently fold that in as well (sifting is just putting your flour through a fine mesh strainer).
- Transfer batter to the buttered ramekins or soufflè dishes and place on a baking sheet. Bake for 16 minutes.
Love always,
Erica
Yum! Those look heavenly.