CHOCOLATE LAVA CAKES

April Alvarez

By
@peaches58

This is my daughter-in-laws favorite dessert.


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Serves:

3-6

Cook:

15 Min

Ingredients

CENTER:

2 oz
bar of ghirarlelli chocolate baking bar
1/4 c
heavy cream

CAKE:

4 oz
bar ghirardelli baking bar
1/2 c
butter unsalted
2
whole eggs
2
egg yolks only from 2 eggs
1/3 c
sugar
1/2 tsp
vanilla extract
1/2 c
all purpose flour

Directions Step-By-Step

1
To make the centers, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 2 ounces of chocolate with the cream. Whisk gently to blend
2
Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed.
3
Preheat the oven to 400 degrees F. Spray six 4-ounce ramekins or custard cups with cooking spray.
4
To make the cakes, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 ounces of chocolate and the butter, stirring occasionally until smooth.
5
In a large bowl, with an electric mixer, whisk the whole eggs, egg yolks, sugar, and vanilla on high speed for about 5 minutes, or until thick and light. Fold the melted chocolate mixture and flour into the egg mixture just until combined. Spoon the cake batter into the ramekins. Place a chocolate ball in the middle of each ramekin.
6
AS YOU CAN SEE MINE IS TOPPED WITH A HERSHEYS CHOCOLATE BAR BUT YOU CAN TOP YOUR WITH WHAT EVER YOU LIKE.

About this Recipe

Course/Dish: Cakes