Macheesmo

Cooking with Confidence
Hot lava!
Desserts, Vegetarian

Fourth Course: Chocolate Lava Cakes

by Nick

For the last few days, I’ve been posting the courses in a four course meal I made last weekend. These are the previous courses:
First course: Artichoke Fritters
Second course: Pear and Pecan Salad
Third course: Mussels and Frites

If you are serving a meal in courses, it goes without saying that you better bring it on dessert. Because it is Valentine’s Day, I wanted to do something a bit sexy also. I think these chocolate lava cakes did the trick.

Hot lava!

Hot lava!

While these little cakes are delicious and gooey on the inside, they are very easy to make.

Yield
Makes 4 cakes
Print Recipe

Chocolate Lava Cakes

Ingredients

  • 4 ounces semi-sweet baking chocolate
  • 4 Tablespoons unsalted butter
  • 1 large egg
  • 1/3 Cup sugar
  • Pinch of Salt
  • 1 Tablespoon flour

Helpful Equipment

Directions

1) Preheat oven to 350 degrees F. Lightly butter your muffin tins and dust them with flour.

2) Melt your chocolate and butter over a double boiler or bring a small pot of water to a simmer and place a second metal bowl over the steaming pot. Use that to gently melt the butter and chocolate.

3) In a separate bowl, mix together all of your other ingredients and combine well. Then pour in your chocolate sauce and stir it up until it is one smooth batter.

4) Then distribute evenly in your cupcake tins.

5) Either bake these immediately at 350 or you can store them in your fridge until you are ready to use them. Remember to take them out of the fridge about 30 minutes before baking to let the ingredients come to room temperature a bit.

6) Bake for 13-15 minutes. They are done when the crusts just start to crack. You should be able to jiggle them and see the middles wiggle a bit.

7) Let them sit for about 3 minutes out of the oven.

8) Then wrap the whole cupcake tin in foil and gently flip it over! Tap gently on the tins and the cakes should come right out. 3/4 of mine were perfect which was pretty good. There is usually one that doesn't make it.

Then transfer your cakes gently to a plate and dig in!

Recipe from Young and Hungry.

Very simple stuff

Very simple stuff.

The first step before you start mixing things up is to butter your cupcake tin and lightly dust it with flour. When these guys are done, they will be pretty fragile. You want to make sure there isn’t any sticking.

Probably the most important step.

Probably the most important step.

Then melt your chocolate and butter over a double boiler. This is really easy to rig. Get a pot and fill it with a few cups of water and get it boiling. Then place your bowl over it and the steam will gently melt your ingredients.

You could melt it in the pan directly but you run the risk of scorching your chocolate which would be disaster.

Double boilers do not have to be fancy.

Double boilers do not have to be fancy.

You will end up with a really smooth and creamy chocolate sauce.

This could double as a soup course.

This could double as a soup course.

Then in a separate bowl, mix together all of your other ingredients and combine well. Then pour in your chocolate sauce and stir it up until it is one smooth batter.

The integration.

The integration.

Then distribute evenly in your cupcake tins. As you can see, I wasn’t so good at the evenly part.

Ready to go.

Ready to go.

Either bake these immediately at 350 or you can store them in your fridge until you are ready to use them. Remember to take them out of the fridge about 30 minutes before baking to let the ingredients come to room temperature a bit.

The original recipe said to bake for 12 minutes, but mine took closer to 15. I think my oven runs a little cold though. They are done when the crusts just start to crack. You should be able to jiggle them and see the middles wiggle a bit.

After 15 long minutes.

After 15 long minutes.

Let them sit for about 3 minutes out of the oven. If you try to do anything with them right away, they will just collapse.

Then wrap the whole cupcake tin in foil and flip it over!

Foiled!

Foiled!

Tap gently on the tins and the cakes should come right out. 3/4 of mine were perfect which was pretty good. There is usually one that doesn’t make it.

Then transfer your cakes gently to a plate and dig in!

Goo is good.

Goo is good.

This was such a great final course. The cupcake sized portion is the perfect amount as these guys are really rich.

I hope you liked my four course meal. I know I did.

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