Molten Chocolate Lava Cakes are rich and decadent yet incredibly easy!
Hey you! How was your weekend? Do anything fun?
Ben and I saw Skyfall on Friday night. I had bought tickets for the movie Lincoln via Fandango earlier that afternoon, but after enjoying a glass of wine at a nearby restaurant beforehand, we both agreed we’d probably fall asleep in the theater if we saw such a serious movie, and switched our tickets over to James Bond instead.
Anyway, I know people are raving about this movie right now, but, we didn’t love it! Not enough super-cool spy gadgets and kind of a random plot line. Like I said though, I think we’re the only ones who’ve seen the movie and weren’t crazy about it, so definitely decide for yourself.
I spent the rest of the weekend getting ready for my marathon, 4-part, Thanksgiving-themed KCCI segment today! Sweet Ben shook me from my slumber at 3:15am then we were out the door an hour later, and cooking 30 minutes after that.
I demoed some oldies but goodies, including Luann’s Kale Salad for a fresh and healthy side dish, and Bundt Pan Roasted Chicken & Vegetables as a main option in case your turkey doesn’t thaw in time for dinner, or you only have a few mouths to feed and don’t need a huge bird. I also showed a new recipe for Healthier Roasted Garlic Mashed Potatoes (to die!) and ended with the grand finale, Molten Chocolate Lava Cakes. GET. READY!
It’s a fact that my family will always have Pumpkin Pie around on Thanksgiving. My Mom has made the same recipe for decades, and I think my Dad’s head would explode if he couldn’t have a big slice dolloped with whipped cream on the couch after dinner. Me? I could take it or leave. I don’t hate pumpkin pie, but I don’t love it either…as much as I love chocolate anyway. : )
So, what I’m proposing is, don’t replace the pumpkin pie with Molten Chocolate Lava Cakes, just add them as another option for dessert! Because who doesn’t love options?! Plus they only take 20 minutes to make from start to finish, and the rich, decadent dessert tastes extra delicious after all the savory flavors at dinner.
Still need convincing? Just look at that molten center! Warm chocolate cascading out of a spongy cake is one of the best things I have ever eaten. Ben’s eyeballs nearly rolled into the back of his head after one spoonful of this melty, chocolatey dessert.
Start the Molten Chocolate Lava Cakes adding 1/2 cup butter and 4 semi-sweet chocolate baking squares in a microwave safe bowl.
Microwave for 1 minute, or until the butter is melted, then whisk the mixture together until silky smooth.
Next whisk in 1 cup powdered sugar.
Followed by 2 whole eggs plus 2 egg yolks. Save the egg whites for a scramble, or somthing!
Finally whisk in 6 Tablespoons all-purpose flour or a gluten-free baking blend until it’s just combined.
Next spray 4 custard cups VERY well with nonstick spray, divide the batter between the cups, then bake for 12-13 minutes at 425 degrees until the sides are set, but the center is soft. You don’t want it jiggly, just soft.
Let the cakes rest for 2 minutes, then place a plate on top of each cup and flip it over. The cake will pop right out of the cup!
Top with powdered sugar and fresh berries for an unforgettable dessert any time you need it!
Molten Chocolate Lava Cakes
Molten Chocolate Lava Cakes are rich and decadent, yet are an incredibly easy dessert recipe!
- 1/2 cup butter
- 4 squares semi-sweet baking chocolate
- 1 cup + 2 Tablespoons powdered sugar, divided
- 2 whole eggs
- 2 egg yolks
- 6 Tablespoons all-purpose flour or gluten-free baking blend
- Fresh raspberries or strawberries
- Preheat oven to 425 degrees. Place butter and baking chocolate into a large microwave-safe bowl then microwave for 1 minute, or until butter is melted, then stir until butter and chocolate are smooth. Add 1 cup powdered sugar then stir until smooth. Add eggs and egg yolks then stir until smooth. Add flour then stir until just combined.
- Spray 4 custard cups very well with non-stick spray then place onto a baking sheet. Pour chocolate batter evenly into cups then bake for 12-13 minutes, or until the sides are set but center is still soft (not jiggly.) Let cool for 2 minutes, then invert cakes onto serving plates. Dust with powdered sugar then serve with fresh berries.
From Tasty Kitchen
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.