Chocolate Molten Lava Cakes

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Chocolate Molten Lava CakesRecipe
Photo: Randy Mayor; Styling: Claire Spollen

If you prefer a more soufflé-like cake, add all of the chocolate into the egg mixture during step 3. Using a high-quality chocolate makes all the difference.

Serves 10 (serving size: 1 cake)

Ingredients

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3 tablespoons unsalted butter
2 tablespoons canola oil
3 ounces high-quality dark or bittersweet chocolate (60% to 70% cacao), chopped
3 ounces whole-wheat pastry flour (about 2/3 cup)
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
3 large eggs
Baking spray with flour
Powdered sugar (optional)

Preparation

Hands-on: 20 Minutes
Total: 2 Hours

1. Combine butter, oil, and chocolate in the top of a double boiler. Cook over simmering water until chocolate almost fully melts, stirring gently with a spatula. Remove top of double boiler; stir until chocolate fully melts.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, and salt in a bowl; stir well with a whisk.

3. Place granulated sugar, brown sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Set aside 2 1/2 tablespoons chocolate mixture. Gradually pour remaining chocolate mixture in a thin stream over egg mixture, beating at medium speed. Gently fold flour mixture into egg mixture. Divide batter evenly among 10 (5-ounce) ramekins coated with baking spray. Working with 1 ramekin at a time, spoon 3/4 teaspoon reserved chocolate mixture into center, pushing teaspoon toward center of batter. Repeat with remaining ramekins and chocolate mixture. Arrange ramekins on a jelly-roll pan. Cover and refrigerate 1 hour.

4. Preheat oven to 400°.

5. Let ramekins stand at room temperature 15 minutes. Uncover and bake at 400° for 13 minutes or until cakes are puffy and slightly crusty on top (centers will not be set). Place a dessert plate on top of ramekin. Using a dry kitchen towel to steady ramekin, invert each cake onto plate. Garnish with powdered sugar, if desired. Serve immediately.

Created date

August 2014

Nutritional Information

Calories 249
Fat 11.8 g
Satfat 5.1 g
Monofat 4.4 g
Polyfat 1.3 g
Protein 4 g
Carbohydrate 35 g
Fiber 3 g
Cholesterol 65 mg
Iron 2 mg
Sodium 135 mg
Calcium 71 mg