Spring Chocolate Molten Cakes in 30 Minutes
April 06, 2009
Many of you may have seen these Molten Cakes on my blog before. If you have, please forgive me for running them again, but when I went out last for my friend, Julie’s birthday dinner at “Flemmings” restaurant, that was the top dessert pick. It was delicious and oozing of warm chocolate, as it always is, and I told Julie that she can easily do these at home. Then the next day, I saw these spring, Easter ramekins at Target, and was so excited to give them a new look. This is a great idea for an Easter or spring dessert. You can make them ahead and warm them up, right before serving. To see these and other spring dessert ideas, watch the link from “Daytime Alabama” that was on Monday on NBC 13.
Quick and Easy Chocolate Lava Molten Cakes
Prep:
15 minutes
Cook:
15 minutes
Yield:
4 to 6 servings
Ingredients
4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both)
1/2 cup butter (1 stick)
1 teaspoon vanilla extract
1 cup confectioners sugar
2 eggs
1 egg yolk
6 tablespoons all-purpose flour
1/2 cup butter (1 stick)
1 teaspoon vanilla extract
1 cup confectioners sugar
2 eggs
1 egg yolk
6 tablespoons all-purpose flour
Preparation
1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet.
2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups.
2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.
2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups.
2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.
2 Responses to “Spring Chocolate Molten Cakes in 30 Minutes”
James says:
August, 29 2009at 03:55 pm
Wonderful!!! I have made these several times and the family loves them..... I am ask to make them often....
★ SAM ★ says:
February, 28 2011at 04:13 pm
I blogged these, I hope you don't mind. Here is a link
http://svereb.blogspot.com/2011/02/chocolate-lava-cakes.html
I have posted a link back here, they turned out great, the family loved them