Molten Lava Chocolate Cake Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 ozs. - semisweet or bittersweet chocolate chopped 4 large eggs ½ pound (2 sticks) unsalted butter, chopped 4 tablespoons unbleached all-purpose flour ½ cup sugar 1 teaspoon ground nutmeg* ½ teaspoon ground cinnamon—or for a mint conversion, substitute 1¼ teaspoons peppermint extract for the cinnamon Whipped cream for garnish (1 pint heavy cream, confectioners’ sugar and vanilla extract)
Preparation
Preheat the oven to 350°F. Grease eight 4-ounce cake molds or ramekins.
Over a double boiler, melt the chocolate and butter, stirring constantly. Once they are completely melted, set aside and cool.
Combine the sugar and eggs and whisk until pale and fluffy. Stir the chocolate mixture into the egg mixture until completely blended. Whisk in the flour, nutmeg and cinnamon and mix well.
Pour the batter into the cake molds and bake for 14 minutes at 350°F.
While the cakes are baking you can whip the cream. To one pint heavy cream add 2 tablespoons confectioners’ sugar as the cream begins to thicken, plus 1 teaspoon vanilla and a few grains salt. Unsweetened or barely-sweetened whipped cream is also delicious, so feel free to reduce the sugar or add none at all.
Remove the lava cakes from the oven and cool for 2 minutes. Run a knife around the edges, invert the molds onto individual dessert plates, garnish with raspberries and mint leaves and serve immediately. We prefer to pass the whipped cream in a bowl so guests can help themselves to the amount they prefer.
Number of Servings: 8
Recipe submitted by SparkPeople user CBONSALL3.
Preheat the oven to 350°F. Grease eight 4-ounce cake molds or ramekins.
Over a double boiler, melt the chocolate and butter, stirring constantly. Once they are completely melted, set aside and cool.
Combine the sugar and eggs and whisk until pale and fluffy. Stir the chocolate mixture into the egg mixture until completely blended. Whisk in the flour, nutmeg and cinnamon and mix well.
Pour the batter into the cake molds and bake for 14 minutes at 350°F.
While the cakes are baking you can whip the cream. To one pint heavy cream add 2 tablespoons confectioners’ sugar as the cream begins to thicken, plus 1 teaspoon vanilla and a few grains salt. Unsweetened or barely-sweetened whipped cream is also delicious, so feel free to reduce the sugar or add none at all.
Remove the lava cakes from the oven and cool for 2 minutes. Run a knife around the edges, invert the molds onto individual dessert plates, garnish with raspberries and mint leaves and serve immediately. We prefer to pass the whipped cream in a bowl so guests can help themselves to the amount they prefer.
Number of Servings: 8
Recipe submitted by SparkPeople user CBONSALL3.
Nutritional Info Amount Per Serving
- Calories: 216.0
- Total Fat: 8.6 g
- Cholesterol: 0.3 mg
- Sodium: 61.3 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 2.0 g
- Protein: 4.6 g
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