Molten Lava Chocolate Cake Recipe

Molten Lava Chocolate Cake Recipe
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Molten Lava Chocolate Cake Recipe calories by ingredient
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Introduction

If you don’t want to bake your own, you can
order these from JRDessertBakery.com. Or, to say that “you made it yourself,” get the delicious molten chocolate cake mix from The King’s Cupboard. Either way, your guests will thank you!
If you don’t want to bake your own, you can
order these from JRDessertBakery.com. Or, to say that “you made it yourself,” get the delicious molten chocolate cake mix from The King’s Cupboard. Either way, your guests will thank you!

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)

Directions

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.

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