Kalli, one of my new friends in Boston, introduced Ben and I to lava cakes over the weekend, and I was instantly in love. I've had similar ones, but they involved putting truffles in the middle of each cake. This recipe makes more a fudgy cake batter, which when cooked has a nice and firm crust and then a gooey inside. Chocolate lovers beware!
Lave Cake
4 squares bakers semi-sweet baking chocolate
½ c butter
1 c powdered sugar
2 eggs + 2 egg yolks
6 flour
Preheat oven to 425 degrees, butter 4 custard cups (or 6-8 ramekins), place on baking sheet. Microwave butter and chocolate on high for 1 minute or until butter is melted. Whisk until chocolate is completely melted into butter. Stir in sugar and whisk eggs and egg yolks, then stir in flour. Divide batter between cups. Bake 13-15 minutes until sides are firm but centers are soft. Let stand 1 minute then run a small knife around edges to loosen then turn over onto dessert dishes. Serve with ice cream, whipped cream or fruit.
Lave Cake
4 squares bakers semi-sweet baking chocolate
½ c butter
1 c powdered sugar
2 eggs + 2 egg yolks
6 flour
Preheat oven to 425 degrees, butter 4 custard cups (or 6-8 ramekins), place on baking sheet. Microwave butter and chocolate on high for 1 minute or until butter is melted. Whisk until chocolate is completely melted into butter. Stir in sugar and whisk eggs and egg yolks, then stir in flour. Divide batter between cups. Bake 13-15 minutes until sides are firm but centers are soft. Let stand 1 minute then run a small knife around edges to loosen then turn over onto dessert dishes. Serve with ice cream, whipped cream or fruit.