9.19.2011

Chocolate Lava Cake for Two


In honor of passing my ARDMS specialty examination, and in honor of never having to look at another textbook or wake up for a 7:30am class ever again, and in honor of no more stress or hair falling out, I baked chocolate lava cakes today, for me and....me. 


No matter what your accomplishment may be, chocolate is always the best way to celebrate. And easy chocolate recipes fill my heart with joy. No stress about not having overpriced ingredients on hand, like in recipes such as ahem, this one. Yes, I'm dissing my own recipe. If I had known that I could use semi-sweet chocolate chips instead of semi-sweet baking squares, I most certainly would not have spent a pretty penny on those suckers.


But let's look at the bright side. I've now found a recipe that calls for semi-sweet chocolate chips, an ingredient that I always have on hand. And on the even brighter side, this recipe turned out to be nothing short of amazing.


The cakes were so rich and so decadent... just a whole lot of intense melt-in-your-mouth chocolatey goodness. 

Me, myself, and chocolate lava cakes. That's all I need in the end. That's what I found out.

Chocolate Lava Cake For Two

Yield: 2 lava cakes
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Ingredients:

1 large egg + 1 large egg yolk
2 tablespoons organic sugar
4 tablespoons butter, plus more for the custard cups
1/3 cup semi-sweet chocolate chips
1 tablespoon flour, plus more for the custard cups

Directions:

Preheat the oven to 450 degrees. Butter and flour the custard cups.

In a small bowl combine the egg, egg yolk and white sugar. Using a mixer, whip the mixture until it is aerated and a light yellow color (about 2 minutes).

In a small saucepan, melt the chocolate and butter over low heat on stove top.  Stir the tablespoon of flour and the melted butter/chocolate mixture into the whipped eggs and sugar. 

Divide the cake batter between the two custard cups. Place the custard cups on a baking sheet and place in the oven. 

Cook for 8-11 minutes. Make sure you keep a close eye on the cakes, you want to remove them from the oven when the edges are set but the centers are still soft and jiggly.

Note: If the center rises up, that means it has cooked and will not be molten. So, remove the custard cups from the oven when the edges are high but the center is still a little sunken in. 

Let the cakes stand for about a minute before you invert them onto a plate. Dust with confectioners sugar or serve with a scoop of vanilla ice cream.
  
Adapted from Budget Bytes

3 comments:

  1. Levitation is for SissiesSeptember 20, 2011 at 5:52 AM

    Molten is my love for this blog. When it cools, the foundation of my culinary knowledge has formed.

    ReplyDelete
  2. These look amazing and luscious. Love your blog! :)

    ReplyDelete
  3. These are amazing! Thank you for posting this recipe!!!

    ReplyDelete

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