Molten Chocolate Lava Cakes [for 2]…*
…an eruption of chocolate!
Another new job. Another long week of work. Another Friday night in. However, this time was different. In addition to the sweet and salty snack plate, bottle of chocolate wine, comfy sweatpants, and on-demand movie rental, I found it necessary to bake. Although, I knew if I made a batch of cookies, or a dozen cupcakes, they wouldn’t survive the first half of the movie. Yes, it was one of those kinds of nights.
…an eruption of chocolate!
Another new job. Another long week of work. Another Friday night in. However, this time was different. In addition to the sweet and salty snack plate, bottle of chocolate wine, comfy sweatpants, and on-demand movie rental, I found it necessary to bake. Although, I knew if I made a batch of cookies, or a dozen cupcakes, they wouldn’t survive the first half of the movie. Yes, it was one of those kinds of nights.
Instead, I practiced ‘self-control’ (for the first time in my life) and made a sweet treat for two. I was inspired by the famous ‘Baked to Order’ Chocolate Lava Cake at the Grand Lux Café that my boyfriend and I devoured in 0.2 seconds the other weekend…
[Picture above taken at Grand Lux Café in Chicago, IL]
Warm chocolate cake filled with thick, hot fudge sauce, sprinkled with powdered sugar and served with vanilla bean gelato. Yes please!
Warm chocolate cake filled with thick, hot fudge sauce, sprinkled with powdered sugar and served with vanilla bean gelato. Yes please!
I was so impressed with the concept that I knew I had to attempt to recreate it. With the help of a recipe I found by Martha Stewart, I’d say I came pretty darn close to the original! These mini molten cakes are the perfect way to get your sweet fix without the mess and stress of following a recipe that yields two dozen too many. Plus, you won’t even need to pull out your KitchenAid—they’re that easy!
The Ingredients…*
(Recipe by Martha Stewart)
2 tablespoons unsalted butter, plus more for ramekins
1/3 cup confectioners' sugar, plus more for ramekins and serving
2 ounces semisweet chocolate, broken into pieces
1 large egg
1 large egg yolk
1 teaspoon espresso powder
Pinch salt
3 tablespoons all-purpose flour
(Recipe by Martha Stewart)
2 tablespoons unsalted butter, plus more for ramekins
1/3 cup confectioners' sugar, plus more for ramekins and serving
2 ounces semisweet chocolate, broken into pieces
1 large egg
1 large egg yolk
1 teaspoon espresso powder
Pinch salt
3 tablespoons all-purpose flour
The Instructions…*
(1) Preheat oven to 400 ° F
(2) Butter two 6-ounce ramekins, then dust with sugar
(1) Preheat oven to 400 ° F
(2) Butter two 6-ounce ramekins, then dust with sugar
(3) Place butter and chocolate in a microwave-safe bowl; Microwave on high in 20-second increments, stirring after each, until melted; Let cool slightly
(4) Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt; Add chocolate mixture and whisk to combine
(4) Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt; Add chocolate mixture and whisk to combine
(5) Add flour, and whisk just until combined (do not overmix)
(6) Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
(6) Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
(7) Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake)
(8) Cool 10 minutes on a wire rack; Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates
(9) Dust with powdered sugar and top with fresh berries if desired
(10) Pour yourself a decadent glass of wine and serve immediately :)