Baking – Chocolate Lava Cakes for Valentine’s Day

You guys. These are the chocolate lava cakes straight up stolen from the Chatelaine website (here) and they’re the BEST. These are perfect for dessert on Valentine’s Day or any other day that you might want a gooey chocolate lava cake. They’re one of my favourite desserts ever.

Ingredients:

For cups

  • 8 tsp unsalted butter, at room temperature
  • 8 tsp granulated sugar

First step

  • 250 g bittersweet or semi-sweet chocolate
  • 1/2 cup unsalted butter
  • 1 tbsp cocoa
  • 1 tbsp instant coffee granules

Second step

  • eggs
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour

Directions:

So these are a little more work than just mixing them together, so bear with me.

  1. Butter insides of 8 custard cups or ramekins, then sprinkle each with about a teaspoon (5 mL) sugar (I generally add some cocoa as well). Gently shake until sugar coats each cup evenly
  2. Preheat oven to 400F (200C). Coarsely chop chocolate. To melt 1/2 cup butter and chocolate, place both in a medium-size microwave-safe bowl along with cocoa and coffee. Microwave on medium power, stirring every minute, until butter is melted, about 2 to 3 minutes. Stir until smooth
  3. Separate 3 eggs, placing yolks in a large bowl and whites in a mixing bowl. Add remaining 3 whole eggs to yolks (so you have 3 egg yolks + 3 eggs in one bowl and 3 whites in another)
  4. Using an electric mixer, beat yolks while gradually adding 3/4 cup sugar until mixture is pale in colour, from 3 to 4 minutes. On low speed, gradually beat in chocolate mixture. Then gradually beat in flour just until combined
  5. Immediately clean beaters, then beat whites until soft peaks form when beaters are lifted. Turn into yolk mixture. Using a wide spatula, gently fold in just until no white streaks remain. Don’t over mix them!!! You still want to see a little white
  6. Divide mixture between cups, filling to 1/4 inch (0.5 cm) below the rims. Place on a large baking sheet. If making ahead, cover with plastic wrap and refrigerate up to 1 day
  7. Bake in centre of 400F (200C) oven until sides are crusty and tops are set. This takes from 12 minutes for very runny centres to 14 minutes for soft centres. Do not over bake. I like mine runny, so generally 12 minutes is good.
  8. Remove cakes from oven and let stand 5 minutes. Centres will flatten and fall. Run a knife around edges. Using a tea towel to hold cakes, invert each one onto serving plates. Centres should be slightly runny

These are best served (in my opinion) with whipped cream and raspberries, still piping hot.

They’re so good you guys!!! Definitely give them a try and let me know if you do!

Thanks for reading!
Ally

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