Posted in Baking

Itty-bity Chocolate lava cakes

Now, this is a perfect dessert after a bad day at school or just need a dessert to make you feel better 🙂 . This dessert isn’t very time consuming yet still decadent. I made this to make my mom feel better but my taste buds felt pretty good too *wink wink* .

We start by preheating the oven at 200 C. Whisk the sugar and eggs until pale and thick. By the way it’s a great upper arm workout !

018

Greasing the ramekins is important only if you want to take it out, otherwise it ain’t that important. I purposely used clumps of powdered sugar so you can see ’em.

019

 

There are two ways of doing this step the good old double boiler, which is a longer process and uses up more dishes compared to using a microwave. Just melt the chocolate and butter in 30 second bursts.

020

 

Stir in the flour and salt. Then gently fold it in the egg mixture and pour the mixture in the ramekins.

022

After baking just let it cool for about 5 minutes, then flip onto a plate if you like (I just didn’t feel like it). Just to make it look pretty I dabbed on a little chocolate cream on one of them, you can put plain whipped cream with a sliced strawberry on top or just powdered sugar whatever suits your fancy.

026

The big moment * drum roll please* IT’S GOOEY!!! wiiiiieeeee!!

027

A few seconds later……..

030

Ingredients:

(This recipe makes 2 small cakes)

1/2 cup granulated sugar, plus more for coating ramekins
56 g semisweet chocolate, chopped
2.5 tablespoons  unsalted butter
1/8 cup all-purpose flour
1/8 teaspoon salt
1 Egg
1 Egg yolk
1/4 teaspoon vanilla extract

Directions:

Preheat the oven to 218°C. Spray 2 ramekins with nonstick baking spray. Coat the insides of the buttered ramekins with granulated sugar, tapping out the excess.

Combine the chocolate and butter in a microwave-safe bowl. Microwave on high in 30 second bursts, stirring between bursts, until the mixture is melted and smooth. Gently stir in the flour and salt.

In a medium bowl vigorously whisk the egg, egg yolk, and the sugar until thick and pale in color. Gently fold in the melted chocolate mixture into the egg mixture. Divide the batter among the ramekins. At this point the batter-filled ramekins can be covered and refrigerated for up to 1 day. Bake for about 10 minutes, or until the edges are firm but the center is runny. Add an additional minute of baking time if baking straight from the fridge.

Run a knife around the edges to loosen and invert onto dessert plates, if desired. (though I don’t think you’ll wanna wait that long)

Advertisements

One thought on “Itty-bity Chocolate lava cakes

I would love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s