• Email
  • Pin It
 

Molten Chocolate Lava Cake

 

Contributed by:

Molten Chocolate Lava Cake
 

 

2 comments | Leave Comment

 
1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...
 
 
 

Recipe

Molten Chocolate Lava Cake

No need to hard sell these perfectly gooey Molten Chocolate Lava Cakes; they're irresistible!

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 1 cup (2 sticks) unsalted margarine
  • 8 ounces high quality bittersweet chocolate
  • 1/2 cup white sugar
  • 4 whole eggs plus 4 egg yolks (to cut the cholesterol in half, use the equivalent of four eggs worth of egg substitute, and 4 yolks)
  • 1 tablespoon plus 1 teaspoon of flour, sifted
  • 1/2 teaspoon instant coffee or decaf granules
  • 1 pinch salt

Directions

  1. Melt margarine and chocolate together in a microwave or double boiler and mix until smooth.
  2. Combine with the rest of the ingredients and mix until just incorporated.
  3. Bake in individual ramekins (greased and dusted with flour) at 350 degrees for 10 minutes, or until the sides are set, or bake in disposable cupcake tins (greased and dusted with flour) at 375 degrees F for 10-15 minutes, just until the sides are set.
  4. Remove from oven, and let the cakes rest for 1-2 minutes before turning onto a plate for serving immediately. Enjoy with whipped cream or vanilla ice cream.

Contributed by: Elizabeth Book Kratz, CKCA

 

Similar Recipes

 

Tags

 

comments

 

2 Responses to Molten Chocolate Lava Cake

  1. help please? I have a recipe that calls for FAR less ingredients and it calls for 4 6oz ramekins. The one you have doesn’t specify how many, but it very similar ot Chris Hanmer’s Moldten Chocoate Cakes. He says the recipe will fit in 4 4 oz ramekins!! unbelievable. The recipe itself has far more than 16oz in it, and these babies rise because of the eggs! Can you be specific about the number and size of ramekins please, or at least tell me how much to fill the individual ones so it can incorporate a good rise? thanks so much!

    • I am so sorry I don’t have the answer to your question, but you usually do want to only fill the Ramekins about 2/3 of the way to leave room for rising so I would suggest setting out more, maybe 6 6 oz. ramekins and then filling 2/3 full and using as many as you need and then please report back. Thank you.

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in