Molten Chocolate Cakes
Molten Chocolate Cakes! Also known as Chocolate Lava Cakes, these warm, chocolatey cakes with an oozy-gooey center will never go out of style.
individual cakes
Ingredients
- 6 oz semi sweet chocolate
- 4 oz unsalted butter (1/2 cup)
- 1 tablespoon Grand Marnier liquor
- 1 teaspoon vanilla extract
- 3 oz granulated sugar (1/3 cup)
- 2 large eggs
- 2 egg yolks
- 1 oz all purpose flour (3 tablespoons)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 425°F. Generously butter 4 (6-oz.) ramekins. Place the ramekins on a baking sheet.
- Microwave the chocolate and butter in large microwavable bowl on high in 30 second increments until butter is melted, stirring in between.6 oz semi sweet chocolate, 4 oz unsalted butter
- Stir until the chocolate is completely melted. Stir in the Grand Marnier and vanilla. Set the chocolate mixture aside.1 tablespoon Grand Marnier liquor, 1 teaspoon vanilla extract
- Whisk the eggs and yolks with the granulated sugar until the eggs are tripled in volume and leave a ribbon when drizzled over the surface. Sift the flour, cinnamon and pepper over the eggs and use a wire whisk to fold them in. Fold 1/2 of the egg mixture into the chocolate then fold in the remaining eggs. Divide the batter evenly between the prepared ramekins. *See Note3 oz granulated sugar, 2 large eggs, 2 egg yolks, 1 oz all purpose flour, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground black pepper
- Bake 10-12 minutes until sides are firm but centers are still soft. Remove from the oven and let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with confectioners’ sugar. Serve immediately.
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Notes
*At this point the ramekins can be refrigerated for several hours or frozen for a few days. Allow the refrigerated or frozen cakes to come to room temperature while the oven preheats. You may need to add a few minutes to the baking time.
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