Shouldn’t molten lava cakes be called molten love cakes? Just look at them, they ooze with love 😀 I made these for my honey on our anniversary a few months back to show him that my heart, like these cakes, oozes with love for him. It goes without saying that he appreciated the analogy, haha.
I had almost given up on Lava cakes because the first time I made them I used my favorite butter-lovin’-Southern-Princess-Paula’s recipe, which unfortunately let me down. It was just too rich, in my opinion. A few months ago I decided to give these beauties a try once again, but with a different recipe. I stumbled upon this recipe from Dessert For Two, and I was sold. It’s light and has the perfect amount of gooeyness. In fact it’s so easy to whip up that I make it on a whim nowadays 🙂
Molten Lava Cakes
Yield: 4 Servings
- 2/3 cup semi-sweet chocolate chips
- ½ cup butter
- 2 whole eggs + 2 egg yolks
- 6 tablespoons sugar
- 1 teaspoon instant espresso powder
- ½ teaspoon vanilla
- 4 tablespoons all-purpose flour
Preheat oven to 425°F and set aside 4 ramekins greased and dusted with sugar.
Melt chocolate and butter in the microwave in 30-second intervals until the mixture is homogenous.
In a separate bowl, beat eggs, sugar, espresso powder, and vanilla for three minutes on medium. Fold in the flour, followed by the chocolate and butter mixture. Pour into prepared ramekins and bake for 10-12 minutes, until the tops of the cakes look done.
Let cakes stand for one minute before inverting onto serving plates.