fitfool

My boyfriend Michael and I whipped this up in about 25 minutes start to finish. Rich chocolate cake with a gooey molten chocolate center. Insanely easy to make for a dessert that will please any chocolate lover.

Molten Lava Cake

butter, for ramekins
sugar, for ramekins
1/2 lb bittersweet chocolate, finely chopped
1/2 lb unsalted butter
6 whole eggs
1 1/2 cups sugar
1/2 cup flour

15 servings 15 cakes
10 minutes

Preheat the oven to 400 degrees. Butter the bottom and sides of 15 4-ounce ramekins and sprinkle with sugar, tapping them to remove excess sugar. Set aside.
In the top of a double boiler or heavy bowl set over simmering water(make sure bowl doesn't touch the water), melt the chocolate and butter. Whisk until thoroughly melted and combined.
Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended. GRADUALLY whisk the chocolate mixture into the egg mixture until combined.
Evenly divide the mixture between the prepared ramekins, using about 1/3 cup for each ramekin.
Place the ramekins on a baking sheet and bake for 10-12 minutes or until the tops are firm and beginning to crack and the edges are set.The times are pretty flexible. See notes below.
Remove from oven and serve immediately with your favorite ice cream. [It's a little lopsided because I didn't place the saucer over the opening and then drop the cake onto the plate. I was reluctant to turn the plate upside down since I had already sprinkled on the confectioner's sugar. Don't be afraid of small messes.]

Notes: We only made half as much batter since we weren’t sure how much we would like it. We used bigger 8 oz ramekins so I let it bake about 13 minutes. Seems to be very forgiving as for how long or little you bake it. The molten chocolate center is basically what’s left of the batter that hasn’t finished baking so it’s up to you how molten you want it to be. Bake it long enough and there won’t be any molten center left but it’ll still be a rich chocolate cake. I left one of them in the still warm oven turned off to see what would happen and when I finally took it out, the cake had risen above the level of the ramekin but when I returned to it some time later, it had settled back down into the ramekin. (and as suspected, the batter had cooked all the way through so now it was chocolate cake)

Recipe was found in http://www.recipezaar.com/145041 which also lists a nutritional breakdown. Big surprise, it's probably not great for a diet but next time, we think we can get away with less butter than the recipe calls for. Neither of us have done much baking though so maybe the butter's more important than we think.

Here's a final photo, showing the inside of the cake.

Edit: mopalia made my day by saying this looked devastatingly good!

thread at food_porn