Molten Chocolate Lava Cakes
Have you ever had this burning craving for something?
Today it was cheesecake.
I don’t know why, but I wanted cheesecake. It was all I could think about at work.
A heavy, decadent slice of cheesecake.
I have a great no bake Toblerone cheesecake recipe that I haven’t made in years, but I didn’t have Oreo cookie crumbs nor cream at home. Plus, I wanted one slice, not an entire cheesecake.
I contemplated making Kevin’s no bake blueberry cheesecake, which serves 2, but again I didn’t have any cream or graham cracker crumbs.
If I were to head to the grocery store to buy those items, then I may as well pop over to a restaurant and buy a slice of cheesecake.
So I looked for the next best thing: chocolate. Oozing, creamy chocolate. A molten chocolate lava cake. A cake where the outside is cake-like but you are surprised in the middle with soft, oozing chocolate.
Spotted at The Pioneer Woman, this recipe was perfect for molten chocolate cakes. After I halved the recipe, it served 2. I had all the ingredients in my pantry already.
In the time it took to preheat my oven, I had already whipped up the batter. I spread it between 2 ramekins and in 15 minutes, I had my chocolate fix! Quick, easy, decadent and now a very satisfied feeling.
This was the first time that my stomach screamed at me to finish taking my photos. Especially as I watched the ice cream melt before my eyes, amongst the warm oozing chocolate filling… Thankfully, as good as it looked, it tasted even better. I quickly snapped a few photos so I could eat this in all its warmed glory.
There was a dense chocolate cake exterior, but inside the middle was soft and silky. Thick, but decadent. Unbelievably rich and filling. As a note for next time, I used bittersweet 72% chocolate and found the cakes a bit sweet. Next time, I’ll scout out unsweetened chocolate or decrease the sugar.
This is my submission to the Chocolaty Dreams Virtual Party.
Molten Chocolate Lava Cakes
2 oz semisweet chocolate (I used 72% dark chocolate but next time will try unsweetened)
1/4 cup butter
1/2 cup icing sugar
1 egg, room temperature
1 egg yolk, room temperature
3 tbsp flour
1. Preheat oven to 425F.
2. Coat 2 ramekins with oil and place on a cookie sheet.
3. Microwave chocolate and butter in a large bowl on high for 1 minute until the butter is melted. The chocolate won’t be melted and that is ok. Whisk the butter with the chocolate until it melts.
4. Stir in the icing sugar until well blended.
5. Whisk in the egg and egg yolk.
6. Stir in the flour.
7. Divide the batter between the ramekins.
8. Bake for 13-14 minutes until the sides are firm and the centre if soft. Let stand one minute.
9. Invert cakes on dishes and top with whipped cream, vanilla ice cream, etc.