Recipe by Miss Erin C.
This chocolate cake is all the rage at trendy restaurants. Just crack it open to find a lovely gooey center.
Top Review by Marko59
Unbelievably Good and Easy are not often in the same sentence. I used a 12 cupcake teflon pan, no liners, just buttered and sugar swirled in each cup --- Tip: put a teaspoon or so of sugar in each cup if you are using a multi cup pan like me, then swirl the sugar around-allowing all of the cups to be "sugared" at one time.
I changed the following: 50/50 mixture of semisweet chips and dark(86%) chocolate for total 8 oz chocolate, plus a trick from the Barefoot Contessa: a sprinkle (1/2 teaspooon) of instant coffee granules in the hot melted butter/chocolate mixture. Mixed in before combining with the flour/sugar/eggs. Intensifies the chocolate flavor, and does not leave a coffee flavor in the cakes.
The lava cakes rose up about 1/2 inch above the pan, just like a souffle....let them cool before inverting the pan over a large plate -- all 12 came out with the "lava dome" on the top, with only one "eruption" er I mean spill of Lava.
So good, so easy, a keeper for sure.
- 1⁄2 lb bittersweet chocolate, finely chopped
- 1⁄2 lb unsalted butter
- 6 eggs
- 1 1⁄2 cups sugar
- 1⁄2 cup flour
- Preheat oven to 400°F.
- Butter the bottom and sides of 15 4oz ramekins.
- Sprinkle with sugar, tapping to remove extra sugar.
- In double boiler, melt the chocolate and butter.
- Whisk until thoroughly melted.
- In a large bowl whisk together the eggs, sugar and flour until just blended Gradually whisk the chocolate into the egg mixture until combined.
- Evenly divide the mixture between the prepared ramekins, using about 1/3 cup for each Place the ramekins on a baking sheet for 10-12 minutes until the tops are firm and beginning to crack and the edges are set Remove from oven and serve immediately with ice cream.