Molten Lava Cakes
- 3 eggs
- 2 yolks
- 4 ounces bittersweet chocolate (preferably this kind)
- 1/2 Tbs Dutch processed cocoa powder
- 3/4 cup powdered sugar
- 6 Tbs all-purpose flour
- 1/4 tsp salt
- 5 Tbs butter
- Vanilla Ice Cream, Whipped Cream, Chocolate Sauce, or Creme Anglaise for topping
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 cup sugar
- 1/2 vanilla bean
- 1 egg yolk
For the Molten Chocolate Lava Cakes
- Preheat oven to 350 degrees. Coat 4 four ounce ramekins with butter and cocoa powder. Place the ramekins on a sheet pan and set aside.
- Whip eggs and yolks with a hand or stand mixer for 5-10 minutes, or until the eggs are light and thick. You should also be able to lift the whisk and draw a figure 8 in the eggs and it will stay for a couple of seconds.
- Next, sift dry ingredients directly into the eggs and fold in gently.
- Melt the chocolate and butter over a double boiler, then fold them into the batter until completely combined.
- Pour batter into the ramekins and bake for 12-14 minutes. The cakes are done when they are set around the edges but still jiggle when you lightly shake one of the ramekins.
- Turn cakes out onto plates and top with ice cream, whipping cream, berries, and/or creme anglaise. If cakes won’t release, run a pairing knife around the cakes to loosen them from the ramekins, then turn them out onto serving plates. Serve the molten cakes within 10 minutes after they come out of the oven so that they stay warm and gooey!
For the Creme Anglaise
Pour the heavy cream, milk, and half of the sugar into a small pot. Cut a vanilla bean in half, and then slice the half open so that you can see inside the bean. Scrape the seeds out and put them in the pot along with the vanilla bean.
Stir the ingredients together and place the pot on medium heat. Bring the mixture to a simmer or just until you begin to see the mixture bubble around the edges of the pot.
Remove from heat and let the vanilla bean steep in the mixture for 10 minutes. In other words, let the vanilla bean sit in the pot for 10 minutes so the flavor can develop.
While the vanilla bean is steeping, mix the egg yolk and remaining sugar in a bowl.
Temper the egg yolk mixture with the hot cream mixture. In order to do this, slowly pour the heavy cream mixture into the eggs while whisking vigorously. By slowly mixing the heavy cream in, the eggs will adapt to the hot temperature and will not turn into scrambled eggs.
Return the mixture to the pot over medium heat, and whisk continuously until the mixture thickens.
Dip a spoon or spatula in the cream sauce once it has thickened a little, and draw a line through the cream with your finger. If the mixture tries to run back together, then it needs to cook longer. If the creme anglaise does not run into the little valley created by your finger, then it is ready!
Place the pot in an ice bath to cool it down quickly, and then serve with the lava cakes.
Keywords: molten chocolate lava cakes, molten lava cakes, chocolate cake