With Valentines day just around the corner, I thought I’d share one of my favourite chocolate desserts; chocolate lava cakes. Because when I think of Valentines day, I think chocolate. Rich, dark, and gooey chocolate. I love making these because they are not only delicious, but they are super quick and easy to make. The batter can be made in about in about 10 minutes, with only 6 ingredients that you probably already have on hand. These make the ideal dessert for a weeknight Valentines day.
I love this recipe because while most recipes for lava cakes make 6 plus cakes, this one only makes two, which is perfect for you and your sweetheart. Top it with a little powdered sugar and some fruit and you have an amazing dessert that has a rich chocolate flavour, perfect level of sweetness, and a gooey centre.
Individual Fallen Chocolate Cakes for Two
Cocoa powder and butter for ramekins
2 tablespoons unsalted butter, softened
2 ounces semisweet chocolate, chopped (I used callebaut dark chocolate callets)
1/2 teaspoon vanilla extract
1 large egg
2 tablespoons granulated sugar
1 tablespoon all purpose flour
confectioners sugar for dusting (optional)
1. Adjust oven rack to middle position, and preheat oven to 400 degrees. Butter two 6 ounce ramekins and dust with cocoa powder.
2. Combine the butter and chocolate in a medium microwave safe bowl, and microwave on high, for 1 to 3 minutes in 30 second intervals until melted. At each interval stir chocolate mixture. Stir in vanilla into melted chocolate.
3. In the bowl of a stand mixer, fitted with whisk attachment, whip the egg on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip the egg for an additional 1 minute. Gradually add the granulated sugar and salt, continue to whip the egg until it is very thick, and pale yellow, about 7 minutes longer.
4. Scrape the egg mixture over the chocolate mixture, then sift the flour over the top. Gently fold the mixture together with a rubber spatula, until just incorporated and no streaks remain.
5. Divide the batter among the prepared ramekins, smooth the tops, and remove any batter from the sides. Place the ramekins on a rimmed baking sheets and bake the cakes neil they have puffed about 1/2 inch above the rim of the ramekin, and they jiggle slightly in the centre, about 10 minutes.
6. To un-mould: Run a small knife carefully around the edges of the cakes. Gently invert each ramekin onto the individual serving plate and let sit until the cakes release themselves, about 1 minute. Dust with confectioners sugar and serve immediately.
From The Best of Americas Test Kitchen; Best Recipes and Reviews 2011