Mini Chocolate Molten Lava Cakes – a delicious blast from the past, and a quick and easy dessert to make when you are craving something a little sweet.
Remember the 90’s? Aww, the good old days. I vaguely remember the 90’s, I was a bit of a wild child back then. I’m glad we didn’t have Instagram, Facebook, or Snapchat back then to keep a record of our shenanigans back in the day.
These little ‘lava’ cakes were a thing back then. Or it may have even started in the late 80s. It’s been a long while since I’ve even thought of making one of these, but I happened to notice a recipe for them the other day on another blog I follow called Smitten Kitchen. This is a recipe from her site. You can find a link to her site here: https://smittenkitchen.com/
It is just me and my youngest boy hanging out today, so this recipe was perfect as it serves two. I guess I’m also a day late on the Valentines’ deal as this would also be a perfect recipe for a date night too.
I also should note, that I baked mine about 9 minutes so the center was a bit less oozy than if I had of left it a couple of minutes less, but I tend to like it that way, so maybe not really as ‘molten’ as the name suggests. If you prefer yours oozier, 7 minutes should do it.
These take no time at all to put together, which is great if you are craving something sweet as they can be ready in a pinch. They are also gluten-free in case you are sensitive to that.
Good served with ice cream or whipped cream. Serve immediately.
INGREDIENTS:
- 4 TBSP of unsalted butter (plus a little more for the ramekins)
- 1 TBSP sugar
- 2 TSP cocoa powder
- pinch sea salt
- 1 egg yolk
- 1 large egg
- 80 grams of a 70% Dark Chocolate Bar (I used the Lindt brand), any decent brand will do
- Powdered sugar for dusting
Preheat your oven to 450F. Coat two small ramekins in butter all over the inside and also dust with a little cocoa powder in each.
In a microwave-proof bowl put your 4 Tbsp butter and your chocolate is broken up and microwave for about a minute on high until it is 80% melted. Take it out and whisk it until melted the rest of the way. Add in your sugar and whisk to combine. Add in your eggs and whisk until smooth (you want to whisk it about 30 times or more to get the right consistency). Add in your cocoa powder and whisk until incorporated.
Divide the mixture between the two ramekins and bake for 7-9 minutes, depending on how runny you like your centers. Remove from oven flip onto a serving plate, let sit for a minute and then remove the ramekin.
Dust the top with some powdered sugar and serve with some ice cream or whipped cream.
If you like this recipe try: Chocolate Torte with Frangelico, Rasberries and Whipped Cream
