Molten Lava Cakes(Individual Fallen Cakes)... I've always wanted to try making Molten Lava Cakes. It is a recipe that has good reviews from people making it for a special dinner(or not). Actually, I wanted to try it because it is a make ahead dessert. I love making make-ahead recipes that make my life easier!You can bake these individual cakes while you have dinner and it will be ready to eat in no time. All you have to do is dress it up a bit with some raspberry sauce and fresh raspberries and/or enjoy it with a scoop of ice cream, or whipped cream. A great finish to a great dinner!
~This recipe is made for 6 ounce ramekins...8 to be exact. I didn't have any... so I used a mini loaf pan. It seemed ok to me and so I used it and it came out great!...except that you have a rectangular shaped cake instead of a round shape. But, then you make it your own!:) Hope you enjoy...
Note: These restaurant-style cakes are slightly under baked, so that their centers remain a little saucy... but if you overbake them, they will still taste great:)
Tip: After portioning the batter into the ramekins, wrap the ramekins tightly in a plastic wrap and refrigerate up to 8 hrs or freeze for up to 1 month . I chose to freeze mine. Unwrap and bake the frozen ramekins(do not thaw) in a baking sheet as directed, increasing the time to 12-15 minutes.
You will need:~adapted from America's Test Kitchen Family Baking Book
8 TBS (1 stick) unsalted butter,cut into 8 pieces
8 oz semisweet or bittersweet chocolate, chopped (I used chips)
1 tsp vanilla extract(or raspberry extract, orange peel, Irish cream or etc)
4 large eggs
1 large egg yolk
1/2 cup sugar
1/4 tsp salt( I usually use a pinch)
2 TBS flour
Cocoa powder; for dusting ramekins
confectioners' sugar for dusting
caramel sauce/raspberry sauce for decorating
fresh raspberries for garnish
1. Adjust an oven rack to the middle position and heat oven to 400 deg F.
2. Grease eight 6 oz ramekins, dust with cocoa powder.( I always take a precautionary step and add a piece of parchment paper to ensure that they will come out). Set on a large rimmed baking sheet.
3. Melt butter and chocolate together in the microwave( I used the stove top). ...stirring often 1-3 minutes.
4. Transfer the mixture to a large bowl and let cool slightly.
5. Stir in the vanilla or any other flavoring you like). In a separate large bowl, whip eggs and egg yolk together with an electric mixer on med-low speed until foamy, about 1 minute.
6. Increase the mixer speed to medium and gradually whip in the sugar and salt, about 30 seconds.
7. Increase the mixer speed to high and continue to whip the eggs until very thick and pale yellow 5-10 minutes.( I beat it for 7 min).
8. Scrape the whipped egg mixture on top of the cooled chocolate mixture, then sift the flour over the top.
9. Very gently fold the mixture together with a large rubber spatula until just incorporated and no streaks remain.
11. Bake the cakes on the rimmed baking sheet until they have puffed about 1/2 inch above the rims of the ramekins and jiggle slightly in the center. 10 -13 minutes.
12. Run a small knife around the edges of the cakes.
13. Gently invert each ramekin onto an individual serving plate and let sit until the cakes release themselves from the ramekins, about 1 minute.
14. Remove from the ramekins and dust with confectioners' . Drizzle with caramel sauce and/or raspberry sauce. Garnish with fresh raspberries.