These impressive individual cakes have a molten centre so when you cut into it, your plate is taken over by delicious, decadent chocolate. I serve mine simply with fresh raspberries on the side. My Mom prefers to garnish them with some fresh raspberry coulis and a light dusting of powdered sugar.
Even just by themselves, these are a crowd pleaser. Better yet, the batter can be fully prepared up to a day in advance so you can give your dinner guests a serious wow-factor dessert without spending all your time in the kitchen instead of socializing. Give these a try for your next get-together and I guarantee your friends will be asking for these every time!
Molten Chocolate Lava Cakes
- 150g bittersweet chocolate (I use Lindt bars in the silver/grey wrapper)
- 125ml + 30ml unsalted butter
- 3 large eggs
- 3 large egg yolks
- 375ml powdered sugar (icing / confectioner’s sugar)
- 125ml all purpose flour
- Fresh raspberries, raspberry coulis, powdered sugar, or whipped cream, for garnish
Preheat oven to 230°C / 450°F. Butter six 180ml (3/4 cup) soufflé dishes, custard cups, or a jumbo muffin pan. By placing 1″ wide strips of parchment in your dishes, you will have much less trouble getting the cakes out intact.
Place chocolate and butter in a heavy medium saucepan, and stir over low heat until melted. Set aside to cool slightly.
Whisk eggs and egg yolks in large bowl to blend.
Whisk in sifted sugar, then chocolate mixture, then sifted flour.
Pour batter into dishes, dividing equally. (Can be made one day ahead. Cover; chill).
Bake cakes until sides are set but centre remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Carefully run small knife around cakes to loosen. Immediately turn cakes out onto prepared plates and serve.