Molten Chocolate Lava Cakes

Oh, this is too easy. Far easier than you have ever imagined, so go for it this Valentine's Day for your special sweetie and impress the one you love.

We went to our daughter's house yesterday for lunch and I volunteered to bring dessert, so I whipped up the batter for these cakes early in the morning and put it in the fridge in the custard cups covered with plastic wrap on a tray. Then we drove to Sumter with our dessert sitting on the back seat and I baked them while we were clearing the table after lunch. Did you ever imagine these cakes are that foolproof to make?

Baking time is the wild card here. The longer you bake them, the less "lava" there will be. Baking time depends on your oven and also on the type of container you use...ceramic, stainless, foil, etc. So experiment a bit (your friends and family will love eating the experiments!) until you get it just the way you want it. But even if you accidentally bake these to the no-goo stage, they will still be full of chocolatey deliciousness! As my daughter said, "This is so good I don't want it to end!"

This is based on a recipe given to me by my good friend and fellow foodie, Pam Hegler. Thanks Pam!

Molten Chocolate Lava Cakes

4 oz. good quality 60% chocolate (Ghirardelli's)
1/2 c. salted butter
1 c. powdered sugar
2 eggs
2 egg yolks
6 T. flour
1 c. heavy whipping cream
1 T. granulated sugar
Dash cinnamon
1/4 tsp. pure vanilla extract
4 (4 oz.) custard cups, ceramic or foil disposables
Berries of choice for garnish (optional)

Preheat oven to 425 °. Lightly spray 4 custard cups with cooking oil spray. Place cups on baking sheet. Microwave chocolate and 1/2 c. butter in large bowl on high 1 minute or until butter is melted. Whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks till light, then whisk in the flour. Divide the batter between prepared custard cups. Bake 13 – 14 minutes or until sides are firm but centers are soft. Do not over bake! Let stand 1 minute. Carefully run a small knife blade around cakes to loosen and invert onto dessert plates. Top with whipped cream and serve immediately. Batter can be made a day ahead – pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed.

For Whipped Cream

With wire whisk, whip cream until beginning to thicken, then add sugar, cinnamon, and vanilla. Continue whipping until desired consistency. This can also be made a day in advance.

Bon Appétit!
Chef Debbie