It is said that the birth of the molten chocolate cake, also known as lava cake, was by accident. A chef pulled out a chocolate cake from the oven when it was half-cooked and was serendipitously introduced to this dessert. This cake, which is made by melting butter and chocolate, is quite popular. The good news is, you can easily make it at home, as well.
- Dark chocolate, 6 oz.
- Flour (sifted), 1½ oz.
- Eggs (whole), 2
- Yolks, 2
- Sugar, 3½ oz.
- Butter (at room temperature), 3½ oz.
Melt the butter and the dark chocolate in a small saucepan, on low heat; stir continuously to avoid burning it. Beat the whole eggs, egg yolks, and sugar, in a large mixing bowl. Add the flour to the bowl and continue to beat the mix, till the batter turns smooth. Fold the chocolate butter mixture into the batter with a wooden spatula. Grease the baking cups with nonstick cooking spray and pour the cake batter into them. Bake the cups in a 375 °F preheated oven for 15-20 minutes. Allow them to cool for a couple of minutes, before removing the cakes from the cups. Serve with a scoop of vanilla ice cream.
- Fudge brownie mix, 16 oz.
- Semisweet chocolate chips, 4 oz.
- Powdered sugar, 2 tablespoons
- Butter, 4 oz.
- Milk chocolate chips, 4 oz.
- Chocolate milk, 2 tablespoons
- Egg yolks, 3
- Eggs (whole), 2
In a microwave-safe dish, place the butter and chocolate chips. Microwave these ingredients for a minute on high power, stirring every 15 seconds. Take the dish out and allow it to cool. Whisk the egg yolks and whole eggs in a bowl, till they turn light and fluffy. Add the brownie mixture to it, while stirring, carefully. Add the melted chocolate mixture, as well as the chocolate milk, in the same way. Lightly grease some muffin cups and fill them with the cake batter. Bake them in a 400 °F preheated oven for 10-14 minutes. Place the cups on a wire rack for 5 minutes; transfer the cakes to plates after they reach room temperature. Garnish with chocolate syrup and powdered sugar, or with a scoop of chocolate ice cream.
- All-purpose flour, ⅓ cup
- Unsalted butter (at room temperature), 4 tablespoons
- Bittersweet chocolate (melted), 8 oz.
- Large eggs, 3
- Salt, ¼ teaspoon
- Confectioner's sugar for dusting
- Granulated sugar, ⅓ cup
- Whipped cream
In a medium-sized bowl, beat the butter with the granulated sugar using an electric mixer, till it turns light and fluffy. Beat the eggs, one at a time, with the butter mix. Add the flour and salt to the bowl; blend at a low speed. After all the ingredients are well blended, pour the melted chocolate into the bowl and stir. Grease the baking cups with butter, generously, and sprinkle the confectioner's sugar in them. Pour the cake batter into the cups and bake them in a 400 °F preheated oven for 8-10 minutes. Allow the cups to cool for 10-15 minutes. Remove the cakes from the cups and dust confectioner's sugar over them. Serve with whipped cream.