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Chocolate Lava Cake
1 stick of butter (BUTTAH!)
2 ounces bittersweet chocolate (don’t eat them)
2 ounces semisweet chocolate (I SAID DON’T EAT THEM!)
1 ¼ cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
½ cup all-purpose flour
1. Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
2. Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
3. Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.
1 stick of butter (BUTTAH!)
2 ounces bittersweet chocolate (don’t eat them)
2 ounces semisweet chocolate (I SAID DON’T EAT THEM!)
1 ¼ cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
½ cup all-purpose flour
1. Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
2. Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
3. Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.
Category All / Tutorials
Species Unspecified / Any
Size 1080 x 608px
File Size 86.7 kB
Listed in Folders
Yummy!
I tried making this last year. First attempt failed because I brought it out too soon. Second attempt was something of a plain B score, cuz one was perfect, one had the top break (but otherwise close to perfect) and one outright broke apart.
The right temperature and the right timing is key....And also a better oven. The one I own is pretty old and not working well as it used to.
Congrats!
I tried making this last year. First attempt failed because I brought it out too soon. Second attempt was something of a plain B score, cuz one was perfect, one had the top break (but otherwise close to perfect) and one outright broke apart.
The right temperature and the right timing is key....And also a better oven. The one I own is pretty old and not working well as it used to.
Congrats!
Yeah, the reason that it looks a tad - deconstructed - was because when I went to invert it, the lava just dropped out, and the cake stayed put. Still tasted great, and that's Ben & Jerry's Cherry Garcia (I didn't have any vanilla). This was also the first time I've made it, so the next time will be better.
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