We were introduced to these Chocolate Lava Cakes by our good friends this summer, and I couldn’t wait to recreate them here. For as difficult as Chocolate Lava Cakes sounds, it is a very straightforward recipe. Be prepared for a lot of ooing and ahhhing at the finished product without a lot of trouble in the making!
I also love this alternative recipe because it is just a little bit more chocolatey. But for ease and quickness, this Pioneer Woman recipe wins! I posted a delicious Slow Roasted Salmon with Cucumber Yogurt dinner recipe last Valentine’s Day, and this Lava Cake would be the perfect dessert compliment to that meal.
Whatever your plans this weekend, I hope your Wednesday is a good one!
Baking spray, for spraying custard cups
1 stick butter
2 oz bittersweet chocolate
2 oz semisweet chocolate
1 1/4 cup powdered sugar
2 whole eggs
2 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream, for serving
Oven temp: 425
Preheat oven to 425. Spray four custard cups with baking spray. Place on baking sheet.
Melt butter over the stovetop. Add bittersweet chocolate. Melt on low. As it is beginning to melt, add the semisweet chocolate. Whisk until all chocolate and butter is 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.
Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm. Serve with vanilla ice cream
Recipe Ree Drummond