My husband once went to a Morton's Steakhouse where he discovered the Chocolate Lava Cake. Being the nice and thoughtful wife, I went right to my mom and asked her to make this cake for his birthday. This was about 5 years ago, starting a tradition of half-baked cakes and large-scale ramekin prep work to rival a restaurant kitchen.
The key to getting this cake to ooze like molten lava is knowing your oven. You can make this and chill in the dishes and cook just as many as you want to eat. You'll want to experiment with 1-2 dishes at a time until you get the right temperature and time for your climate and oven. Good luck!
Molten Chocolate Cake by Marguerite Henderson
Pans
2 T. butter
2 T. sugar
Butter 8-6 oz. ramekins with the 2 T butter and sprinkle with sugar, shaking off the excess. Set aside.
Cakes
6 oz. semisweet or bittersweet chocolate, coarsely chopped
1 1/2 sticks unsalted butter
3 large eggs
4 large egg yolks
1 1/2 cups powdered sugar
1/2 cup flour
In a medium saucepan, melt the chocolate and the butter. Cool slightly. Whisk the eggs and egg yolks in a medium bowl. Whisk in the powdered sugar, melted chocolate and the flour. Pour into prepared ramekins, dividing equally. Place ramekins on a baking sheet. (Can be made several hours ahead.) Cover and chill until ready to bake.
Preheat overn to 450 degrees. Bake cakes 10-12 minutes, until edges are cooked but center is still soft. Remove from oven. While still warm, run a small knift around cakes to loosen. Turn out onto serving plates. Place topside up.
Garnish
Serve with ice cream of choice, sliced strawberries, powdered sugar and/or mint sprigs. Serves 8.
Enjoy!
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