Molten Chocolate Cakes

This Valentine's Day, I wanted to make something special for my mom. I have been wanting to make chocolate lava cakes for a while and this was the perfect occasion to do that. We served the cakes with homemade whipped cream, but you could also have it with ice cream or just by itself. It will taste great either way. 

The cakes were amazing! They were so decadent and moist. My mom said, "it tastes like a brownie on a cloud." It was fudgy, but not sweet. The cakes had a good texture that was enhanced by the homemade whipped cream. Overall, I would definitely try this recipe again. 

Molten Chocolate Cakes

Serves 4. This recipe is from the Food & Wine website. 

Ingredients

1 stick butter 

6 oz. bittersweet chocolate

2 eggs (both whites and yolk)

2 egg yolks (in total 2 egg whites and 4 egg yolks)

1/4 cup sugar

Pinch of salt

2 tbsp. flour

Instructions

Preheat the oven to 450F. Butter and lightly coat four 6 oz. ramekins with flour. Tap out the excess flour. Set the ramekins on a baking sheet. 

In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar, and salt at a high speed until thickened and pale. 

Whisk the chocolate until smooth. Quickly fold the chocolate into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm, but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted serving plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately. 

Note: The batter can be made ahead and refrigerated for several hours. Bring to room temperature before baking.