Chocolate Lava Cakes

If you want a quick and decadent chocolate dessert, that cooks in under 10 minutes, then this is a dessert for you! It is as simple as melting some chocolate and butter and adding it to beaten eggs. You can bake it right away, or, save it in the refrigerator for later. It is almost  foolproof and works perfectly every time. Treat yourselves to something special this weekend! This recipe is slightly adapted from a NYTimes chocolate lava cake recipe.

 Chocolate Lava Mini Cakes

(serves 4)

• 4          oz.             butter
• 4          oz.             good quality bittersweet chocolate, chopped into pieces
• 2          lg.              eggs
• 2          lg.              egg yolks
• ½         tsp.            vanilla extract
• ¼         cup            sugar
• 2          tsp.            flour
• —        —              melted butter for the molds
• —        —              cocoa powder for dusting the molds
• —        —              Confectioner’s sugar
• —        —              chocolate shavings

1. Put the butter and the chopped chocolate in a medium bowl and place it over a saucepan with simmering water. Stir occasionally until melted. Remove from the heat and cool for a minute.
2. In a separate bowl, mix two eggs and two egg yolks, and then add the vanilla extract and the sugar. Whisk until light and thickened, about 1 minute. Slowly mix the melted chocolate to the egg mixture and then add 2 teaspoons flour; mix well until combined.
3. In the meanwhile, melt some butter and brush well the insides of four, 4-oz. molds or ramekins (make sure not to miss any spots, so the cakes don’t stick). Sprinkle to coat with some cocoa powder and tap out the excess. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
4. When you are ready to bake, heat the oven to 450° F. Place the molds on a small, rimmed baking sheet and bake until the cakes have puffed up a bit. The sides and the tops should be set and the center of the cakes should still jiggle slightly when shaken, about 7 to 9 minutes (better under-baked than over-baked). Remove the ramekins to a wire rack to cool for two minutes.
5. Carefully run a small knife around the cakes to loosen. Put a small plate on top of each ramekin and carefully invert the cake onto a serving plate. Let it sit for 10 seconds, then, carefully lift the ramekin off the cake. Serve warm with a sprinkle of some confectioner’s sugar and a few chocolate shavings. If desired, serve with a little vanilla ice cream or a dollop of whipped cream on the side.