Wednesday, February 25, 2009

Molten Lava Cake

  • 4 T real butter
  • 1/3 C sugar
  • 3 large eggs
  • 1/3 C flour
  • 1/4 t salt
  • 8 oz bittersweet chocolate, melted
  • Additional Ingredients:conf. sugar for dusting, sweetened whipped cream for serving (vanilla ice cream recommend) and butter and sugar for preparing pans
  • You can either bake these in a muffin tin, in ramekins, or even a oven-proof mug. If you use a muffin tin you'll get 6 cakes and depending on the size of the ramekins you'll get 4-6.


  1. Preheat oven to 400 degrees.
  2. To prepare pans, use your fingers (or the butter wrapper) to rub butter in the muffin tins or ramekins. Sprinkle in some granulated sugar to coat the entire inner surface and tap out any extra and discard.
  3. In a bowl with a mixer beat butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Combine flour and salt and slowly add it into the butter mixture just until combined. Stir in melted chocolate by hand, just until combined. Don't over mix.
  4. Divide batter evenly among prepared muffin cups or ramekins and then place them on a baking sheet.
  5. Bake just until tops of cakes no longer jiggle when pan is lightly shaken, about 8-10 min for a muffin pan, and 10-12 for ramekins. Remove from oven and let stand 10 min.
  6. If using muffin tins, invert the tin and place an individual cake on each serving plate. You can do the same with the ramekins, or just serve them as is. Dust with powdered sugar and serve with a dollop of sweetened whipped cream (or I prefer a good scoop of vanilla ice cream). (source from here)

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