Molten Lava Cake for Two

This is the recipe I was looking for. I cannot wait to try this. I love this blog.

 

Frozen Moments

living well off the beaten path

<:article id=post-1422>

One bite reveals a dark, rich, molten chocolate center. Served warm, this dessert tastes like a celebration.

When we got word that the seller had accepted our offer for our new home, Jack and I both thought “Champagne!” With that not being possible in Point Hope, we went for the next best option – a gourmet celebration meal. Jack created a perfect dinner of seared strip steaks topped with bleu cheese and garnished with a sautéed medley of onions, mushrooms, and garlic. He served the steaks with carrots and parsnips sautéed with a hint of maple syrup. Foil-wrapped baked potatoes and sour cream finished off the plate.

My contribution was dessert. I had read several recipes for molten lava chocolate cake that sounded just right – rich, warm, chocolate and sized to serve individually. I adapted my version from a blog that had scaled down the recipe to two.

Jack had purchased these beautiful ramekins when he lived in Japan. My original thought was to serve the cakes in the ramekins as pictured. I decided to experiment with mine and inverted it. The jam spread perfectly under the cake. I dusted the inverted cake with a bit more powdered sugar. It was a perfect end to a perfect meal.

Molten Lava Chocolate Cake

adapted from Sweetebakes

Ingredients

  • 1/4 cup semi-sweet chocolate chips
  • 2 tbsp unsalted butter
  • 1/2 cup powdered sugar, plus extra for garnish
  • 1 egg
  • 3 tbsp all purpose flour
  • 1 tsp vanilla extract
Directions
  1. Preheat oven to 400 degrees F. Butter two ramekins and place on baking sheet. Set aside.
  2. In a double boiler, melt chocolate chips and butter, stirring until smooth.
  3. Scrape chocolate mixture into a bowl and add powdered sugar. Mix until incorporated.
  4. Add egg and whisk until smooth.
  5. Stir in flour and vanilla extract until smooth.
  6. Pour batter into prepared ramekins and transfer baking pan to oven.
  7. Bake for 12 minutes. Cakes should puff to surface of ramekins.
  8. Allow to sit for 1 minute.
  9. Place a dollop of raspberry or peach jam on cake before inverting onto plate.
  10. Dust with powdered sugar to garnish.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s