I had planned on posting the recipe way back then, but somehow managed to forget about it, most of the time. Of course, every time I would see a recipe or something about them I would think, “Oh ya! I should make those…” but never did.
Then a couple weeks ago some friends visited from out of town for a few hours and my husband was attempting to convince them to stay a bit longer and said something like, “Megan will make something for dessert…what do you want?”
Craig says, “Aaaaaa…molten lava cake…”
Much to his surprise, I said, “Sure! I can do that.”
Haha, so I did.
It’s not the same recipe I made so many years ago, but they were still super easy and crazy, amazing delish.
So today I got around to making them for yet a third time just so I could photograph them and post the recipe.
Make them. You will not regret it.
- butter and cocoa powder for coating the custard cups
- 1 stick butter
- 2 ounces 70% dark chocolate
- 2 ounces semisweet chocolate
- 1¼ cups powdered sugar
- 2 whole eggs
- 3 egg yolks
- 1 teaspoon vanilla
- ½ cup all-purpose flour
- Preheat your oven to 425˚
- Coat 4 large ramekins with butter and dust lightly with cocoa powder, set aside.
- In a medium mixing bowl, melt the butter and both chocolates in the microwave for about a minute and a half then stir until smooth.
- Whisk in the powdered sugar, eggs, egg yolks, vanilla and then flour until smooth.
- Divide between the ramekins, a bit less than 5 ounces of batter in each if you prefer to weight them over eyeballing it.
- Place ramekins on a baking sheet and place in the oven.
- Bake for about 15 minutes or until the top has just domed a bit and is no longer jiggly.
- Remove from the oven an let cool for 1 minute, then turn out onto serving plates (may need to run a knife round the edge) and serve with vanilla ice cream.
Thanks for the recipe Food Network!