These chocolate lava cakes have a deliciously warm liquid center. The individual cakes are simple to make and impressive to serve. You can mix up the batter up to eight hours before you plan to serve the cakes. Simply fill the ramekins with batter and refrigerate. Remove the ramekins as you sit down to your first course to allow the batter to come to room temperature before baking.
Molten Chocolate Lava Cakes
4 ounces semisweet baking chocolate
½ cup butter
1 cup confectioners’ sugar
2 whole eggs
2 egg yolks
6 tablespoons all-purpose flour
Preheat oven to 425°F. Spray 4 ramekins with cooking spray and place on cookie sheet.
Microwave chocolate and butter in medium bowl on high for about 1 minute, until butter is melted. Whisk until chocolate is also melted. Stir in confectioners’ sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between the ramekins. Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute. Invert the ramekins on individual dessert plates and top with Hazelnut Whipped Cream.
Hazelnut Whipped Cream
original recipe by Eating Deliciously
1 cup heavy cream
1 tablespoon sugar
1 ½ teaspoons Frangelico liqueur
In a large bowl, beat the cream until thick. Add the sugar and Frangelico. Continue to beat until cream holds stiff peaks.