Molten Chocolate Lava Cakes
makes 4 cakes
1/2 cup (4-ounces) unsalted butter
6 ounces semisweet chocolate, chopped
1/4 teaspoon pure vanilla extract
1/4 teaspoon espresso powder
2 extra large eggs
2 extra large egg yolks
1/4 cup granulated sugar
Pinch of kosher salt
2 Tablespoons unbleached all-purpose flour
Preheat the oven to 450º F. Butter and flour four (6-ounce) ramekins or custard cups; set aside.
In a medium bowl set over a pan of simmering water, melt the butter and chocolate, stirring occasionally, until smooth. Remove the bowl from the pan and stir in the vanilla and espresso powder.
In a separate medium bowl, beat together the eggs, yolks, sugar, and salt until thickened and pale, about 3-5 minutes. Pour the chocolate mixture along with the flour into the egg mixture and mix until incorporated. Evenly spoon the batter into the prepared ramekins. Place on a baking sheet and bake until the tops and the sides of the cakes are firm, but the center is still soft, about 10-12 minutes. Remove from the oven and let rest for one minute. Invert the cakes onto serving plates, let stand for 10 seconds, then un-mold. Serve immediately. (Cakes can be prepared several hours or up to one day in advance and refrigerated. Bring to room temperature before baking.) Enjoy!
Printed from thegalleygourmet.net