Okay guys, people have been asking me for this recipe a lot lately... So I did a thing. Here is my online cook book for y'all! I will be adding recipes when I can so everyone can enjoy!
These lava cakes are a favorite in our home, and they can be whipped up and ready to eat in 20 minutes tops which makes them a double winner. Anyway, I hate those food blogs that post ten pages of fluff and put the recipe at the end of it so I'll stop now. Happy eating!
Late Night Lava Cakes
Makes 2 Servings
1/2 cup semisweet chocolate chips
2 Tbs unsalted butter, at room temperature, plus more for greasing custard cups (I use margarine)
2 Tbs sugar, plus a little more for bowl coating
2 Large eggs
2 Tbs all-purpose flour
1/8 tsp salt
1. Preheat oven to 425°F. While oven is preheating, grease 6 to 8-ounce custard cups or ramekins with butter. Put a spoonful of sugar in each cup, rotating the cup until the sugar is coating the butter all around. Try to avoid unbuttered surfaces as this will make the lava cake stick to the bowl. Dump out extra sugar. Put the buttered and sugared bowls on a sheet pan.
2. Microwave the chocolate chips on high for 30 seconds, take it out and stir it, then microwave it for another 30 seconds and stir it again. It should be completely melted. If there are still chunks of chocolate, microwave for another 20 seconds and stir.
3. In a small mixing bowl, cream room temperature butter (or margarine) and the sugar with hand mixer. The mixture should be thoroughly combined, smooth, and paste-like, not lumpy.
4. Add two room temperature eggs to the butter and sugar mixture, and beat it with the electric mixer until everything is combined and the mixture is starting to foam, about a minute. Add the flour and salt, and again beat everything with the mixer until it's thoroughly mixed.
5. Add the melted chocolate to the mixture, then use the mixer to beat it until it’s fluffy. This will take less than 30 seconds with the mixer on high. (Don't over mix!)
6. Divide the batter evenly between the two greased bowls, then bake the cakes in the oven at 350 degrees until the tops are just set but the lava cakes wiggle slightly when you shake them. This takes about 11 minutes depending on your oven.
7. Let the finished cakes sit for about one minute. (we like them warm!) Then, flip each cup over on a dessert plate, and tap the bottoms of the cups so that the cakes fall out. Lift the bowl off of the lava cake with two forks.
8. Serve immediately with powdered sugar, ice cream, berries, or any other delicious combination you can think of!
These lava cakes are a favorite in our home, and they can be whipped up and ready to eat in 20 minutes tops which makes them a double winner. Anyway, I hate those food blogs that post ten pages of fluff and put the recipe at the end of it so I'll stop now. Happy eating!
Late Night Lava Cakes
Makes 2 Servings
1/2 cup semisweet chocolate chips
2 Tbs unsalted butter, at room temperature, plus more for greasing custard cups (I use margarine)
2 Tbs sugar, plus a little more for bowl coating
2 Large eggs
2 Tbs all-purpose flour
1/8 tsp salt
1. Preheat oven to 425°F. While oven is preheating, grease 6 to 8-ounce custard cups or ramekins with butter. Put a spoonful of sugar in each cup, rotating the cup until the sugar is coating the butter all around. Try to avoid unbuttered surfaces as this will make the lava cake stick to the bowl. Dump out extra sugar. Put the buttered and sugared bowls on a sheet pan.
2. Microwave the chocolate chips on high for 30 seconds, take it out and stir it, then microwave it for another 30 seconds and stir it again. It should be completely melted. If there are still chunks of chocolate, microwave for another 20 seconds and stir.
3. In a small mixing bowl, cream room temperature butter (or margarine) and the sugar with hand mixer. The mixture should be thoroughly combined, smooth, and paste-like, not lumpy.
4. Add two room temperature eggs to the butter and sugar mixture, and beat it with the electric mixer until everything is combined and the mixture is starting to foam, about a minute. Add the flour and salt, and again beat everything with the mixer until it's thoroughly mixed.
5. Add the melted chocolate to the mixture, then use the mixer to beat it until it’s fluffy. This will take less than 30 seconds with the mixer on high. (Don't over mix!)
6. Divide the batter evenly between the two greased bowls, then bake the cakes in the oven at 350 degrees until the tops are just set but the lava cakes wiggle slightly when you shake them. This takes about 11 minutes depending on your oven.
7. Let the finished cakes sit for about one minute. (we like them warm!) Then, flip each cup over on a dessert plate, and tap the bottoms of the cups so that the cakes fall out. Lift the bowl off of the lava cake with two forks.
8. Serve immediately with powdered sugar, ice cream, berries, or any other delicious combination you can think of!
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