Valentines day lava cakes

This is the second year in a row that our Valentines Day has been a feast of familial love, rather than the conventional romantic variety. Last year, I made chicken adobo (this one, which sounds just gross at first read but is in fact delicious) and a more complicated variation of the molten chocolate lava cake. I found an easier one this year, and adapted it further (because by the end of a Thursday, I am not up to separating eggs or unearthing a bag of confectioners' sugar from the pantry.)  it's an awful lot like the full-sized French chocolate cake that I made a week or so ago. This is messier, less refined generally, and WAY faster.

I found the recipe on SweetSavoryLife, which looks like a terrific resource; check out the cakes on her bio page!

adapted from Paula Deen’s Home Cooking

Ingredients

• 10 tablespoons (1 1/4 stick) butter
• 8 oz (1 cup) chocolate chips (any type of chocolate chips will work but I recommend semi-sweet or a combination of bitter and semi-sweet)
• 1/2 cup all-purpose flour
• 1 1/2 cups confectioners’ (powdered) sugar
• 3 large eggs
• 
  
• 3 egg yolks
• 1 teaspoon vanilla extract
• 
  
• Preheat oven to 450 degrees F. Melt about one-and-a-quarter sticks of salted butter and a cup of chocolate chips.  
  

Molten Lava Cakes Recipe

4.2 from 25 reviews

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Recipe type: Dessert

Author: Savory Sweet Life

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 6

Molten Lava Cakes adapted from Paula Deen’s Home Cooking

Ingredients

• 10 tablespoons (1 1/4 stick) butter
• 8 oz (1 cup) chocolate chips (any type of chocolate chips will work but I recommend semi-sweet or a combination of bitter and semi-sweet)
• 1/2 cup all-purpose flour
• 1 1/2 cups confectioners’ (powdered) sugar
• 3 large eggs
• 3 egg yolks
• 1 teaspoon vanilla extract
• OPTIONAL : 2 tablespoons coffee liqueur (Kahlua) OR 1 tsp. instant coffee powder

Instructions

1. Preheat oven to 425 degrees F. Spray 6 -6 ounce custard (ramekin) cups or cupcake tin. In a medium microwavable bowl, melt chocolate chips and butter in the microwave for 60 seconds and then in 30 second increments until smooth (about 1.5-2 minutes total). Add flour and sugar to chocolate/butter sauce. Stir in the eggs and yolks until smooth. Add vanilla and coffee liqueur/instant coffee and mix everything until combined. Divide the batter evenly among the each cups. Place cups on top of a cookie sheet and bake for 10 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates or you can serve each molten lava cake still in the cup.

Notes

Some optional “finishing” ideas are: sprinkle powdered sugar on top, add a dollop of whipped cream of ice cream, add raspberries or strawberries, or any combination of the above. Enjoy!

• 
  

• Spray 6 -6 ounce custard (ramekin) cups or cupcake tin. In a medium microwavable bowl
• , melt chocolate chips and butter in the microwave for 60 seconds and then in 30 second increments until smooth (about 1.5-2 minutes total). Add flour and sugar to chocolate/butter sauce. Stir in the eggs and yolks until smooth. Add vanilla and coffee liqueur/instant coffee and mix everything until combined. Divide the batter evenly among the each cups. Place cups on top of a cookie sheet and bake for 10 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates or you can serve each molten lava cake still in the cup.

Notes

Some optional “finishing” ideas are: sprinkle powdered sugar on top, add a dollop of whipped cream of ice cream, add raspberries or strawberries, or any combination of the above. Enjoy!