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| Molten Chocolate Lava Cake |
- 1 1/2 tsp. unsalted butter, plus 1/4 lb. (1 stick)
- 4 tsp. all-purpose flour, plus 2 Tbsp.
- 6 ounces bittersweet or semisweet chocolate, chopped
- 2 Tbsp. cold heavy cream
- 2 Tbsp. powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1/4 cup sugar
- 1 tsp. vanilla extract
- Pinch salt
- 1/2 cup cold heavy cream
- 2 Tbsp. powdered sugar
- 1 Tbsp. nut-flavored liqueur (i.e. hazelnut)
- 1/2 pint fresh raspberries
- 4 sprigs mint
- Sweetened cocoa or powdered sugar, as garnish
Preheat the oven to 450 degrees F. Grease and flour 4 (6-ounce)
ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1
teaspoon of flour in each, tapping out the excess flour. Set on a baking
sheet.
In a double boiler, or a metal bowl set over a pan of simmering water,
melt the remaining 1/4 pound of butter with the chocolate, cream, and
powdered sugar, stirring until smooth. Remove from the heat.
In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt
until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into
the egg mixture and fold together. Fold the chocolate into the egg
mixture. Divide among the prepared dishes* and bake until the sides of
the cake are set and the tops are puffed but still soft, about 12
minutes.
Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.
Meanwhile, in a bowl whip the cream until beginning to form soft peaks.
Add the sugar and nut liqueur and beat until stiff peaks start to form.
Spoon a dollop of the whipped cream on each unmolded cake, and garnish
each plate with raspberries and a sprig of mint. Sprinkle cocoa or powdered sugar over the
cakes, and serve.
*To make ahead of time you can refrigerate them at this point. Remove from refrigerator and let come to room temperature before baking.
Serves 4
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