If you love chocolate, then this is the dessert for you. The chocolate is warm and runs out of the cake when you cut it open. It truly looks like lava coming from a volcano and it taste sooo good. It can be served with just a sprinkling of powdered sugar and a few raspberries or whipped cream and/or ice cream. The raspberries are missing from my photo because my grandson, who loves raspberries, ate them all earlier in the day.
I adapted this recipe from one I found in an old cookbook that belonged to my Mom. The fun part of this recipe is creating variations to infuse with the chocolate. The recipe listed below is the plain version. I hate to say it is just plain because it is so tasty. I have added a few variations at the end, but you should try creating your own version.
I use 6 oz. ramekins that are 4 in by 2 in. but you could make them in a cupcake pan. The portions will be smaller and you will have at least 6 servings. Reduce the baking time to 10 minutes if you use the cupcake pan.
Ingredients (Serves 4)
- 1 stick of unsalted butter
- 2 tsp of sugar
- 6 oz. semisweet chocolate chopped
- 1/2 cup flour
- 1 1/4 cups powdered sugar
- pinch of salt
- 3 extra large eggs plus 3 egg yolks
- 3/4 tsp vanilla extract
Preheat oven to 400 degrees F.
Butter 4 ramekins (6 ounce). Sprinkle each ramekin with 1/2 tsp of sugar.
Combine the butter and chocolate and melt in the microwave, stirring every 30 seconds. It should only take approximately 1 minute to melt the butter. Stir until all the chocolate is melted. (Photo A) Cool slightly.
Mix the flour, powdered sugar and salt. Make a well in the middle and add the eggs. Whisk the ingredients together. (Photo B) Add the chocolate/butter mixture and mix well. Pour into the ramekins. (Photo C)
Bake at 400 degrees for 13 - 15 minutes. The tops should be stiff and dark. Let them cool for 5 to 10 minutes. Loosen from the sides of the ramekin and invert onto a dish. Serve with powdered sugar sprinkled on top with raspberries or with whipped cream/ice cream.
Try some of the flavor variations listed below to change up the recipe. The first one is my favorite.
- Add 1/4 tsp cinnamon, pinch of nutmeg and pinch of cayenne pepper. (This is my favorite.)
- Replace the vanilla with 1 tsp of peppermint extract and crumble a peppermint stick on top.
- Add 1/2 tsp espresso powder
- Replace the vanilla with 1 tsp orange liquor and 1/2 tsp orange zest and decorate with candied orange slices.