Chocolate Lava Cakes For Your Sweet
Adapted from Sally’s Baking Addiction
Ooey, gooey, melty Chocolate Lava Cakes eaten after a decadent homemade meal. That’s our idea of the perfect Valentine’s Day. And they’re so easy to make, too! The batter can be prepared in advance and refrigerated, then all you have to do is simply let them come to room temperature while the oven is pre-heating and voilà, insert satisfied and impressed dinner guests.
We made this recipe so that we would have enough for all of our Valentines (our staff!) to enjoy. But can easily half the recipe if you’d only like to make a small batch.
Join us live on Facebook on February 4th at 5pm to see for yourself how easy these are to make.
12 oz Semi-sweet chocolate (high quality is best, think Ghiradelli)
1 cup Unsalted Butter (2 sticks) chopped into pieces, plus additional for greasing the pan
1/2 c (31g) Flour
1 c Confectioners sugar
1/4 tsp Salt
4 Egg yolks
Pre-heat oven to 425°F.
Grease a 12-cup standard muffin tin and then dust with cocoa to prevent sticking.
If your semi-sweet chocolate is in a block then chop it coarsely, we found Ghiradelli Semi-Sweet Chocolate Chips at Reny’s so we’re ready to roll. Put chocolate chips and butter in a double boiler and melt until smooth. You can do this step in a microwave if you want, but I always tend to burn the chocolate by accident.
Whisk flour, powdered sugar, and salt together in a small bowl. Whisk eggs and yolks together in a separate bowl. Pour flour and eggs into the chocolate and whisk out any lumps. Spoon the batter into the prepared muffin pan.
Bake for 6-8 minutes. The sides will look solid, but the middle will still look pretty jiggly. Let them cool for just a minute and then flip the cakes upside down onto a plate to immediately eat with whipped cream and whatever other toppings you and your Valentine like!