Chocolate Lava Cakes

Published 9:05 am Thursday, May 8, 2014

By Staff Reports

4 tablespoons unsalted butter

2 ounces good quality chocolate, broken into pieces

1 large egg

1 large egg yolk

1/3 cup superfine sugar

1/3 cup all-purpose flour

1 teaspoon vanilla extract or paste

1 teaspoon espresso powder (optional)

Heat oven to 350 degrees. Spray 2 large ramekins, about 3 inches in diameter, with non stick baking spray. Slowly melt the chocolate, espresso powder and butter in a small bowl set over a pan of hot water, then remove from heat and stir until smooth. Let the mixture cool for 10 minutes.

Using an electric mixer, whisk the whole egg, egg yolk, sugar and vanilla extract together until pale and thick, then incorporate the chocolate mixture. Sift the flour over the mixture and fold in using a rubber spatula. Divide the mixture between the ramekins and bake for about 14-18 minutes. Cooking times may vary depending on your oven. The middle will be under cooked, but that is what makes the lava part of the cake. Turn the cakes onto a plate and serve immediately.

Note: If you prefer a darker chocolate choose chocolate that is 70% or more. For a cake with a lighter chocolate taste choose a chocolate that is 60% or a semi-sweet chocolate

Melanie Bergeron, Erath