Molten Lava Cake with Whipped Cream
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 712
- Total Fat
- 55
- Saturated Fat
- 34
- Carbohydrates
- 52
- Dietary Fiber
- 1
- Sugar
- 42
- Protein
- 7
- Cholesterol
- 253
- Sodium
- 71
- Total: 50 min
- Active: 30 min
Ingredients
2 tablespoons plus 1 stick (8 tablespoons) unsalted butter
Granulated sugar, for coating the ramekins
3 ounces semisweet chocolate chips
1 1/2 cups confectioners' sugar, plus a little more for dusting
1 teaspoon vanilla extract
3 large eggs, plus 3 yolks
1/2 cup all-purpose flour
2 cups heavy whipping cream, cold
Directions
Special equipment:
6 ramekins or aluminum souffle cups- Preheat the oven to 425 degrees F.
- Melt 2 tablespoons of the butter in a small saucepan over low heat. Paint the insides of 6 ramekins with the melted butter, then coat with granulated sugar.
- Put the remaining stick of butter and the chocolate chips in a large mixing bowl. Set the bowl over a saucepan filled with about 1 inch of boiling water (make sure the bowl doesn't touch the water). Gently stir the butter and chocolate together until melted and smooth. Turn off the heat.
- Combine the confectioners' sugar, vanilla, eggs and yolks in the bowl of a stand mixer fitted with the whisk attachment. Whip until doubled in size and very thick and pale. Gently whisk in the chocolate-butter mixture. Gently stir in the flour. Pour the batter into the prepared ramekins. Place the ramekins on a baking sheet and bake for 14 to 15 minutes. Let rest for 3 to 4 minutes.
- Whip the cream in a bowl with an electric mixer until it holds soft peaks.
- Remove the cakes from the ramekins and place them on individual serving plates. Dust with confectioners' sugar. Serve warm with whipped cream.