SWEET-MEMORIES FROM 2020: QUARANTINE CONTINUES, TIME TO DO A LOT OF BAKING, MOLTEN LAVA CAKES THIS TIME.

This is not my recipe but it’s sooo good! This recipe is from natashaskitchen.com blog, one of my daughter Suzy favorite blogger.  The best part is that I made this recipe last year with three of my four grandsons through Zoom! Molten Lava cakes are small cakes that when you cut into it, melted chocolate flows out. You have to cook them exactly for the time and temperature given because if you over cook them, the melted chocolate won’t flow. It’s so YUMMMM!
 
Category:  Dessert
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost:    $6 to $8.00
Difficulty Level:  Easy
Allergens, Other:  CONTAINS GLUTEN, BUT YOU CAN USE A GF FLOUR INSTEAD
Servings: 4
 
Ingredients
8 tbsp. unsalted butter cut into slices plus more to use in the ramekins
6 oz. semisweet chocolate
2 large eggs (whole eggs)
2 large egg yolks
¼ c. sugar
¼ tsp. salt
1 tsp. vanilla extract
3 tbsp. all-purpose flour plus more to dust the ramekins
 
 Directions
Grease four 8-oz ramekins* with butter and dust inside with flour, tapping out excess flour, just like you would with a cake pan.

1. Set a mixing bowl over a medium saucepan with about 1 cup water (the bowl should not touch the water). In the bowl, combine 6 oz. semisweet chocolate and sliced butter. Keep water at a simmer and use a spatula to stir together until the chocolate and butter are melted and well combined then carefully remove from heat and set aside while making egg mixture.
2. Combine 2 eggs, 2 yolks, 1/4 cup sugar, and 1/4 tsp salt and beat with an electric mixer on high speed 5 minutes (using egg beaters or whisk attachment) until whipped, thick and light yellow.
3. Pour warm chocolate mixture into the egg mixture along with 1 tsp vanilla extract. Fold until mostly combined. Add 3 Tbsp. all-purpose flour and fold until fully incorporated.
4. Divide between 4 ramekins and bake at 450˚ for 10-12 minutes (in a very hot oven) until outsides are firm and dry and centers are soft with just the slightest jiggle in the center.
5. Cool 1 minute then gently loosen cakes with a small knife (if needed). Immediately invert onto plates to untold. Dust with powdered sugar and serve right away.

 
Recipe Notes
*For Smaller Ramekins: 4 oz. ramekins or a non-stick muffin tin will yield 6 smaller cakes (bake 6-8 min). 6 oz. ramekins yield 4 cakes (bake 12 min) or 5 cakes (bake 8-10 min.