Chocolate Molten Lava Cake – Rich, chocolaty, with a gooey molten center, fortified with rum and nutmeg. So DELICIOUS
If there are any drawbacks to making lava molten cake, it would be all the crazy things I do to prevent myself from eating the whole thing – making false promises to myself to go vegan for a month, instructing girlfriends to call me stupid names to dissuade me from munching on these cakes. Crazy, huh? Well, that’s how much I love these cakes.
I cannot muster the willpower to stop at one. Help, please! Salads would be redeeming from this supremely rich and chocolaty goodness.
My love for this cake began when I tried it at a favorite restaurant in Beverly Hills. I remember thinking… “Mmmm, that is some dessert and you must be a chef to be able to make something so magical.” Not long after this, I stumbled upon it again at Trader Joes in the frozen section. All I had to do was heat it up in the microwave and voila – molten cake at home.
Though delicious, the baker in me wanted more. After perusing through my cookbook and the internet, I came to the resolve that I would stop buying these cakes and start baking them so I can experiment with different ingredients.
Molten Lava Chocolate cake is all about the chocolate; so make sure you get the best, because that is all you’re going to taste. In this version, I included rum in the cake to make it more exciting and intense. The chocolate I used is one of my favorite European chocolates.
How could anyone be tired of this warm, rich chocolate cake packed with a hot gooey, flowing chocolate interior?
Best of all, they are very easy to make and how convenient, you already have the ingredients at home anyways. So make it!
Chocolate Molten Lava Cake - Rich, chocolaty, with a gooey molten center, fortified with rum and nutmeg. So DELICIOUS
- 2 oz dark chocolate
- 2 oz milk chocolate
- 5 Tablespoons butter
- 1/4 cup all-purpose flour
- 3/4 cups confectioners' sugar
- 3 large eggs
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoons rum
Preheat oven to 425°F. Lightly spray or butter 3 " 6 ounce" or 4 "4 ounce" custard cups or small ramekins with cooking spray or butter.
Combine the chocolate and butter in a medium bowl, then microwave. If microwave is not your thing then melt in a double broiler over medium heat stirring occasionally until melted.
Whisk in the flour and sugar into the chocolate mixture, making sure everything is incorporated
Stir in the eggs until everything is even and smooth. Add the nutmeg, rum, and vanilla extract. Mix well, scrape down the sides
Divide the mixture evenly among the custard cups. Bake for at least 8 -10 minutes. The cakes will rise slightly and will wiggle if you shake the pan slightly
Run a knife around the edges to loosen and invert onto dessert plates.
Serve warm with ice-cream, whipped cream