Lava cake is a stable of my kitchen. It's quick & simple, can be make ahead of time & refrigerated up to 2 weeks. The flavor of the mixture can be changed depends on liqueur that you added or extract. A teaspoon of ginger or cinnamon will change up the flavor dramatically, make it a nice finish to your dinner during cold winter months!
When you feel like a little of chocolate fix, pop it into 350 F oven for about 20 minutes, serve with a scoop of ice cream. There is nothing better in the world at that moment!!
Lava Cake
4 oz Dark Chocolate
3 oz Unsalted Butter
.4 oz Corn Starch
5 oz Sugar
2 Eggs
2 Yolks
3/4 t Liqueur/Flavoring/Vanilla Extract
- Melt Chocolate & Butter in a pot, medium heat, stir often to avoid burning, heat off.
- Whisk in sugar & cornstarch, mix well
- Whisk in egg, egg yolk, and vanilla extract, until combine.
- Place the mixture into an air-tight container and refrigerated for at least 4 hours.
Serving:
- Preheat the oven to 350 F
- Brush a ramekin w/ butter & coated in sugar and fill 2/3 of ramekin w/ batter.
- Depends on the size of your ramekin, bake until the top is cracked, roughly 15-20 minutes
- Serve immediately w/ a scoop of French Vanilla ice cream (homemade is the best!)
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