More than words…

I’ve been told the best thing I make is Molten Chocolate Lava cakes, so every Valentine’s day that’s what I make. It’s my way of telling loved ones “I love you” without saying it. 🙂

Before I ever attempted to make this delicious masterpiece I had to satisfy my craving by ordering them when out at my favorite restaurants. This delicacy always seemed untouchable to me, it seemed like it would be too complicated to make. I had so many questions; “How do you get the center to melt like that?,” “How do you prevent the cake from tasting dry?,” etc. Well friends it’s quite simple, and guess what? The center is made from the same thing the cake is made from!! How does the center not cook to that cake like consistency? Magic! 🙂

Molten Chocolate Lava Cakes

Yields: 2 small cakes (1 is enough for each person, trust me)

Prep Time: 15 minutes

Cook Time: 12-16 minutes

Ingredients

• 1/4 Cup Unbleached Flour
• 1 Brown Cage Free Egg
• 1 Brown Cage Free Egg Yolk
• 1 tsp Organic Granulated Sugar
• 1/2 Stick Unsalted Butter, melted
• 1/4 tsp. Espresso Powder
• Pinch Cayenne Powder
• Pinch Freshly Grated Nutmeg
• 1/8 tsp. Ground Cinnamon
• 1/4 tsp Good Quality Vanilla Extract
• 1/4 tsp Good Quality Almond Extract
• 1/2 Cup Confectioner’s Sugar
• 1/2 Cup Chocolate Chips (Dark or Milk, whichever you prefer)
• Optional Garnish – Powdered Sugar and Strawberries

Directions

1. Preheat oven to 400 degrees
2. Prepare 2 small ramekins with non-stick cooking spray, then lightly coat with granulated sugar.
3. Melt butter, cayenne powder, nutmeg, cinnamon, espresso powder, and chocolate chips over low heat until melted.
4. Sift flour, granulated sugar, and confectioner’s sugar.
5. Whisk vanilla, nutmeg, egg, and egg yold to dry mix.
6. Mix chocolate mix into dry mix.
7. Pour batter into ramekins then place ramekins on a baking dish. Bake for 12-16 minutes or until top of cakes have cracked slightly. Watch this carefully, do not let you cakes burn.
8. Allow cakes to cool for 5 minutes before attempting to release from ramekins. Once ready invert cakes ontop a plate, tap the bottom of the ramekins a couple times and gently wiggle the cakes free from the ramekins.
9. Sprinkle each cake with confectioner’s sugar and serve with strawberries.