20 Minute Chocolate Lava Cakes - KOTA Territory News

20 Minute Chocolate Lava Cakes

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6 ounces  bittersweet chocolate, chips or pieces
2 ounces  semi-sweet chocolate, chips or pieces
¾ cup unsalted butter
1 cup powdered sugar
1/2 cup all purpose flour
3 whole eggs
3 egg yolks
2 teaspoon vanilla extract
Pinch of salt
2 tablespoons Cointreau

Preheat oven to 425°F.

Butter eight 6-ounce ramekins.

Melt chocolate and butter in the microwave on low or in a double boiler over simmer water.

Blend sugar, flour, and salt.

Whisk eggs.

Pour melted butter into melted chocolate and whisk to combine.

Whisk eggs into chocolate until combined.

Stir in vanilla and liqueur.

Blend in dry ingredients and whisk until smooth.

Divide batter evenly into buttered ramekins.

Bake for 8 minutes.

Tops will puff slightly and crack. The center will be rich, warm, and gooey.

Run a thin knife around the edge of the ramekin to loosen the lava cake.

Invert onto dessert plate and serve immediately. Enjoy!  Be warned – lava cake eaters are know for being noisy— moans and sighs followed by thank you, thank you!

Deviations

  • Hazelnut Lava Cakes – Replace Cointreau with Frangelico and add 2 ounces of Nutella (hazelnut cocoa spread)
  • Mocha Lava Cakes – Replace Cointreau with a Kahlua and add two teaspoons of instant espresso powder.
  • Raspberry Lava Cakes – Replace Cointreau with Chambord and top with fresh raspberries.
  • Replace Cointreau with Grand Marnier, Triple Sec, or Drambuie.

 

 
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