I made these for Christmas dinner dessert in 2014 using this recipe. My granddaughters had Lava Cakes at the famous Morton's Restaurant in NYC on Martin Luther King Day and wanted me to make them. I promised to make them again on Mother's Day this year. We went out for dinner, but we when we returned to my house, we made these for dessert. My 11 year old granddaughter did most of the work with me supervising. This is their current favorite dessert!
4 teaspoons sugar
1/2 cup butter, cubed
4 ounces semisweet chocolate, chopped
1 cup confectioners' sugar
2 egg yolks
1 1/2 teaspoons instant coffee granules
3/4 teaspoon vanilla extract
6 Tablespoons all-purpose flour
1/2 teaspoon salt
whipped cream, optional
additional confectioners' sugar, optional
Grease the bottom and sides of 4 (6 ounce) ramekins; sprinkle each with 1 teaspoon sugar. Place ramekins on a baking sheet; set aside.
In a medium microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in confectioners' sugar until smooth. Whisk in the eggs, egg yolks, instant coffee, and vanilla. Stir in flour and salt; spoon batter into prepared ramekins.
Bake at 400° for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft.
Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving dish.
Sprinkle with powdered sugar and serve with whipped cream or ice cream and strawberries or raspberries as a garnish.
I used much less than a teaspoon of sugar in the bottom of each ramekin. It is personal taste.
General Foods International Flavored Instant Coffees work well for the coffee granules. You can use whichever flavor you want.
I cooled the cakes for 10 minutes rather than five. They were still steaming hot when served and the ice cream and/or whipped cream melted when put on top and cut open.
Posted by GourmetGal
May 16, 2016