Oooh, remember this?

Jeremy sent me home with the recipe he used for these molten lava cakes and a couple of people asked about the recipe. Now I haven’t made this myself, only eaten it! But here’s the recipe he uses.

Molten chocolate lava cake
1/2 c. unsalted butter, cut into pieces
6 oz. semi-sweet or bittersweet chocolate, cut into small pieces (he used semi-sweet I think)
3 large eggs, separated
1/3 c. granulated white sugar
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tarter
1 tablespoon granulated white sugar

Preheat oven to 400 degrees and place rack in center of oven. Generously butter 4 3/4 c. ramekins or custard cups and dust the insides with sugar. Place the prepared molds on a baking sheet and set aside.
In a stainless steel bowl suspended over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you whip the egg yolks.
In electric mixer beat egg yolks and 1/3 c. sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.
In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 T. sugar and whip until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten egg whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared ramekins, filling each about 3/4 full. Bake for 10-15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.
Immediately remove from oven and let them rest for a minute or two. Run a sharp knife around the edge of each cake and then invert onto the center of each serving plate. Sprinkle the top with confectioners sugar; good with ice cream or whipped cream!
(we didn’t take ours out of the bowls, just ate from the dish it baked in!)

This is what they looked like when they came out of the oven

I think the key might be to take them out when you first start to see cracks around the edges. These might have taken about 12 minutes…..if you use a different size cup you might have to adjust the time up or down accordingly. I might use a smaller ramekin that may not need as much time as these did.
Let me know if you make them and how they turn out! I might have to try it soon too.

6 Responses to ““Charlie and the Chocolate factory””

  1. Susanne Says:

    Oh yummy! Now I have to go look for something chocolate!

  2. annie Says:

    I can smell chocolate!

  3. Stacy Says:

    Yummy! I don’t have cream of tartar, but I have everything else. Wonder if it’s absolutely necessary or you could sub something else. I will have to climb up to a top cabinet and see where my ramkeins are, I never use them so they are hidden away somewhere 🙂

    This looks good, thanks for posting. Is it from one of his cookbooks? I bet something like this is in your Martha baking book I gave you 🙂

  4. jen Says:

    They look fantastic…maybe something I would make on a hot summer night with great friends or on vacation. Thanks for the recipe and I made the flatbread you posted by Southern living….YUM YUM..thanks it was great.

  5. Fresh Girl Says:

    Thanks for posting that recipe, Gail! I’m going to have to try it sometime. Trouble is, I only have one of those cute white bowls like that. 🙁 I’ll have to figure out something else to put it in.

  6. Shawna Says:

    Thank you, Jeremy!!

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