I have another recipe!
I’ll be honest, Forest does 98% of the cooking. I used to do the cooking when I left work at 4:00. Sometimes I got dinner finished and the table set before he came home! [What a wife!] But life happened and I got a new job that I don’t leave until 5:00. And I have a longer commute than Forest (45 min for me, 15 at most for him). Ergo, Forest is the resident chef. The point of the story is, we both work full-time jobs and don’t try new recipe’s very often so we won’t have new recipes to share all that often.
I couldn’t go without posting this recipe though! A homemade chocolate lava cake! We love Chili’s restaurant and we particularly love 1 item on Chili’s menu – their lava cake. We normally only get one to share for super special occasions. We went to Chili’s on Valentine’s Day this year but Forest had the idea to make our own lava cake at home instead of ordering one. We assumed it would be easy and stopped at the grocery store on our way home. We grabbed the few ingredients we needed from the recipe we found by Googling recipes in the cake batter aisle and, just to be safe, a box of Betty Crocker Hershey’s Chocolate Premium Cupcake Mix.
We made adjustments to the recipe so those will be emphasized below.
butter as needed
2 egg yolks [we used 1 egg yolk]
3 tablespoons white sugar
3 1/2 ounces chopped dark chocolate
5 tablespoons butter
4 teaspoons unsweetened cocoa powder
3 tablespoons flour
1 pinch salt
1/8 teaspoon vanilla extract
- Generously butter the inside of 4 (5 1/2 ounce) [we used 1-14 oz ramekin] ramekins. Place them in a casserole dish.
- Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
- Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
- Stir melted chocolate mixture into egg and sugar mixture until combined.
- Sift cocoa powder into the mixture; stir to combine.
- Sift flour and salt into the mixture; stir to combine into a batter.
- Stir vanilla extract into the batter.
- Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
- Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
- Refrigerate 30 minutes.
- Preheat an oven to 425 degrees F.
- Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
- Bake in the preheated over for 15-18 minutes [we baked ours for 25-ish]. Set aside to cool for 15 minutes.
- Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.
This was our result with a side of ice cream, of course:
And this was 5 minutes later:
It was delicious! The texture was a little different than a cake – more dense, less cakey – but not bad. Obviously. We devoured it in minutes!
I decided to share this recipe now, even though we made it for Valentine’s Day, because on Monday we made those Betty Crocker cupcakes I mentioned above. They have the chocolately center, which is why we bought them just in case. Here they are in all their icing:
If you don’t feel up to made-from-scratch chocolate lava cake then you should definitely try these bad boys. The creamy chocolate center is perfect.
Until next time — Cindy