Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1 cup semisweet chocolate chips
- 1/2 cup all-purpose flour
- 1/2 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
- Cooking spray
Special equipment needed:
- 4 ramekins
- Mixing bowls
- Whisk
- Microwave or double boiler
Step-by-step instructions:
- Preheat oven to 425°F.
- Melt butter and chocolate chips together in a microwave or double boiler.
- In a separate bowl, whisk together flour, powdered sugar, and salt.
- Add eggs, egg yolks, and vanilla extract to the chocolate mixture and whisk until smooth.
- Gradually whisk in the flour mixture until well combined.
- Spray the ramekins with cooking spray and divide the batter evenly among them.
- Bake for 12-14 minutes or until the edges are set and the center is still slightly jiggly.
- Let the cakes cool for 1-2 minutes before running a knife around the edges and inverting onto a plate.
- Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 12-14 minutes
5. Temperature:
425°F
Serving size:
4 servings
Nutritional information:
Calories: 470
Fat: 31g
Carbohydrates: 43g
Protein: 6g
Sodium: 60mg
Sugar: 31g
Substitutions for ingredients:
- Milk chocolate chips can be used instead of semisweet.
- Gluten-free flour can be used instead of all-purpose flour.
- Granulated sugar can be used instead of powdered sugar.
Variations:
- Add a tablespoon of espresso powder for a mocha flavor.
- Add a teaspoon of cinnamon for a spicy kick.
- Add chopped nuts or dried fruit to the batter for added texture.
Tips and tricks:
- Make sure to spray the ramekins well with cooking spray to prevent sticking.
- Serve the cakes immediately for the best molten lava effect.
- If the cakes don't release from the ramekins easily, run a knife around the edges again and try inverting them onto a plate again.
Storage instructions:
The cakes are best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the cakes in the microwave for 10-15 seconds or until warm and gooey.
Presentation ideas:
Serve the cakes on a plate with a dusting of powdered sugar and a scoop of vanilla ice cream.
Garnishes:
Fresh berries, whipped cream, or chocolate shavings can be used as garnishes.
Pairings:
A glass of red wine or a cup of coffee pairs well with this dessert.
Suggested side dishes:
Fresh fruit or a green salad can be served as a light side dish.
Troubleshooting advice:
If the cakes don't release from the ramekins easily, try running a knife around the edges again and inverting them onto a plate again.
Food safety advice:
Make sure to cook the cakes until the edges are set and the center is still slightly jiggly to ensure they are cooked through.
Food history:
Molten lava cake was invented in the 1980s by a French chef named Jean-Georges Vongerichten.
Flavor profiles:
Rich, chocolatey, and gooey.
Serving suggestions:
Serve the cakes warm with a scoop of vanilla ice cream for the ultimate indulgence.
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