Tuesday, August 4, 2009

Chocolate Molten Lava Cakes with Raspberry Sauce


When my best friend, Kim, and I get together at my house, it's what we all "girl time"...I'll usually make something fun for lunch and then we'll make something chocolate for dessert...'cause that's what girls do! We'll watch a chick-flick, do a craft or just chill and chat.

Now, it's important that you understand that Kim and I are both very cautious cooks. We like to eat healthy foods, avoid fried stuff, don't do fast food, use organic when it makes a difference, cook from scratch, search out the healthier versions of favorite recipes, etc....
...HOWEVER,...when it comes to dessert we firmly believe it should be absolutely YUMMALICIOUS....and if that means full-fat, then so be it. It's our girl day after all, and it's not like we're eatin' this stuff every day! You can be sure we are gonna make it worth while! :)
This is a chocolate lover's dream dessert, a moist cake outside, with a warm chocolate "lava" inside...they WILL be served at my Christmas dinner this year! I'd classify this as elegant, yet easy. They make a very pretty presentation, and the taste is OUT OF THIS WORLD! :)

You're gonna need 8-4oz ramekins for this recipe (it will serve 8).

Cake:
8 oz semisweet chocolate, coursely chopped
4 large eggs
2 sticks unsalted real butter, chopped
4 Tbsp. unbleached all purpose flour
1/2 cup sugar
1 tsp. ground nutmeg
1/2 tsp. ground cinnamon

Raspberry Sauce:
Fresh or frozen raspberries (I prefer fresh)
2 Tbsp. powdered sugar
Optional:
1/2 cup Whipping Cream and 1 Tbsp. powdered sugar
OR
Real Whipped Cream in the can

Preheat oven to 350, and butter the ramekins.

Melt butter and chocolate in microwave (or double boiler). Heat only 30 seconds at a time and stir until chocolate is melted. Set aside, to cool slightly.
In a medium bowl, whisk together eggs and sugar until pale and fluffy. Whisk in the chocolate mixture until completely blended. Whisk in the flour, nutmeg and cinnamon and mix well.
Pour the batter evenly into ramekins and bake 14 mins.

While it's baking, mash raspberries in a small bowl with potato masher and stir in 2 Tbsp. sifted powdered sugar, set aside. Whip whipping cream with 1 Tbsp. sifted powdered sugar (if using whipping cream).
Remove cakes from oven and cool for only 2 minutes. Run a knife around the edges and invert onto individual dessert plates.
Garnish with raspberry sauce. Allow guests to add a dollop of whipped cream if they desire.
For a nice presentation, I like to sprinkle my plates with sifted powdered sugar, then drizzle the raspberry sauce across the cakes. Add a couple of whole raspberries and a mint leaf to make it really pretty!
Kim and I say "don't try to eat more than one" It sounded like a good idea, but we ended up feeling too full and didn't finish that second one!



FOR MINT CHOCOLATE CAKES: If you'd prefer to make mint chocolate lava cakes, OMIT the cinnoman and ADD 1 1/4 tsp. peppermint extract to batter.

You know you wanna try these, so get in that kitchen and melt some chocolate! :)


2 comments:

The American Homemaker said...

That looks so delicious! Wow!

And I love seeing your apple butter in the side bar. I made apple butter for the first time last fall and loved it :)

Lisa @ Stop and Smell the Chocolates said...

And I'm oh so glad you feel that way about dessert!! YUM - why didn't you save me any?? LOL! :)

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