These molten chocolate lava cakes are always a hit, and the variation (below) makes a
version that is wonderful to serve for Passover.
HANDS-ON TIME
30 minutes
TOTAL TIME
3 hours
MAKES
12 servings
INGREDIENTS
- 340 g bittersweet or semisweet chocolate, chopped
- ½ cup butter, cubed
- 1 vanilla bean
- 2 cups granulated sugar
- 6 eggs
- 6 egg yolks
- ¼ cup cocoa powder, sifted
- pinch salt
- 340 g strawberries, diced
- whipped cream (optional)
DIRECTIONS
- In a heatproof bowl over hot (not boiling) water, melt chocolate with butter, stirring until smooth.
- Halve the vanilla bean lengthwise and using the tip of a sharp knife, scrape the seeds into the chocolate mixture. Stir to combine. Discard the vanilla pod or save it for another use. Remove the chocolate mixture from heat.
- Whisk in sugar. Whisk in eggs and egg yolks, one at a time. Whisk in cocoa powder and salt.
- Pour the mixture into 12 greased 6-oz (175 mL) ramekins and place them on a rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to baking time.)
- Bake in a 425°F (220°C) oven until edges are set and centers are slightly jiggly when tapped, about 15 minutes.
- Let cool for 3 minutes. Run a knife around the edges of the cakes and turn them out onto plates.
- Garnish with strawberries and whipped cream (if using).
NUTRITIONAL INFORMATION, PER SERVING: about 387 cal, 7 g pro, 18 g total fat (8 g sat. fat), 51 g carb, 4 g fiber, 195 mg chol, 108 mg sodium, 132 mg potassium. % RDI: 3% calcium, 16% iron, 16% vit A, 28% vit C, 15% folate.
VARIATION: PASSOVER DAIRY-FREE GLUTEN-FREE MOLTEN CHOCOLATE LAVA CAKES
- Substitute kosher pareve bittersweet chocolate (such as Lieber’s) for the regular chocolate
- Substitute kosher pareve margarine for the butter
- Substitute kosher pareve cocoa powder (such as Ghirardelli) for the regular cocoa powder
- Substitute kosher nondairy whipped topping for the whipped cream (if using)
TIP FROM THE TEST KITCHEN
- You can make the batter ahead for convenience, but the cakes are best eaten immediately after baking. Don’t pop them into the oven until you’re ready for dessert.
