Bonus #SundayCookingAdventures: Chocolate molten lava cakes

2014-09-21 19.20.31

Two weeks ago I asked my Facebook followers to try out this recipe for lava cakes because I thought mine looked like a flop.

Well, no one tried it (anyway, no one told me they tried it — please tell me if I’m wrong) Several followers told me they thought it looked great. My sister told me it looked like every other molten lava cake she’d ever seen except that they all had more powdered sugar on them than I used.

Don’t get me wrong. It was REALLY good. If you decide to make this recipe, be sure to use good bittersweet chocolate. I used Scharffen Berger brand bittersweet chocolate and unsweetened chocolate. I followed the recipe exactly, including adding the salt (which I usually omit) and it contains only 249 calories, 11.8 grams of fat and 35 grams of carbs. If you’re looking for a holiday dessert, this might be one for you, since its numbers come in way under other more traditional cakes and treats. This one was pretty easy to make, too.

Happy baking!

Chocolate Molten Lava Cakes
Cooking Light Magazine, October 2014


3 tablespoons unsalted butter
2 tablespoons canola oil
3 ounces high-quality dark or bittersweet chocolate (60% to 70% cacao), chopped
3 ounces whole-wheat pastry flour (about 2/3 cup)
1/2 cup unsweetened cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
3 large eggs
Baking spray with flour
Powdered sugar (optional)

1. Combine butter, oil, and chocolate in the top of a double boiler. Cook over simmering water until chocolate almost fully melts, stirring gently with a spatula. Remove top of double boiler; stir until chocolate fully melts.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, and salt in a bowl; stir well with a whisk or fork.
3. Place granulated sugar, brown sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Set aside 2 1/2 tablespoons chocolate mixture. Gradually pour remaining chocolate mixture in a thin stream over egg mixture, beating at medium speed. Gently fold flour mixture into egg mixture. Divide batter evenly among 10 (5-ounce) ramekins coated with baking spray. Working with 1 ramekin at a time, spoon 3/4 teaspoon reserved chocolate mixture into center, pushing teaspoon toward center of batter. Repeat with remaining ramekins and chocolate mixture. Arrange ramekins on a jelly-roll pan. Cover and refrigerate 1 hour.
4. Preheat oven to 400°.
5. Let ramekins stand at room temperature 15 minutes. Uncover and bake at 400° for 13 minutes or until cakes are puffy and slightly crusty on top (centers will not be set). Place a dessert plate on top of ramekin. Using a dry kitchen towel to steady ramekin, invert each cake onto plate. Garnish with powdered sugar, if desired. Serve immediately.

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