Happy Valentine's day everyone!!!
Here's something to keep you warm during the blizzard tonight :)
These are a fool-proof, simple, easy, delectable treat! This recipe makes 6-10 individual ramekins, depending upon the size you use. Also great to make in bulk, then store in the freezer to pull out for a treat at any time. They take roughly 10 minutes to make, then cook in another 10, making this a VERY QUICK delightful dessert. What makes them lava-ey?? You slightly undercook them. What you're looking for are the edges to puff up, you'll see a few slight cracks along the top and the middle should stay dimpled; this tells you that it hasn't fully cooked through and will still be super gooey!
[Note: picture above]
I highly recommend these - I'm sure many of you have enjoyed these in my classes.
For Valentine's Day I definitely recommend the kick of the hot pepper and cinnamon for a little warmth (I also ALWAYS add the vanilla!)!!!
[Note: picture above]
I highly recommend these - I'm sure many of you have enjoyed these in my classes.
For Valentine's Day I definitely recommend the kick of the hot pepper and cinnamon for a little warmth (I also ALWAYS add the vanilla!)!!!
CHOCOLATE LAVA CAKES
INGREDIENTS
4 1/2 oz butter
3 oz bittersweet chocolate
3 1/2 oz unsweetened chocolate
3 eggs
heaping 1/2 c sugar
pinch salt
1 tsp espresso powder
Additional Flavorings: you can use as many as you desire!
1 TBS vanilla
pinch cayenne
pinch chili powder
pinch cinnamon
DIRECTIONS
1.) Preheat oven to 350 degrees. Butter, spray or oil your ramekins, if desired and set on a baking sheet.,
2.) Place butter in a small sauce pot and bring to a boil. Measure out your chocolates.
3.) Put sugar and eggs in a bowl of a kitchen aid or a mixing bowl, if you are hand mixing - feel free to use an electric mixer as well. Turn kitchen aid on high, with a whisk attachment. You are whisking until the eggs have doubled in volume and have turned almost white in color.
4.) Once the butter is a rolling boil, you can drop the chocolate in and turn off the burner. Let sit on the hot stove to melt out, 3-5 minutes - you do not need to stir the chocolate.
5.) Check your egg mixture, it should be ready. You can now add in the flavorings, mix until combined.
6.) With a rubber spatula, swirl the chocolate mixture and whisk into the egg mixture.
7.) Pour into the prepared ramekins.
8.) Place in oven ~10-15 minutes before serving, you want to enjoy these hot!
9.) Once in oven, lower the temperature to 325 degrees. Should take 8-10 minutes depending on the oven. Do not over cook! *See picture and note above.
INGREDIENTS
4 1/2 oz butter
3 oz bittersweet chocolate
3 1/2 oz unsweetened chocolate
3 eggs
heaping 1/2 c sugar
pinch salt
1 tsp espresso powder
Additional Flavorings: you can use as many as you desire!
1 TBS vanilla
pinch cayenne
pinch chili powder
pinch cinnamon
DIRECTIONS
1.) Preheat oven to 350 degrees. Butter, spray or oil your ramekins, if desired and set on a baking sheet.,
2.) Place butter in a small sauce pot and bring to a boil. Measure out your chocolates.
3.) Put sugar and eggs in a bowl of a kitchen aid or a mixing bowl, if you are hand mixing - feel free to use an electric mixer as well. Turn kitchen aid on high, with a whisk attachment. You are whisking until the eggs have doubled in volume and have turned almost white in color.
4.) Once the butter is a rolling boil, you can drop the chocolate in and turn off the burner. Let sit on the hot stove to melt out, 3-5 minutes - you do not need to stir the chocolate.
5.) Check your egg mixture, it should be ready. You can now add in the flavorings, mix until combined.
6.) With a rubber spatula, swirl the chocolate mixture and whisk into the egg mixture.
7.) Pour into the prepared ramekins.
8.) Place in oven ~10-15 minutes before serving, you want to enjoy these hot!
9.) Once in oven, lower the temperature to 325 degrees. Should take 8-10 minutes depending on the oven. Do not over cook! *See picture and note above.
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