Since 1861, when Richard Cadbury, scion of the British chocolate manufacturing family, started putting chocolates in heart shaped boxes, the practice of gifting chocolate to loved ones for Valentine’s Day has become a prominent practice in many countries. Chocolate has become the celebration of love, indulgence, and joy. Who can resist the rich, smooth, irresistible delight of chocolate?
Because our family enjoys baked goods, especially those containing chocolate, preparing Chocolate Lava Cakes is one of our time-honored traditions to end a festive meal. These individual cakes, with a chocolate cakelike outside and liquid or runny chocolate core were developed by the French and are decadently sinful and quite easy to prepare. Chocolat coulant translated into English as chocolate flowing, also known as Molten Chocolate Cake, are a dessert often featured in high-end restaurants.
French chef Jacques Torres, James Beard Foundation winner and host of the television cooking show “Chocolate with Jacques Torres”, confirms that the recipe existed in France in the 1980’s, the development credited to Chef Michael Bras. Bras was inspired by a family group warming themselves up by drinking hot chocolate after a skiing adventure. Here in the United States, French Chef Jean-George Vongerichten perfected the recipe in 1987, where the dish became a must-have on the menu of exclusive restaurants.
Fortunately for the home cook, one does not need to be a French pastry chef to prepare these runny core cakes. Chocolate, your choice of semi-sweet or bittersweet, is slowly melted with unsalted butter, then combined with flavorings, eggs and a small amount of flour. The batter is then poured into greased individual ramekins and baked in a hot oven until it just set. The key to these molten centers is in the baking. Do not overbake! Once the cake begins to set around the edges and the top starts to crack and puff, the cake is done. Remove the ramekins from the oven to a rack and let them cool for a minute or more. Slide a knife around the edges and carefully invert it onto a plate.
We like to serve our Lava Cakes on a pool of raspberry syrup topped with unsweetened whipped cream. Plain yogurt or a sprinkle of powdered sugar are also delicious adornments. Planning a festive meal for a large group or only want to cook two cakes at a time? The batter keeps for several days in the refrigerator, just bring the mixture up to room temperature before baking.
Nutritionally speaking, research has shown that chocolate will enhance your mood and reduce stress. The act of sharing chocolate strengthens bonds and deepens relationships. These desserts are not just for special occasions. Share the love of chocolate frequently with Chocolate Lava Cakes.
Chocolate Lava Cakes
Equipment
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Ingredients
- 4 oz bittersweet or semisweet chocolate
- 1/2 cup unsalted butter
- 1 tbsp Gran Marnier or 1 tsp of espresso powder
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 eggs
- 1/3 cup flour
- 1/2 tsp cinnamon
- whipped cream or yogurt for serving
- fresh raspberries or raspberry sauce for serving
Instructions
- Assemble ingredients and tools. Preheat the oven to 425 degrees. Butter 6 – ¾ cup (or larger) ramekins and set on a sheet pan.
- Add chocolate and butter to a large glass bowl.
- Melt the butter and chocolate slowly on a low setting in the microwave. Or use a double boiler on top of the stove. Whisk until the chocolate is smooth and dissolved.
- Whisk in the sugar, Gran Marnier or espresso and vanilla extract.
- Break the eggs in a small bowl, whisk vigorously until mixed, then whisk the eggs into the chocolate mixture.
- Stir in the flour and cinnamon.
- Pour the mixture into the prepared ramekins. Bake for about 8 – 10 minutes, until the sides are set but the center is still soft. Be careful not to overbake!
- Remove the tray from the oven and let the cakes set for one minute. Run a knife around the edges of the ramekins to loosen the cakes, and then invert them onto individual plates.
- Serve topped with whipped cream or yogurt. For a festive presentation, invert the cakes onto a pool of raspberry sauce or fresh raspberries.
