Chocolate Lava Cake

These chocolate lava cakes are a super rich, incidentally gluten-free, dessert. The cakes are baked until set around the edges and then turned out on a plate to create a puddle of delicious, rich chocolate. I think these would be amazing topped with fresh raspberries. Or you can add a bit of caramel or peanut butter to the center before baking. They’re quite adaptable, but Husband loves these just as they are.

Early on in our dating, Husband and I went to Chart House quite a few times. We loved getting the chocolate lava cake to share (which always required planning ahead because they took a long time). Now you can have these delicious, decadent lava cakes at home in just a few minutes. These are so easy to prepare, don’t require any fussy ingredients, and just so happen to be gluten-free. These are the perfect end to a fancy meal. We enjoyed them for New Year’s Eve and for Husband’s birthday after a delicious Restaurant Steak dinner.

What’s your favorite dessert? What’s the one restaurant you can’t wait to go back to after Covid?

Chocolate Lava Cakes

Adapted from Smitten Kitchen
Serves 2

4 Tbsp butter, plus more for the ramekins
3 oz bittersweet chocolate, chopped
1/8 tsp salt, or pinch of kosher salt
2 Tbsp granulated sugar
2 tsp cocoa powder, plus more for the ramekins
1 large egg
1 large egg yolk

Before you begin, wash your hands with soap and water.

Preheat oven to 450°F. Grease 2 6oz ramekins with extra butter and coat with cocoa powder (tapping out any excess), and set aside.

In a microwave-safe bowl, combine butter and bittersweet chocolate and microwave for 30 seconds at a time, mixing well in between until smooth. Using a whisk, beat in the salt, sugar, and cocoa powder. Then whisk in the egg and egg yolk. Give an extra 20-30 strokes with the whisk until the batter is smooth.

Divide the batter between the two ramekins. Bake for 9-12 minutes, until the edges are set and begin to pull away from the sides. (Alternatively you can refrigerate them until ready to use, and just add a minute or two on to the baking time.) Let cakes rest for 1 minute, then using hot mitts, turn out on a small plate, let sit for 10 seconds and then pull the ramekin off. Repeat with second cake. Top with powdered sugar, whipped cream, or ice cream. Serve immediately.

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