(And even if you're not so keen on the big ol' VDay, who doesn't love chocolate??? Make it for you and some friends... or just you. Nobody said you had to share.)
I actually saw this recipe about a year ago on TV and immediately saved it in my "to try later" pile. I included the video in case yall needed to see the pro in action. The recipe gets five star reviews, so it's worth a shot, right??
Tips: Try mixing up the chocolate. Use milk instead of semi-sweet. If you're not crazy about orange liqueur, try using a teaspoon of some sort of extract like mint. Also, watch the cakes. Some reviewers said the cooking time was a tad shorter than the recommended 14 minutes. But have fun with it! Don't stress about getting it perfect. The only way you learn (and get better) is through practice.
Molten Lava Cakes
(Original recipe by Paula Deen)
(Photo and video courtesy of Food Network)
Ingredients
- 6 (1-ounce) squares bittersweet chocolate
- 2 (1-ounce) squares semisweet chocolate
- 10 tablespoons (1 1/4 stick) butter
- 1/2 cup all-purpose flour
- 1 1/2 cups confectioners' sugar
- 3 large eggs
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons orange liqueur
Directions
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
Yields 6 servings.
(fyi, stick the other 4 in the fridge for later. Apparently, it makes the chocolate get all creamy. If you want it warm again, throw it in the microwave a few seconds.)
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
Yields 6 servings.
(fyi, stick the other 4 in the fridge for later. Apparently, it makes the chocolate get all creamy. If you want it warm again, throw it in the microwave a few seconds.)
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