Molten Lava Cakes

So, if you haven't had Domino's new crunchy lava cakes, you're really missing out. They are out of this world good.

My husband and I really like these, but for some reason ordering dominos dessert didn't seem so romantic for V-day. So I thought "I can make that!",  and I did.

I got the recipe for the cakes from the blog a cup of flour. However, the first round of these was disastrous. The recipe called for 30 ounces of chocolate, and for some reason I didn't think 3 BAGS of ghirradelli chocolate seemed that unreasonable for 4 VERY SMALL cakes... basically it ended up being pure melted chocolate and never baked correctly. Turns out, there was a typo in the recipe and it was only supposed to be 3 ounces. In other words, our first attempt of this had 10 x the amount of chocolate it was supposed to and turned out looking like this:

It was inedible :(. So, here's the revised recipe that not only turned out but was delicious.

First, you mix together the egg, sugar and flour. 

Next, you add in the melted chocolate and butter.

You pour the mixture into greased and sugared ramekins and bake for 10-12 minutes. 

You know they're done when the cake is firm on the outside but gooey in the middle. 

I decided to make some raspberry sauce with mine, which is weird because I don't really like rasberries, but it was delicious!

I put the rasberry sauce around the cake, powdered it with some extra sugar and voila. Lava cakes, home style :). 

Here are the recipes:

Lava Cakes (from a cup of flour) 

(makes 4 cakes)

3 oz. baking chocolate (I used Ghirardelli 70% cocoa)

1/2 c. unsalted butter

2 whole eggs

2 egg yolks

1/3 c. powdered sugar, plus more for serving

dash of salt

1/3 c. all-purpose flour

1. Preheat oven to 400° F.
2. Grease 4 small ramekins, custard cups, or any small (1 c. / 6 oz. capacity), oven safe baking dish. Sprinkle with powdered sugar.
3. Add butter and chocolate to a microwave safe bowl. Microwave until melted, stirring ever 20 – 30 seconds, or melt in a double broiler.
4. In a separate bowl, whisk together eggs, egg yolks, powdered sugar, and salt.
5. Add chocolate mixture and mix.
6. Add flour and mix just until combined.
7. Pour into ramekins. Place ramekins on a baking sheet, and bake in the oven 10 – 12 minutes. Do not over bake. Centers should be slightly jiggly and soft looking. A toothpick inserted near the outer edge should come out dry, and inserted near the center, it should come out wet.
8. Invert cakes onto individual serving plates. Dust with powdered sugar, and serve withraspberry sauce (optional).

Raspberry Sauce (from Andrea Meyer's blog) 

(makes about 2 cups - I used the leftovers on pancakes this weekend)

1 pint (about 12 ounces) fresh or frozen raspberries, rinsed well (thawed if needed) and drained
1/4 cup granulated sugar
1 tablespoon  cornstarch
2 tablespoons lemon juice
1 cup  cold water

1. Put the raspberries in the saucepan. Whisk together the sugar and arrowroot and add to the raspberries. Stir in the lemon juice juice and water and bring to a boil. Reduce heat and simmer while stirring until the berries break down and the sauce thickens, about 10 to 15 minutes. Remove from the heat and allow to cool. The sauce will continue to thicken as it cools.
2. Puree the sauce in a blender or with a handheld immersion blender, then strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.