Okay, so it’s Monday and you’re probably dreading having to deal with anything right now. All you want to do is crawl back in bed and hope that when you open your eyes again that it will be the weekend. Am I right? Well, hate to break it to ya, but it isn’t. Gotta get up and get er’ done! So as my gift to you on this glorious Monday, I have decided to bestow upon you the “best” Chocolate Molten Lava Cake – now when I say best I’m not overselling…..I legitimately mean THE BEST… you will make this recipe and then be thanking me that I have opened your eyes to what it means to have joy in your life 😀 – but seriously, it’s just THAT damn good!
I posted this picture on Instagram a few months ago as a treat to myself after a long day with Z. I had stumbled upon this recipe a few years ago and have kept it locked in my arsenal, but after a dinner party that I had back in December (which I will tell you all about later this week ;)) my friends were begging me for the recipe so I decided that it was my civic duty to share it with everyone.
The original recipe actually comes from Jenny Steffens Hobick, a blogger about Everyday Occasions but with a little bit of flare that I decided to add ;).
You start off by melting 3/4 cup of butter in the microwave save bowl for 30 seconds and then add a 12 oz bag of semi-sweet chocolate chips but reserve a handful for later……and to snack on. Mix everything together until all of the chocolate is melted. To this mixture you want to add 1/2 cup of heavy cream and incorporate. The chocolate will start to get darker and become glossy.
Now this is where I add my own personal twist to the recipe. In a separate bowl, I do a combination of 2/3 cup brown sugar and 1/4 cup granulated sugar; to this I add 1/4 tsp of sea salt and 1/2-1 tbsp. of coffee grounds, 2/3 cup of all-purpose flour and mix everything together to combine.
I then go back to the chocolate mixture and add 5 eggs one at a time and make sure that each one is mixed in really well before adding the next one. After that I add my flour-sugar mixture and just fold it together until it is just combined.
I preheat the oven to 450 degrees and prepare my ramekins with some cooking spray and cocoa. I use a 1/2 cup measuring spoon to fill each vessel just under the brim and then top it off with the extra chocolate chips. You could also swap out the semi-sweet chocolate for white chocolate or even butterscotch if you wanted.
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I place them in the oven for about 8-10 minutes and just as it looks like the edges are setting, I remove them from the oven and place them on a cooling rack for a few minutes before serving. Now it is really important for you to let the cakes rest for a moment because the cooking will continue and it will make it easer to remove the cakes – or you can eat it right out of the ramekin…but still….WAIT!
Top it off with French Vanilla ice-cream and you’ll be in heaven. It’s a quick and easy way to indulge once in a while, and with V-Day just around the corner it will be a total hit for your someone special. This time of year you can find all sorts of cute chocolates that you could use to sprinkle on top of your cakes before you bake them.
This recipe makes a total of 6 cakes in the ramekins or you can divi them up in a small cupcake tray and get 12. I would just use a 1/4 measuring spoon instead. These also store beautifully in the refrigerator for a week. Pop them in the microwave for 20 seconds and you are golden!
Anyways, I hope that this bit of cyber-sugar rush eases your Monday and helps you get through the week. Like always, if you do end up trying this recipe out please make sure to tag me on Instagram and let me know what you thought.
Until next time,
