Recipe Video: Chocolate Lava Cakes

Heart Molten Cakes from Lindsay Kinder on Vimeo.

Photo credit: Erica Garlieb Photography

Dessert menus at many great restaurants feature chocolate molten cake. It looks fancy, feels fancy, and one spoon dive into the center leaves you in a delightful chocolate-induced coma. That’s why most of us will split a cake with somebody else (unless I’m eating breakfast, and it’s my birthday—I’m turning 30 this month you guys!). How do they get the center so ooey and gooey? Even if you are a novice baker and your award-winning dessert has been boxed Duncan Hines brownies, you’ll find this recipe unexpectedly simple. Round out a homemade Valentine’s dinner with these cute little heart-shaped cakes. The best part is that this recipe makes 6+ cakes, which freeze perfectly. . .but you might not have anything left to freeze.

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Chocolate Lava Cakes by Lindsay Kinder

3 ounces semi-sweet chocolate (like 72%), chopped
7 tablespoons unsalted butter
2 eggs, lightly beaten
1 egg yolk
1 cup sifted powdered sugar**
1 small pinch salt
3/4 cup flour

**If you don’t sift the powdered sugar in advance, the clumps will stick together in the batter and will be very difficult to break apart, resulting in lumpy cakes.

Garnishes
Berries, mint leaves, powdered sugar, whipped cream, ice cream

+ Heat oven to 450 degrees Fahrenheit.
+ Spray the inside of a silicone, heart-shaped muffin mold. You can also use a regular muffin tin for circle-shaped cakes.
+ In a medium saucepan, combine chocolate, butter, and salt.
+ Cook over medium-low heat, stirring constantly until melted.
+ Remove from heat and cool slightly. If the batter is too warm, it can cook the eggs once they’re added. By cooling and adding eggs/yolks one-by-one, we can incorporate them evenly throughout the batter without the risk of cooking them prematurely. 
+ Stir in eggs and egg yolks, powdered sugar, and flour.
+ Mix by hand until blended. If the mixture gets stiff before it’s completely blended, return to the burner to gently warm.
+ Spoon batter into heart molds, dividing equally. If you have excess, put into regular muffin tins.
+ Bake for 8-10 minutes until sides are set but centers are soft. If you insert a pin into the center of the cake, it should come out with a little bit of batter on it. If it comes out clean, it’s slightly overbaked.
+ Remove from oven and let cool completely. Put a pan on top of the cakes and flip over to invert and remove them from the molds.
+ Garnish with sifted powdered sugar, a few raspberries, and a mint leaf. You can also serve with vanilla ice cream, dash of cinnamon, or whipped cream.