Molten Chocolate Cakes with Vanilla Whipped Cream (from Micol Negrin)

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Molten Chocolate Cakes with Vanilla Whipped Cream (from Micol Negrin)

These Molten Chocolate Cakes are rich, indulgent, and irresistibly gooey in the center, delivering pure chocolate bliss in every bite. Paired with a cloud of lightly sweetened vanilla whipped cream, they strike the perfect balance between decadent and delicate. Elegant enough for special occasions yet simple enough for a cozy night in, this dessert is a guaranteed showstopper.

Course Dessert

Cuisine American

Keyword chocolate, lava

Prep Time 20

Cook Time 8

Total Time 28

Servings servings

Calories 407kcal

Author Laura

Equipment

Ingredients

cooking spray
¼ cup granulated sugar plus extra for dusting the molds
4 oz bittersweet chocolate coarsely chopped
8 Tbsp unsalted butter , cubed
2 eggs
2 egg yolk
1 Tbsp flour

Vanilla Whipped Cream:

½ cup whipped cream
1 Tbsp powdered sugar
½ tsp vanilla

Instructions

Preheat oven to 425. Spray five 1/2 cup ovenproof molds generously with cooking spray and dust generously with sugar.
In a large stainless steel bowl set over simmering water, gently warm chocolate and butter until melted, stirring often with a rubber spatula. This takes about 5 minutes. Remove from heat.
Meanwhile in a large bowl, beat eggs and egg yolks and sugar with a whisk until sugar crystals are dissolved and mixture is just a little paler in color.
Slowly beat the chocolate into the egg mixture, whisking continually to prevent curdling. Beat the flour in quickly until the mixture is homogeneous and there are no white streaks; DO NOT OVER MIX.
Divide the batter among the prepared molds. (they can refrigerated up to 12 hours. Just bring to room temp before baking) Place molds on a 11 x 17 baking sheet and bake for about 8 minutes. The centers will be quite soft but sides will set.
Beat whipped cream with sugar and vanilla until soft peaks form
While cakes are still warm, invert mold onto plate and wait at least 10 seconds before trying to remove the mold. Remove the mold and top with whipped cream.

Nutrition