Monday, March 18, 2013

Chocolate Lava Cakes for Two

This would have been the perfect Valentine's Day post, but it didn't occur to me to make these until I had a long day on the slopes and just needed some splurge that was tasty and sweet as a pick me up on a cold Saturday night. So easy, SO good. If you don't have ramekins, do as I did in a pinch and use small tea cups (if the walls are thick, try preheating the ceramic in the oven).

Top with a healthy spoonful of salted caramel sauce and vanilla ice cream!

Chocolate Lava Cakes

Butter, for ramekins
6 ounces dark chocolate
3 tbsp butter, plus more for ramekins
2 eggs, at room temperature
1/4 cup sugar (I used a bit less as I like my chocolate chocolaty)
1 tsp salt

Preheat oven to 425 degrees. Grease 2-3 ramekins or tea cups well with butter.

In a double boiler, melt the chocolate and butter over water until just barely melted. Stir until the chocolate is fully melted.

Meanwhile, warm eggs to room temperature in hot water. Beat room temperature eggs and sugar together until creamy and lemon-yellow covered. Add the salt. Fold in the slightly-cooled chocolate. Pour into ramekins and bake for 10-15 minutes, or until the top is just set. Let cool for 5 minutes and serve with warm caramel and vanilla ice cream. 

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