This cake was ah-maz-ing. So good in fact, that I thought about it all day yesterday. This was our Valentine’s Day dessert. My handsome man told me I should call it the “8 Second Lava Cake.” Not because that’s how long it takes to cook, no, but because that’s how long it took before it was just a couple smears of chocolate left on the plate.
After devouring this delicious, chocolate filled piece of heaven I started to wonder why I hadn’t tried making these before! Seriously, I’m addicted. All I could think of yesterday was the oozing center and how each spoonful was a combination of tender fluffy cake and fudgy chocolate sauce. Oh my God, I really need to stop. It’s too early (9:15am) to be drooling over chocolate cake! Or is it?
If there was one of these in front of me right now, I’d eat it. I’ve got no shame! But in all seriousness, this cake was the perfect, sexy dessert for the lovey-dovey day. This cake was on the extreme lava side, I swear, it just kept flowing. I’m sure that means I could have given it just a couple more minutes in the oven but in all honesty I’m not sure I’d change a thing. It was really that good.
I didn’t add any fancy or crazy ingredients, except for Hershey’s chocolate syrup. Yes, the stuff you squeeze into milk for your kids favorite breakfast drink. I used to blow bubbles in my chocolate milk until it came all the way up to the top without bubbling over. Just me??
Another great thing about this recipe is that you can whip it together, put the batter in your ramekins, cover it and place it in the fridge until you’re ready to cook! Either way you do it, I think this chocolate syrup greatly enhanced this lava cake and probably had something to do with the extreme amounts of lava. Mmm….
Extra Chocolaty Molten Lava Cake
adapted from the Neelys on Food Network
4 tablespoons butter
2 teaspoons sugar, divided
3 ounces semi-sweet chocolate chips
3 tablespoons Hershey’s chocolate syrup
1/4 cup AP flour
1/2 cup + 2 tablespoons confectioners sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Preheat the oven to 400 degrees. Grease one large ramekin or two regular sized ramekins with cooking spray and sprinkle with 1/2 teaspoon of sugar each.
In a saucepan combine butter, teaspoon sugar, chocolate and chocolate syrup. Melt over low heat until smooth, stirring frequently. Remove from heat and cool slightly.
In a bowl whisk together flour, confectioners sugar, eggs, vanilla extract & almond extract until creamy. Pour in the melted chocolate and whisk until combined.
Pour into prepared ramekin/ramekins.
Bake for 20-22 minutes if using a large ramekin, 12-14 minutes for regular ramekins, until top is stiff and edges are dark. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small pairing knife or small icing spatula. Invert onto plates and sprinkle with extra confectioners sugar if desired.