Molten Chocolate Lava Cakes
Just in time for Valentine’s Day, we head back into the kitchen to make a sweet, chocolatey treat and learn more about the Columbus College of Art and Design with its president Melanie Corn.
She loves to cook, but admittedly doesn’t have much time for it. She shared this recipe with Kate that is simple but elegant.
- 4 oz. semi-sweet baking chocolate
- 1/2 cup butter
- 1 cup powdered sugar
- 2 eggs
- 2 egg yolks
- 6 tablespoons flour
Preheat oven to 425ºF.
Butter 4 (3/4 cup) custard cups or soufflé dishes. Place on baking sheet.
Melt coarsely chopped chocolate and butter over a double boiler or microwave in large microwave safe bowl on high for 1 minute or until butter is melted.
Whisk until the chocolate is completely melted.
Stir in sugar until well blended.
Whisk in eggs and egg yolks.
Stir in flour.
Divide batter between prepared custard cups.
Bake 12-13 minutes or until sides are firm but centers are still soft. Let stand 1 minute.
Carefully run knife around cakes to loosen. Invert cakes onto dish or bowl.
Serve immediately with ice cream or freshly whipped cream.
Garnish with berries or mint leaves.
Melanie said that the batter can be made a day ahead. Just pour into custard cups, cover with plastic wrap and refrigerate. Bake as directed when ready
Find out more about The Columbus College of Art and Design.