Molton Lava Cakes

One of my favorite uses of my mini cocottes are Molton Lava Cakes. These bad boys are easy to make - and a staple in the household if you ask me! Quick Video provided below

Ingredients: Yields 4 (8 oz ramekins)

• 3/4 cup chocolate chips (I have used semi sweet or milk chocolate and I liked both)

• 8 tablespoons butter (+ more for greasing ramekins)

• 2 eggs + 2 egg yolks

• 1/4 cup sugar

• 1 teaspoon vanilla

• Pinch salt

• 3 tablespoons flour (+ more for dusting ramekins)

• Strawberries for garnish

• Powdered sugar for garnish

• Vanilla bean ice cream to have with it (mmm mm)

Notes: I have made this gluten free using gluten flour.

Directions:

Preheat oven to 450 degrees

1. Grease 4 ramekins with butter all around the edges and bottom (I dip paper towel into softened butter to make it easier and to keep clean fingers) then dust with flour - making sure the flour coats all the butter on the sides and bottom. This ensures that the cakes come out easily after baking - don't skip!!

2. Make a double boiler - be sure the bottom of the bowl does not touch the simmering water in the pot - add the chocolate and the butter that has been cut into pieces to help the melting process. Stir until shiny and all melted. Take bowl with the melted chocolate off the pot and set aside while you make the egg mixture.

3. Add the eggs, pinch salt and 1/4 cup sugar into a new bowl -- using an electric mixer on high speed - beat the eggs, salt and sugar until it is a thick soft yellow color - this takes about 3-4 minutes-ish.

4. Once the light yellow - pour the melted chocolate into the bowl. Gently fold the chocolate into the eggs. Once half-way mixed - add in the vanilla and fold in - then add in the 3 tablespoons of flour and fold in until all incorporated.

5. Divide the batter into the ramekins evenly. Put them directly onto the oven grates in the preheated oven for 10-12 minutes.

6. When you take them out of the oven - they will be set on the surface and edges but have a small jiggle in the center. (you can practice with the first one to see the timing of you oven)

7. Take them out and let them sit on the counter for 1 - 2 minutes. THEN put a plate on top and with an oven mitt on the ramekin hold it down and flip! Gently wiggle and the cake should easily come out.

8. Decorate with some powdered sugar, strawberries and a mint leave and a scoop of vanilla bean ice cream. Wait for the delicious ooey-gooey chocolate to seep out.

Enjoy! XOXO

Chef Em