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Since Valentine’s Day is around the corner, I think this recipe would be such a fun (and easy) way to make your Valentine’s Day a little bit more special.
Today as I'm writing this blog I'm thinking about my first months in the US. It was my first experience, my first love and dislike of American food, culture, etc. Because it's a very special day to me, on October 25th, 15 and + years ago we got married in a Christian Orthodox church.
What is rather unusual, is that we had two marriage ceremonies within that month. We also got married on a ship as well!
This was also my first experience with ordering gooey chocolate lava cake in a restaurant. I think I fell in love with that magic melted chocolate right away.
It made for a fantastic, favorite thing to order in a restaurant and the perfect treat to share with my loved one. I have to mention that it was and still is a joy cutting into this cake and watching the molten center ooze out meeting with an ice cold scoop of vanilla ice cream: a yummy experience for sure!
What is Chocolate Lava Cake?
Chocolate Lava Cake, often called molten chocolate cake, is an irresistible dessert that combines the deep richness of a traditional chocolate cake with a luscious, gooey center. As soon as you cut into it, the warm, melted chocolate flows out, resembling molten lava, hence the name. This dessert offers a contrast between the firm exterior and the molten, velvety core.
Why Chocolate Lava Cake is Perfect for Two?
Chocolate Lava Cake is traditionally baked in small ramekins, making it the ideal dessert to share between two people. Whether for a romantic dinner or a special occasion, the intimate experience of breaking into the cake and discovering the molten center adds to its appeal.
Chocolate lava cake is a dessert that’s meant to be shared and enjoyed, making it the perfect sweet treat for couples. Perfect to share on Valentine Day.
Here are few more sweet recipes that are a must try:
A Brief History of Chocolate Lava Cake
As you know me by now, I love food and love to know everything about it so researching food history is one of my favorite things to do. So here is what I found out about this magic cake.
Please leave a comment below as to when you experienced your very first chocolate lava cake?
French chef Jean-Georges Vongerichten, claimed to have accidentally under cooked a chocolate cake in the 1980's. Despite his mistake, the dessert became a hit because of its unexpected, luxurious texture.
There is an argument that this dessert is from the influence of soufflés, with their molten core being the centerpiece. Regardless, by the 1990's, Chocolate Lava Cake became a staple on many fine dining menus across the U.S., admired for being both decadent and simple to make. I can see why its popularity continued to grow even with home bakers.
Reasons why you should make this cake
It's super easy to make: everyone even children can prepare it!
No special equipment needed, just a hand whisk or fork, and a little sifter which is optional.
Elegant dessert that can be a centerpiece!
Nut free!
Let's make it...
Prep time: 10 minutes
Cooking time: 6 minutes
Total time: 16 minutes
Author: Inna of innichkachef.comÂ
Serves: 2 people
Ingredients
2 oz (55g) dark chocolate (I used extremely dark 90% cocoa)
2 tbsp unsalted butter
1/4 cup powdered sugar
1 large egg
1 large egg yolk
1/2 tsp vanilla extract
2 tbsp all-purpose flour
Pinch of pink salt
Butter (for greasing ramekins)
Cocoa powder (for dusting ramekins)
Vanilla ice cream and fresh raspberries for serving (optional)
You will also need a small ramekins, make sure they are oven safe! If you never own ramekins, consider to get some, they are perfect addition to your dishes, so many ways they can be used.
Directions
Preheat the oven to 425°F (220°C). Butter two 6 oz ramekins thoroughly and dust with cocoa powder to prevent sticking.
Melt the chocolate and butter: In a small sauce pot, melt the chocolate and butter or in the microwave, stirring until chocolate reaches a smooth consistency. Set aside to cool slightly.
Prepare the batter: Whisk egg, egg yolk and powdered sugar, then add vanilla extract, whisking until smooth, airy and slightly fluffy, and a pale color appears. Mix salt and flour together. Then sift the flour mixture in three settings into the egg mixture. Add melted chocolate in three settings in between.
Fill the ramekins: Divide the batter evenly between the two prepared ramekins. Place them on a baking sheet.
Bake for 6 minutes. The edges should be firm, but the center should remain soft and slightly jiggly.
Serve: Let the cakes cool for about 1 minute, no more than that, then carefully run a little offset spatula or knife around the edges to loosen them. Invert onto plates and serve immediately, I recommend with a nice scoop of vanilla ice, and raspberries for garnish, which is totally optional.
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