I made Chocolate Lava Cake for dessert on Valentine’s Day. I found the recipe on the Tasty Kitchen website earlier in the week. I told Mike and the kids that I had a fabulous dessert planned for our “family” Valentine’s dinner. It was going to be a surprise. I hyped this mystery dessert so much that I was afraid it might not be nearly as good as I had promised. No worries – it was beyond amazing. I did have to stop myself from thinking about the amount of calories and fat that we all consumed though. I probably should make this dessert only once a year…or maybe twice. 🙂
Just in case you feel the need for a rich chocolate dessert recipe, here it is…
Chocolate Lava Cake
Preheat oven to 425 degrees. Spray 4 custard cups with Pam and place on cookie sheet. Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. Whisk until chocolate is also melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide between cups. Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute. Combine sugar and heavy cream and whip until stiff. Invert cakes on dishes and top with whipped cream.
**I didn’t use the amount of whipping cream the recipe called for. It seemed like way too much. I used only about 1/2 cup and added a small amount of sugar and vanilla after I whipped it. I would serve the whipped cream off to the side next time so that it doesn’t melt from the heat of the lava cake. I used sliced fresh strawberries for garnish. The tartness of the berries along with the richness of the chocolate and delicate flavor of the whipped cream made for a perfect trio.