Sinful, indulgent, luxurious — all these words describe Ree’s lava cakes perfectly. They make great individual dinner party desserts — just watch your guests’ reactions as they break open the cakes and the molten centers ooze over their plates.
| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- Nonstick baking spray, for the custard cups
- 1 stick salted butter
- 4 ounces bittersweet chocolate, chopped
- 1 1/4 cups powdered sugar
- 2 whole large eggs plus 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 cup heavy whipping cream
- 2 tablespoons raspberry preserves
Instructions
- For the lava cakes: Preheat the oven to 425 degrees F. Spray 4 custard cups with baking spray and place on a baking sheet.
- Microwave the butter and bittersweet chocolate in a small bowl until the butter is melted and the chocolate is easily incorporated, about 45 seconds.
- Stir in the powdered sugar until well combined. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups. Bake until the sides are firm and the centers are soft, about 11 minutes.
- For the raspberry whipped cream: Meanwhile, combine the cream and raspberry preserves in a bowl and whip until you have your desired consistency.
- Invert the cakes on individual plates while warm and serve with the raspberry whipped cream.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 927 |
| Total Fat | 62 g |
| Saturated Fat | 37 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 2 g |
| Sugar | 67 g |
| Protein | 14 g |
| Cholesterol | 425 mg |
| Sodium | 292 mg |
Reviews
Made the twice, followed the recipe, but used only a good quality bittersweet chocolate. Rave reviews each time. The first time I served them with real whipped cream. The second time I used vanilla ice cream and I much prefer the ice cream, as the dessert is very rich, and the ice cream does a better job of balancing that. The second time I made assembled the desserts in ramekins and baked them 2 hours later. I let them some to close to room temperature before baking and added a couple of minutes of bake time and they cooked properly.
Question – What size custard cup was used??? Thanks