Chocolate Molten Lava Cakes Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Sidney Fry, MS, RD
If you prefer a more soufflé-like cake, add all of the chocolate into the egg mixture during step 3. Using a high-quality chocolate makes all the difference.
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons canola oil
- 3 ounces high-quality dark or bittersweet chocolate (60% to 70% cacao), chopped
- 3 ounces whole-wheat pastry flour (about 2/3 cup)
- 1/2 cup unsweetened cocoa
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 3 large eggs
- Baking spray with flour
- Powdered sugar (optional)
Instructions
- Combine butter, oil, and chocolate in the top of a double boiler. Cook over simmering water until chocolate almost fully melts, stirring gently with a spatula. Remove top of double boiler; stir until chocolate fully melts.
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, and salt in a bowl; stir well with a whisk.
- Place granulated sugar, brown sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Set aside 2 1/2 tablespoons chocolate mixture. Gradually pour remaining chocolate mixture in a thin stream over egg mixture, beating at medium speed. Gently fold flour mixture into egg mixture. Divide batter evenly among 10 (5-ounce) ramekins coated with baking spray. Working with 1 ramekin at a time, spoon 3/4 teaspoon reserved chocolate mixture into center, pushing teaspoon toward center of batter. Repeat with remaining ramekins and chocolate mixture. Arrange ramekins on a jelly-roll pan. Cover and refrigerate 1 hour.
- Preheat oven to 400 °.
- Let ramekins stand at room temperature 15 minutes. Uncover and bake at 400 ° for 13 minutes or until cakes are puffy and slightly crusty on top (centers will not be set). Place a dessert plate on top of ramekin. Using a dry kitchen towel to steady ramekin, invert each cake onto plate. Garnish with powdered sugar, if desired. Serve immediately.
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