Freezer Friendly Chocolate Lava Cakes
As soon as you cut into one of these little chocolate cakes, hot chocolate lava starts oozing out, for a to-die-for rich, decadent chocolate meal finale. The best part is you can make them ahead of time, store in the freezer, then bake up a fresh from the oven dessert whenever you need it.
Makes 6 Individual Cakes
8 ounces chopped bittersweet or dark chocolate
3/4 cup butter
3 large eggs
3 large egg yolks
1/3 cup plus about 2 tablespoons sugar
6 tablespoons all purpose flour
Whipped cream for serving, optional
Butter 6 (6 ounce) ramekins and lightly dust with flour. Set aside on a baking sheet.
Place 6 ounces of the chopped chocolate, along with the butter in the top of a double boiler (or a metal bowl suspended over barely simmering water). Melt, stirring frequently, until smooth. Set aside to cool slightly.
Use an electric mixer at medium high speed to beat together the eggs, egg yolks, and sugar until thick and pale yellow in color, about 5 minutes. Reduce speed to low and mix in flour, followed by the chocolate mixture. Increase speed to medium and beat until mixture is smooth and glossy, about another minute.
Divide half the batter between the 6 prepared ramekins. Sprinkle remaining chopped chocolate over batter, and cover with remaining batter.
To Bake Now:
Preheat oven to 350 degrees F. Bake until just set — center will still be jiggly – about 10 minutes.
To Freeze and Bake Later:
Cover and freeze unbaked ramekins. When ready to eat, place frozen ramekin in a preheated 400 degree F. oven for about 13 to 15 minutes or until just set with a not quite cooked center.
All ovens vary, so watch carefully and do not over bake this recipe or the cakes will lose their lava component, although they will still be tasty. This recipe isn’t difficult but there is a very short “perfect” window in which to remove the cakes from the oven. A minute more and they’re overcooked, a minute too little and the batter will be runny mess.