As mentioned in previous posts, my wife and I trade turns planning a weekend away for our anniversary. Typically it is a surprise for the other. Several years ago, I planned a surprise trip to San Antonio. I had been there a number of times on business and loved the city and knew she would like it too. I told her we were going on a trip and for weeks ahead of time she pestered me for the temperatures so she knew what to pack. Several days ahead of time I gave her the temps and San Antonio was one of her guesses.
We arrived at the airport and as we checked in she found her guess was correct. We flew there and after we picked up our bags from the carousel, I placed a call to a car service. Grabbing my bag I started going out a nearby entrance. She noticed the signs that car service pick up was out another door. I insisted and despite her grumblings about me being wrong followed me out the door. A car pulled up and it was the second surprise, one of her sisters and her husband. They had travelled from Cleveland on an earlier flight and were joining us for the long weekend.
We did all of the wonderful things that San Antonio had to offer: the Alamo, Riverwalk, missions and great southwestern cuisine. One night, at the prompting of my sister-in-law, we decided that we really needed to find a place for dessert that served lava cakes. After an extensive internet search, we found a place on the other side of the downtown area and made our hike. It wa well worth the trip.
The other day I decided to make my own lava cakes. It was heavenly. The gooey chocolate center was lip smacking!
These were so easy to make.
Melt the chocolate.
Mix up a few ingredients.
Add it all together.
Pour into buttered ramekins and bake.
Molten Lava Cakes
Prep Time: 0 hours 35 minutes | Cook Time: 0 hours 15 minutes | Makes: 8 cakes | Difficulty: Easy
- 2 sticks unsalted butter, plus more for the ramekins
- 4 teaspoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Pinch of cayenne pepper
- Pinch of nutmeg
- 12 ounces semisweet chocolate, chopped
- 1 cup all-purpose flour
- 2 1/2 cups confectioners’ sugar, plus more for dusting (optional)
- 6 large eggs plus 6 egg yolks
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.
Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners’ sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.
Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners’ sugar.