Molten chocolate cake
Prep time: 30 minutes
Cook time: 10 minutes
Kathi Gibler of Vancouver, Wash., had a dessert some time ago that she thought was called lava or volcano chocolate cake.
The individual cakes had a chocolate liquid center that flowed out when the cake was cut. She keeps thinking about this decadent dessert and was hoping for the recipe.
This recipe comes from a Rodale recipe booklet called "The Chocolate RX, 20 Delicious Good-For-You Recipes," and sounds like a match for Gibler.
5 ounces bittersweet chocolate (at least 60 percent cacao)
4 chunks bittersweet chocolate for the cake centers
2 tablespoons butter
2 whole eggs
2 egg yolks
¼ cup sugar
Pinch of salt
2 tablespoons flour
1 teaspoon vanilla extract
½ tablespoon instant coffee or espresso
Preheat oven to 425 degrees. Lightly butter four 6-ounce ramekins or custard cups. Bring a few cups of water to a boil in a medium saucepan over low heat. Place a glass mixing bowl over the pan (but not touching water) and add the 5 ounces of chocolate and butter. Cook, stirring occasionally, until fully melted. Keep warm.
Use an electric mixer to beat the eggs, egg yolks, sugar and salt for about 5 minutes, until pale yellow and thick. Stir in the melted chocolate mixture, flour, vanilla and instant coffee.
Pour mixture into the prepared ramekins. Stick 1 chunk of the bittersweet chocolate in the center of each ramekin. Bake the cakes on the center rack for 8 to 10 minutes, until the exterior is just set (center should be mostly liquid). Let the cakes rest a minute or two, then slide them onto plates where the molten chocolate can flow freely.
Per serving: 435 calories; 5 grams protein; 49 grams carbohydrates; 24 grams fat (18 saturated, 4 monounsaturated, 2 polyunsaturated); 200 milligrams cholesterol; 177 milligrams sodium; 0 grams fiber; 50 percent calories from fat.