Fallen Chocolate Cakes
Could there be anything better than a rich, decadent chocolate dessert that will please not only kids but also the most demanding dinner guests? Actually, there could be – if such a dessert could take less than 10 minutes to prepare and less than 10 minutes in the oven. And here it is! I give you the most fabulous fallen chocolate cakes (or chocolate lava cakes or molten chocolate cakes – they go by so many names) that I have yet to make. These cakes were recently featured as the Dessert of the Week on dinnervibe, which is a website and weekly newsletter that provides quick and easy recipes and accompanying grocery lists to make menu planning a cinch. When asked to contribute a dessert that adhered to the quick and easy model, I knew in an instant that these chocolate cakes would fit the bill.
One of the best things about these cakes is that on top of being so quick to prepare and bake, you can get them ready far ahead of time to accommodate your schedule. The batter for these chocolate cakes can be refrigerated for several hours until you’re ready to bake them. If you choose to do this, take the molds out of the fridge before starting dinner and bring them back to room temperature before baking. In my ideal scenario, here is how it would happen:
– You prepare these earlier in the day when you have a free few minutes and pop them in the fridge.
– Once you’re ready to start dinner, remove the prepared cakes from the refrigerator.
– Before you sit down to dinner turn on the oven to preheat.
– Enjoy dinner… yum!
– After you clear the dishes, put the cakes in the oven and turn on the coffee – you’ll have a warm dessert in less than 10 minutes!
Seriously, what could be easier? (I feel sort of like Ina Garten uttering that statement!) This is great because it works for a regular week night meal or for when you have company. No matter when you decide to make these cakes, it will turn a great meal into a phenomenal dinner!
Fallen Chocolate Cakes
8 Tablespoons unsalted butter (1 stick), plus more for the molds
2 teaspoons all-purpose flour, plus more for the molds
4 ounces bittersweet chocolate
2 egg yolks
¼ cup sugar
1. Heat the oven to 450 degrees F.
2. Butter and lightly flour four 4-ounce molds, custard cups or ramekins; tap out excess flour.
3. Use a double boiler set over hot (not boiling) water to heat the butter and chocolate together until the chocolate is almost completely melted. Set aside and cool for 5 minutes. Meanwhile, beat the eggs, yolks, and sugar together with a whisk until light and thick. Whisk the melted chocolate and butter together until creamy; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
4. Divide the batter among the molds. Put the molds on a baking sheet and bake until the center is still quite soft but the sides are set, about 6 to 7 minutes.
5. Invert each mold onto a plate and let sit for about 10 seconds. Un-mold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately. Optional accompaniments: powdered sugar, vanilla ice cream, berries, or whipped cream.