KMTR-NBC Channel 16
January 26th, 2004
Chocolate Lava Cakes with Vanilla Bean Ice Cream

Romance and the smell of chocolate were in the air in the KMTR studio this morning! Tim, Kelli, and Chef Becky prepared the perfect Valentine’s recipe, Chocolate Lava Cakes. These individual chocolate treats feature soft, cakey edges and a warm, gooey chocolate center. They can be prepared in advance, making it the perfect surprise to bake and serve to your Valentine.

Butter, for greasing ramekins
4 tablespoons cocoa powder, for dusting ramekins
6 ounces high quality dark chocolate, finely chopped
6 ounces butter
4 eggs
4 egg yolks
6 ounces sugar (about 7/8 of one cup)
3 ounces flour (about 7/10 of one cup)

8 3-inch round ramekins, or baking dishes.

Vanilla Bean Ice Cream

Grease the ramekins lightly with butter. Dust with cocoa powder. Tap out excess cocoa powder.

In a small non-stick saucepan, melt 6 ounces butter and chopped chocolate over low heat. Stir often.

Using an electric mixer, beat the eggs, egg yolks, and sugar for one minutes. Add the melted butter and chocolate mixture. Stir well. Add the flour and mix.

Pour batter into prepared ramekins, just slightly more than half full. Chill filled ramekins in the refrigerator for at least 1 hour. Cakes can be prepared in advance and held in the refrigerator (before baking) for up to two days.

Preheat oven to 400 degrees. Bake ramekins directly on the oven rack for 8 to 10 minutes. Cakes will puff and crack. Sides will be set, but the centers will remain soft. Do not over bake, as you will lose the lava effect.

Invert cake on individual serving plates. Serve immediately with vanilla bean ice cream.

Makes 8 servings.