Non-Erupting Chocolate Lava Cake

When I was younger, we lived in Maine for a couple years as my mom finished up her residency.  While she was working, from time to time my dad would take my sister and I on special lunch outings.  The trips were always fun; he would take us to the coolest little restaurants and cafés.  One of the restaurants that I loved, and that we went back to again and again was The Last Unicorn: a charming, aromatic (it had a rich cheesy, herb smell), little restaurant, that had the best cheese fondue.  Every time we went there, my dad would order the fondue plate; it came in a hot pot with sliced almonds and fresh bread and fruits on the side.  Delicious!

On one such outing, with just my dad and I, we stopped at The Last Unicorn in the late afternoon - past lunch, and too early for dinner - so my dad suggested I order something off the dessert menu.  I was happy to oblige. 

There must have been only four or five options to decide between but, being a kid and a lover of all things sweet, I couldn't pick just one!

But I must have taken a fair amount of time trying to, because I remember the waiter came to offer her suggestion: a chocolate lava cake... how could I say no?

At that age I had done my fair share of baking soda, "volcanic" experiments, so as I awaited the arrival of my exotic new dessert, I had a few expectations. And so, when the small cake was placed in front of me - a drizzle of melted chocolate on top - and I dug my fork into the soft cake, the warm chocolate lava slowly pouring out, it was delightful, but not what I had expected.  I was a bit disappointed at the absence of a fountain of chocolate streaming from the top.... But then again, how disappointed can you be with a warm, chocolate, heaven sitting right in front of you?

The answer of course is: not even a little. 

Soft and light on the outside, and warm and smooth inside, a lava cake is one of the most delightful, sweet desserts; and since that day the little cake has been top on my list.

Despite my love for these precious little things, I hadn't eaten another one since; so I was very excited to make these.  And this time around there was no disappointment at all; they came out wonderfully and I knew not to expect any chocolate geysers. 

Chocolate Lava Cake

from the Food Network*

*Update: 12/27/2011 Previously, this was linked to the original recipe on the Food Network's website. I was planning on updating this link so it credited the recipe's creator rather than the Food Network website but it appears that the recipe has been removed from their website, so the creator remains a mystery.

Along with a lot of different names for this dessert (e.g. Molten Lava Cake, Molten Chocolate Lava Cake, Molten Chocolate Cake, etc.) there are many different ways that it is served.  It can be baked and then served in ramekins, as little chocolate pots; or can be removed after baking, and served on a dish with a little decoration.  I opted for baking them in a muffin pan and then carefully flipping them onto a baking sheet, and served them with a light dusting of powdered sugar and some thawed frozen raspberries we had in the freezer.

8 ounces + 6 tablespoons butter

10 ounces bittersweet chocolate

6 egg yolks

6 eggs

3 cups powdered sugar

1 cup flour

Preheat the oven to 450°F. Combine chocolate and butter in heat-proof bowl set over a pan of boiling water stirring frequently. Once smooth, remove from heat and set aside. In a separate bowl whisk the yolks and eggs together. Mix in powdered sugar and add to chocolate mixture. Add the flour and stir just until combined. Butter the ramekins, or muffin pan, and pour in batter until muffin cup or ramekin is about 3/4 full. Bake for 4-5 minutes until the tops are cooked but an inserted toothpick comes out coated with batter.

From the muffin pan flip the cakes onto a baking sheet directly from the oven. If using ramekins let them cool in the dish. Let cool for several minutes, then serve warm.