When it comes to Valentine’s Day, I like to stay home and cook for my wife. It’s easier than fighting through the crowds and is a nice gesture for some brownie points. Usually after I plan the meal I want something simple to make for dessert. Hot fudge lava cakes are always a hit and we have made it a tradition in our house.
These hot fudge lava cakes are made with ingredients you probably already have in the pantry and only take about ten minutes to get in the oven. Easy peasy. Brownie points, here I come.
Melt the butter and chocolate together in a microwave safe dish.
Mix together the melted butter and melted chocolate to create a chocolate-y goodness base. Then add in your powdered sugar and eggs.
Mix everything till it is combined.
Pour the batter in to well greased individual sized cups. I use some ramekins that we already had on hand. They work great to make any individual sized treat.
Bake up these puppies and be ready for the chocolate-y goodness. The best part about these is that they don’t have to come out of the dish perfect. If they crack a little is just lets you show off your culinary skills and how good you are at making chocolate lava flow from a perfect little cake.
See, it doesn’t have to be perfect like your spouse. Just put a plate with chocolate on it and she will be just fine.
You could really add anything to these perfect little lava cakes to garnish them. Raspberries, a sprig of mint, ice cream, caramel or melted peanut butter. I mean it’s chocolate so ya, add anything. Today I’m adding a scoop of vanilla ice cream with a chocolate drizzle. I call this valentine fancy.
Grab a spoon and dig in.
Now you have a sweet treat sure to wow your significant other this Valentine’s Day!
4 squares semi-sweet baking chocolate
½ cup butter
1 c of powdered sugar
2 egg yolks
6 tbsp flour
Preheat the oven to 425 degrees
Butter custard cups or souffle dishes
Microwave the chocolate and butter for one minute on high or until butter is melted.
Stir with a wire whisk until chocolate is completely melted.
Stir in sugar until it is well blended.
Whisk in eggs and egg yolks.
Stir in flour.
Divide the batter between prepared custard cups.
Bake 12-14 minutes or until sides are firm, but centers are soft.
Let stand one minute.
Carefully run a knife around the cakes to loosen.
Plate and serve warm with vanilla ice cream.
Written by guest Blogger, Ryan (Husband Extraordinare)