Chocolate Molten Lava Cake

Decadently, rich filled cakes have been around for hundreds of years. They first became popular in the nineteenth century. Pain au chocolate, was possibly an ancestor of chocolate molten cake and was popular in the early twentieth century. The first molten cakes were served in trendy restaurants and featured in upscale publications. It is uncertain were this particular dessert first originated from.

The first time I tried this dessert I fell in love. If you love chocolate then I would definitely recommend trying this dessert. The dessert is nice and crisp on the outside like a brownie but once you cut into and get to the middle a delicious chocolate mixture oozes out.

• 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/4 cup (1/2 stick) unsalted butter
• 1 tablespoon brandy
• 2 large egg
• 2 large egg yolk
• 5 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons instant espresso powder or instant coffee powder
• Large pinch of salt
• 1 tablespoon all-purpose flour
• 1/2 cup chilled whipping cream

Preparation

Generously butter four 3/4-cup soufflé dishes or custard cups. Arrange on baking sheet. Stir chocolate and butter in heavy small saucepan over low heat until smooth. Remove from heat; stir in brandy. Cool 10 minutes, stirring occasionally.

Using electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon espresso powder and salt in medium bowl until very thick ribbon falls when beaters are lifted, about 6 minutes. Sift flour over batter; fold in flour. Fold in chocolate mixture. Divide batter among dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)

Preheat oven to 400°F. Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 15 minutes. Cool cakes 5 minutes.

Beat cream, 1 tablespoon sugar and 1/2 teaspoon espresso powder in small bowl until firm peaks form. Top cakes with whipped cream and serve warm.