Chocolate Molten Lava Cake

Valentines Day is next week, and if you are like me you probably have dessert on your mind. Something chocolatey and scores well in the 'wow' and romantic category. So imagine a mint-chocolate river oozing from the cratered precipice of a piping hot buttery molten lava cake, creating a warm rolling lusciousness on your tongue. Sounds good doesn't it? And it is. This version of molten lava cake is unique and special for the mint fudge sauce that is spooned over providing a cool menthe contrast to a rich and creamy chocolate cake.

Even better is that this recipe is very simple to make and very forgiving of mistakes. The best part is that the batter can be whipped up and refrigerated the night before, leaving ample time to focus on that special dinner, and not to mention that special someone.

Molten Chocolate Cakes with Mint Fudge Sauce

From Bon Appétit, January 2001

Mint Fudge Sauce

Ingredients

• 4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1/3 cup hot water
• 1/4 cup light corn syrup
• 3/4 teaspoon peppermint extract

Method

1. Stir both chocolates in top of double boiler over barely simmering water until melted. 
2. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)

Molten Cakes (makes 6 cakes)

Ingredients

• 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 10 tablespoons unsalted butter
• 3 large eggs
• 3 large egg yolks
• 1 1/2 cups powdered sugar
• 1/2 cup all purpose flour

Method

1. Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. 
2. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly.
3. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
4. Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.

More Valentine's Day dessert ideas:
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Flourless Chocolate Cake
Dark Chocolate Ganache Cupcakes

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