Have you ever eaten dessert at Chili's? Well, their most famous dessert is their Molten Lava Cake. My son absolutely loves the Molten Lava Cake from Chili's. When we were on vacation two weeks ago in New Mexico, we drove through Roswell, NM on our way home from Carlsbad Caverns. Since we didn't see any aliens, we decided to have dinner there. Not to mention the fact that there is ABSOLUTELY NOTHING else around between Carlsbad Caverns and Roswell. They actually have a Chili's in Roswell, NM so we ate dinner there that night. It was late and we had a long drive back to our hotel in Santa Fe. Because of that, I decided that D should not order his most favorite dessert. That meant, of course, that I owed him dessert at Chili's (I still do, in fact, owe him dessert at Chili's). Now that we are home, I was thinking I could probably make him a copycat of Chili's Molten Lava Cake. Big mistake on my part. I didn't find the right recipe but I do think that these Chocolate Lava Cakes are really good. I will continue to try to find the best Copycat Chili's Molten Lava Cake recipe. Sadly, this is not it. I found that out in a big way today! Oh well, I tried.
Chocolate Lava Cake
Preparation: 15 Minutes
Cooking Time: 10 - 20 Minutes (or more if necessary)
Makes 4 Servings
6 oz. semi-sweet baking chocolate (or use your favorite 70% dark chocolate bar)
6 oz. butter (diced, room temperature)
1/2 cup sugar
1/3 cup flour
butter for ramekins
(1) Preheat oven to 400 degrees
(2) Butter four 3.5 oz. ramekins
(3) Melt chocolate on low flame in a double boiler.
(4) When chocolate is melted, remove from heat and stir in diced butter until it melts.
(5) In another bowl, beat eggs and sugar, until it starts to whiten.
(6) Stir in melted chocolate and then stir in the flour.
(7) Pour chocolate batter into prepared ramekins.
(8) Bake for 10 to 20 minutes or until top is cooked through, but center is still liquid.
(9) Tip ramekins upside down onto dessert plates and serve.
You can prepare your chocolate lava cake batter ahead of time and then bake just before serving.
Butter the ramekin bottoms first, and then butter the sides, wiping from the bottom up to the top. This helps the chocolate to rise even more.
If you don't like liquid-center cake, just cook these babies for a little longer, and you will have an incredibly moist mini chocolate cake.
Serve chocolate lava cake with a Creme Anglaise (English Cream) or a Coulis Aux Framboises (Raspberry Sauce). I like serving it with good vanilla ice cream.
The Creative Cook