What better way to start my journey than with something that I have wanted to make for the past few years but kept putting off. I kept telling myself that I couldn’t make true molten lava cakes if I didn’t have those cute little ramekins, or at least glass custard cups. (You can actually use a muffin tin, but I wanted the authentic experience.) One of my Christmas gifts was a set of 8 custard cups and I knew then that my excuses for not making them were getting pretty flimsy. So yesterday, in honor of the Superbowl and wanting to have a slam-bang dessert to finish off our eating fest I decided to finally bite the bullet and make them.
I started my search for the perfect recipe. I found a few different ones that had amazing pictures and good reviews, but trying to narrow it down was a little difficult because they were all pretty similar. Oddly enough, our determining factor came down to serving size. As yummy as this cake is, and it is yummy, I did not want it hanging around our house for more than a day or two after making it. Too much temptation!
So, without further ado, here are Molten Chocolate Lava Cakes!
**I’ve made it since this post, as evidenced by the photo above, and added caramel the second time around. Put batter in about half of a dish and then one or two caramels and then fill with the rest of the batter. I did one caramel but I think two would help you taste the caramel more.**
I slightly modified mine based on various reviews for this recipe. Next time I might try some type of fruit topping, along with the ice cream of course. Goodness knows I’ll be making this more often now that I’ve seen how easy it is. Enjoy!
Molten Chocolate Lava Cakes