Do you wish you could serve a restaurant-worthy dessert at home? These Chocolate Lava Cakes with Kahlua Whipped Cream are easy and incredibly delicious!
Lava Cakes with Kahlua Whipped Cream
In August, our Chocolate Party assignment was to add coffee to our chocolate creation. Unfortunately, the hubby does not like mocha flavored desserts, so I snuck my coffee in subtly, as a coffee liqueur spiked whipped cream for some molten lava cakes. I didn’t mention my addition. I think he was too thrilled with the 8 molten lava cakes at his disposal to even notice.
The beauty of this recipe is that it can sit in the fridge overnight before baking. So I fixed two for dinner the first night, then had Bill put on his chef’s hat while I was out with girlfriends the next night. He baked up the rest without incident. Nothing better than a piping hot lava cake with a dollop of cool whipped cream to end your meal, and these Lava Cakes with Kahlua Whipped Cream were no exception.
Tips for Making Lava Cakes:
- When baking any dessert where chocolate is the star of the show, use the highest quality chocolate you can afford. Valrhona or Callebaut are recommended, but Ghirardelli bars are fine in a pinch.
- Look for a recipe with just a bit of flour. The flour will give your cakes some structure so they don’t totally collapse when unmolded.
- Not all ovens are created equally. Watch carefully while baking. You’ll want the centers of your cakes to look underbaked so you have that classic “lava” in the middle. Give your cakes the jiggle test at about 9 minutes…you’ll want the center inch to move slightly when shaken.
- Since these cakes are under-baked, please use pasteurized eggs if serving to the very young, elderly or immuno-compromised. Safest Choice is the brand I can find locally.
- An underdone center about the size of a dime ensures that you will have a molten center.
- 5 tablespoons sugar, plus more for dusting ramekins
- 8 ounces semisweet chocolate, chopped
- 3/4 cup (1 1/2 sticks) butter, plus more for greasing ramekins
- 3 eggs
- 3 egg yolks
- 1 tablespoon flour
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 2 teaspoons Kahlua, or other coffee liqueur
- 1 teaspoon vanilla
Butter eight 3/4-cup capacity ramekins. Dust interiors with sugar. Set aside.Melt chocolate and butter in microwave safe bowl, stopping to stir at 30 second intervals till melted and smooth. Set aside.
Using a mixer, beat eggs, yolks, and sugar till thick and pale yellow, about 8 minutes. Gently fold about a third of the chocolate mixture into egg mixture, then fold in remaining chocolate. Fold in flour. Divide batter evenly between ramekins.
Preheat oven to 425°F. Place ramekins on baking sheet. Bake until edges are puffed, but center inch of the cakes look undercooked and will jiggle if shaken, 11-13 minutes.
Invert ramekins to remove cakes, if desired.
In a chilled bowl, whip cream, powdered sugar, vanilla and Kahlua till soft peaks form.
Top with a dollop of Kahlua whipped cream.
Ramekins may be covered and held in refrigerator overnight. Bring to room temperature before baking.
Adapted from Bon Appetit
Serving Size:1 ramekin
Amount Per Serving: Calories: 351Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 173mgSodium: 42mgCarbohydrates: 33gFiber: 2gSugar: 30gProtein: 6g