Chocolate Lava Cakes
Ingredients
Cakes
- 14 ounces chopped, semisweet chocolate
- 1 1/4 cups unsalted butter (2 1/2 sticks)
- 1 tsp ground cinnamon
- 6 large eggs
- 6 large egg yolks
- 2 tsp vanilla extract
- 3 cups powdered sugar
- 1 cup flour
Optional Spices
- 1/2 tsp white pepper
- 1/2 tsp ground cloved
- 2 tsp ground cardamom
- 2 tsp ground coriander
Instructions
- Generously butter eight 3/4-cup soufflé dishes. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and dividing equally. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 425°F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar.
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