Molten Lava Cakes — 5 Ingredients to Chocolate Bliss

07.01.08 | recipes, works for me | 23 Comments

My mom turned 50 on Sunday. She’s pretty young for a grandma of six, just as she was young (19) when she was first a mother to me. Last year my sisters and I held a tea party for her with homemade scones, Mary Poppins costumes, and hot chocolate, the works.

This year I thought of fun 50th birthday stuff: black balloons, black roses in a coffin. Luckily I’m a procrastinator, because a week before her birthday she told me she was going in for a biopsy.

Black balloons seem a bit inappropriate when someone’s in the middle of a cancer scare. Chocolate, however, is always a good thing (especially if you’re my mom). Food is a comfort when we’re worried or sick and a way of rejoicing when we’re not.

Mom’s biopsy came back benign, and we celebrated her birthday with the usual summer fare: hamburgers on the grill, corn on the cob, and chocolate. I offered to make her whatever dessert she wanted, and she requested brownies and ice cream. Now, you know I have NOTHING against a good brownie (i.e. one made from Duncan Hines mix), but there are one or two things in life that are even better than brownies.

And since Mom is just about my (counting on fingers) 5th favorite person on earth, I wanted to make something just a little extra-special. So I called up Tara and asked her what she’s made that’s special, and chocolate, and has easy-to-find and cheap ingredients. She read me this recipe from Allrecipes.com, and the rest is . . . chocolate bliss!

I had to take extra photos, because in the first ones I put the actual amount of whipped cream we like, and then you couldn’t see the cakes. So this picture is highly misleading, dairy-wise.

Here’s what “cakes puff but centers jiggle” looks like:

The first time I made this I accidentally used 4 tablespoons of flour, and they were still good, but they’re better with the right amount. The original recipe calls for making this in a regular muffin pan with jumbo-size liners, but I’ve been wanting some ramekins for baked custard (and I don’t have jumbo liners).

I’d tell you these were a big hit, but that’s pretty obvious, right? The best thing is that you can mix up a batch and then refrigerate the batter for up to three days (maybe more, but we’d eaten it by then). Just bring it up to room temperature before baking.

The best, best thing is that I think Mom will be around for another 50 years to enjoy these with us.

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