Recipe is from The Food Network magazine, March 2012, by the Neelys
This had been a quick make for a chocolate dessert. The fun was really in the devouring of these oozy and gooey lava cakes, with pudding-like center and crispy outer layers. This was a chocolate-shock full of yummy goodness, and what could make this even better would be a scoop of vanilla ice cream!
- 2 sticks unsalted butter, plus more for the ramekins
- 4 tsp granulated sugar
- 1/2 tsp ground cinnamon
- Pinch of cayenne pepper
- Pinch of nutmeg
- 12oz semisweet chocolate, chopped
- 1 cup all-purpose flour
- 2 1/2 cups confectioner's sugar, plus more for dusting (optional)
- 6 large eggs plus 6 egg yolks
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- Preheat the oven to 400. Butter 8 6-oz ramekins and sprinkle each with 1/2 tsp granulated sugar.
- Combine the butter, cinnamon, cayenne, nutmeg, and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioner's sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.
- Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioner's sugar.