Baby Lave Cakes

Rachael Coon

 

Chris Slade once said, “These are the best brownies I’ve ever had.” They aren’t brownies, but they sure are the best!

Filling
3/4 cup semi-sweet chocolate chips or ¾ cup white chocolate chips
2 TBSP whipping cream

Combine chocolate and cream in a medium saucepan. Stirring constantly, cook over low heat until chocolate is completely melted. Remove from heat and allow cooling. When cool, refrigerate for 45 minutes until mixture becomes firm.

Shape chocolate into 6 equal sized balls. (This is a messy job but the kids love doing it.) Set aside.

3/4 cup butter
6 ounces semi-sweet chocolate chips
3 eggs
3 egg yolks (yeah, yeah I know, but you only live once, so die happy)
1/2 cup sugar
1 1/2 tsp vanilla
1/3 cup flour
3 TBSP unsweetened cocoa powder


Butter and flour (6) 3/4 cup ramekins. In a medium saucepan, stir butter and chocolate over medium heat until fully melted. Remove from heat and allow cooling.

In a large bowl, beat eggs, egg yolks, sugar and vanilla until lemon colored, (about 5 minutes).

Beat in the butter/chocolate mixture.

Sift flour and cocoa powder together and add to "wet" mixture.

Fill each ramekin 1/3 full with batter, drop a chocolate ball on top and then fill with remaining 2/3s cake batter. (If you put the ramekins on a cookie sheet it is easier to move them around, but you have to have enough room in your fridge to handle the next step.)

Refrigerate at least 30 minutes.

Pre-heat oven to 400 degrees while ramekins are chilling.

Remove ramekins from refrigerator and bake for 13 - 15 minutes.

Allow cakes to cool for 10 minutes prior to serving.

Quickly invert cakes onto serving plates. Garnish with whipped cream or ice cream.
Cut into cakes with a spoon and listen to your dinner companion’s ooh and aah.

Bask in your culinary glory.

*If you don’t have ramekin you can use a muffin tin