The Pantry Challenge: Molten Chocolate Lava Cakes

This is probably the simplest & most impressive recipe in my entire arsenal of recipes. It is quick, easy, delicious and always pays off. Whenever you might be trying to impress someone this is the go-to recipe. You can see by the photo that there are only 5 main ingredients to this dish. Plus fresh raspberries (or raspberry sauce) & nuts if you'd like for a garnish. So if you like ooey, gooey chocolate desserts read on.

Ingredients for molten chocolate lava cakes:

Start off by greasing six 8 oz. ramekins with butter & set aside. If you are making these to eat right away preheat your oven to 450F. The great thing about this dessert is that you can make it ahead of time and put it in the fridge to be baked when you are ready. More about that later...

Begin by chopping your chocolate & butter into smaller pieces. I recommend to use at least 70% cacao chocolate & salted butter for best results. In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally. Remove from heat and set aside to cool.

Meanwhile, in a separate bowl whisk together the eggs, yolks, and powdered sugar.

Once the melted chocolate mixture is cool, whisk the egg mixture into it; then whisk in the flour.

Pour the batter into the greased ramekins and bake for 5 - 7 minutes or until the sides and top are dry and they yield slightly to the touch. If you have opted to bake these at a later time, cover with cling film and refrigerate. When you are ready to bake them just increase the time by about 3 - 4 minutes. Do not overbake.

When they are ready remove them from the oven. (You may delicately slide a butter knife around the edges of each cake to loosen them if they seem to be sticking.) Place a small plate on the top of the ramekin and gently invert to release the cake. Dust with powdered sugar & garnish with fresh raspberries or raspberry sauce. I have also served this with toasted almonds on top too.