5 28-g squares semi-sweet chocolate, (5 oz)
1/4 cup butter
1 tbsp brandy, or other liqueur
2 additional egg yolks
1/4 cup granulated sugar
1 tsp vanilla
1 tsp instant coffee powder
1 tbsp all-purpose flour
Grease four ¾ cup (175 mL) custard cups or soufflé dishes.
In a small saucepan, combine the chocolate and butter, and place over low heat. Cook, stirring, until the chocolate is melted and the mixture is smooth. Remove from heat and stir in the brandy. Let cool for a few minutes.
Meanwhile, in a medium bowl, with an electric mixer, beat together the eggs, additional egg yolks, sugar, vanilla and instant coffee powder until very thick, about 5 minutes. The mixture should form a gloopy ribbon when you lift the beater from the bowl. Fold in the flour and the chocolate mixture, mixing just until combined.
Pour batter into the prepared baking dishes. At this point, you can bake and serve the Chocolate Lava Cakes or you can refrigerate them, covered with plastic wrap, for as long as overnight. Just make sure you remove the unbaked dishes from the fridge at least an hour before you plan to serve dessert (to allow to come to room temperature before baking).
When ready to bake, preheat the oven to 400°F (200°C). Place custard cups on a baking sheet and bake for 11 to 12 minutes, or until a toothpick poked into the centre of one comes out with moist batter still attached. The tops should appear somewhat baked, but the insides should still be liquid. Let cool for 5 minutes, then carefully loosen the sides with a knife and unmould them onto plates.
Serve immediately with a dollop of whipped cream, and maybe a few raspberries and chocolate shavings.
Note: Getting a proper lava effect depends on temperature and baking time. You may have to do a couple of trial runs before serving to company.
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