There was a time when molten lava cakes were all the rage and a staple on every dessert menu. Well I’m proudly bringing them back for New Year’s dinner!
These are a cinch to make and great for dinner parties since most of the work can be done in advance. I’ve paired mine with some no churn Chai ice cream! Happy New Year everyone!
Molten Chocolate Cakes (makes 6 cakes)
- 1/2 cup butter
- 6 oz. semi sweet chocolate
- 2 eggs
- 2 egg yolks
- 1/2 cup icing sugar
- 1/4 cup flour
- 1/4 tsp salt
- Cocoa for dusting
Grease 6 of a 12-cup muffin tin with butter and dust with cocoa.
In a small saucepan, melt the chocolate and the butter together over very low heat. Stir gently and frequently so it doesn’t burn. Remove from heat and cool for 15 minutes.
Add the eggs and the yolks one at a time followed by the sugar, flour and salt. You can prepare the batter up to this stage hours in advance. Cover and keep at room temperature.
Divide the batter evenly between muffin tins and bake for 10 minutes until the edges appear firm. Remove from heat and allow to sit for 2 minutes before removing the cakes from the mold. Using a small knife or spatula, loosen each of the cakes and transfer to a serving platter. Top with ice cream and serve with berries and a dusting of icing sugar or cocoa.
Chai Ice Cream
- 5 Chai tea bags
- 2 cups whipping cream, divided
- 1 can condensed milk
- 1 Tbsp Whisky or Vodka (optional)
Place the tea bags and 1 cup of whipping cream into a small saucepan and bring to a very gentle simmer. Allow the cream to steep and using the back of a spoon squeeze the bags to release their flavor. Remove the tea bags, pour the cream into a large mixing bowl and chill the cream for at least 2 hours.
Add the remaining cream to the steeped cream and whip using a wire whisk until stiff peaks form. Add the condensed milk and whip through. Stir in the Whisky if using and tip the mixture into a 8 x 8 inch baking pan. Wrap well with plastic and freeze for at least 4 hours before serving.