Lava Cakes

Today is St.Valentine's day.  I am not a Valentine's day fanatic, and hate the over commercialization of the day...but...like most girls I still appreciate flowers and a nice card : )  My mom would make us watch the movie of St. Valentine every year on Valentine's day...some would think watching a movie about a martyr would suck the love out of the day, but really isn't that what love is all about?  Laying your life down for someone you love?  Real love is self-sacrificing!  Questioning whether you are loved or not today?  YOU ARE SO LOVED!  Jesus lay down his life for YOU!  Ultimate self sacrifice right there.


On to the food...which is why you are here : )

You know what is a funny word?  Ramekin!  My husband is so proud that he now knows what this word is!  I have quite the assortment of random ramekins in my kitchen.  I use them for everything.  Baby food bowls, small servings of granola, little sauce dishes, salsa, hummus - they are awesome!  The best thing I use them for is making LAVA CAKES!

Are you looking for something quick, easy, and delicious to make for your valentine today?  THIS IS THE RECIPE FOR YOU!

Andrew and I never need an excuse to make these...we make them every other week.  They are sort of fancy, but sort of comfort food level.  I have tried a few recipes for lava cakes out, but this one has been our favorite, and happens to be the easiest too!  Each recipe makes 4 lava cakes - so we eat 2, then eat 2 the next day cold or reheated.  I can't decide if I like them better hot or cold!  If you get invited to our home for dinner there is a good chance we will serve you these for dessert.

Lava Cakes
adapted from the Chef in Training Blog

4 oz. or 2/3 cups semi-sweet chocolate chips (You can also use milk or dark chips if that is what you have)
½ cup butter
1 cup powdered sugar

2 eggs
2 egg yolks
6 Tablespoons flour
Kosher salt

Preheat oven to 425 degrees F.
Spray 4 small (6-8 oz) ramekin dishes* with cooking spray and place on a baking sheet. Set aside.
In medium saucepan over medium heat combine butter and chocolate and heat until just melted. Whisk until smooth and combined.  Add powdered sugar and whisk in evenly.
Add eggs and egg yolks and whisk in until well combined.
Whisk in flour until well combined.
Pour and distribute batter evenly in the 4 prepared ramekin dishes.
Bake at 425 degrees F for 12-13 minutes until edges are firm and center is soft, but not super jiggly.
Let cool for 2 minutes. Using a knife, gently pull cake away from the edges then invert onto plate or serving dish.

*If you don't have ramekins you can use muffin tins, they are just a little bit harder to get out without falling apart...or if you have oven safe mugs you can use that too.