Chocolate Lava Cake is the PERFECT Valentine dessert. Nothing melts the heart quite like the molten center of a rich chocolate cake! And a bonus, this recipe is simple to make, no mixer required. Just stir up the easy batter and fill your ramekins. Remember to chill the prepared cakes before baking as an insurance policy for those luscious liquid centers!
Chocolate Lava Cake
1½ sticks butter
1 cup dark chocolate chips
1 cup brown sugar, lightly packed
1/2 cup plus 2 tablespoons flour
Butter 6 (6 ounce) ramekins well and dust with flour. Melt chocolate and butter in the microwave in 30 second intervals stirring in between each heating and let cool. In a bowl combine flour and sugar. Add eggs to the chocolate mixture one at a time and incorporate well before adding flour and sugar. Mix to combine. Using a kitchen scoop, spoon batter into prepared dishes and place the dishes into the refrigerator to rest 1-2 hours or for up to 3 days. Preheat oven to 350 degrees. Bake for 10 minutes. Let rest 3 minutes before inverting dish onto a plate, dust with powdered sugar if desired.
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I am deeply saddened by the news of the fallen Richardson police officer. My heart goes out to his family and the city of Richardson. The chocolate segment has been cancelled.
Tune in to FOX 4, Good Day on Thursday morning, February 8th around 8:30 for Chocolate Goodies. I’ll be cooking LIVE with the #1 morning crew in Dallas!
Chocolate Truffles are one of my favorite things to make. People are usually surprised at just how simple it is to create these decadent morsels of yumminess. I’ll also give you the secrets to the perfect Chocolate Dipped Strawberries.
Here is a sneak Peek at the recipes!
Spiced Rum Truffles
1 cup heavy cream
3 cups semi-sweet chocolate chips
2 tablespoon unsalted butter
1 tablespoon spiced rum
½ cup coco
½ cup powdered sugar
Heat heavy cream on medium heat in a double boiler until cream is simmering. Add rum and vanilla and remove from heat. Add chocolate and butter, stir until completely smooth. This may take a few minutes. Refrigerate for at least 3 hours or overnight. To finish truffles, mix powdered sugar and coco in plate. Using a spoon and your hands, scoop a walnut sized amount of chocolate and roll into a ball. Drop the truffles into the coco mixture, roll to coat the surface. Store the truffles in the refrigerator until ready to eat and for up to 2 weeks.
French Chocolate Bark
1 12 ounce package of 60% cocoa chocolate chips, I use Ghirardelli
½ cup dried cherries, coarsely chopped
½ cup raw pistachios, coarsely chopped
½ cup coconut
Line a baking sheet with parchment or waxed paper. Melt the chocolate in a microwave safe bowl in 30 second intervals stirring well in between, each time. Spread melted chocolate on parchment paper creating a thin sheet of chocolate. Sprinkle with fruit and nuts and slightly press into the chocolate. Chill the candy in the refrigerator until set and break into pieces. Keep bark refrigerated for up to 2 weeks.
Chocolate Dipped Strawberries
1 pint fresh strawberries
1 ½ cups 60% cocoa chocolate chips, I use Ghirardelli’s
¼ cup white chocolate chips
Wash and thoroughly dry berries. Refrigerate berries so that they are cold when dipping. Melt dark chocolate in the microwave in 30-second intervals stirring each time until chocolate is smooth. Dip chilled berries into chocolate and place them on waxed or parchment paper. When chocolate is set, melt white chocolate in the same manner as dark. Pour melted white chocolate into a zip top bag. Clip one tip with scissors making a small whole in the bag and drizzle strawberries with white chocolate. Serve within 4 hours.
Cake pops make me smile. They are such cheerful treats! A small bite of cake with the frosting built in, all dipped in chocolate and covered with colorful sprinkles. They make you feel like everything is right with the world!
I spent the afternoon with a darling group of young ladies teaching them how to make cake pops for the February issue of Texas Living Magazine.
Making your own cake pops really is easy if you know a few tricks of the trade.
Start by crumbling an 8 inch layer cake into a bowl. We used chocolate but you can use any flavor. Next, add prepared frosting and stir well.
Scoop monds of the cake mixture onto waxed papper. Push pop sticks into each cake mound and place in the freezer for several hours or overnight.
Dip the frozen pops into melted choclate.
Add decorative sprinkles.
Put the pops back down onto the waxed paper until the chcolate is set.
Cake pops are the perfect treat for Valentine’s Day! Make some today, you will be glad you did!
Thanks again to Texas Living Magazine for the beautiful photos!
Tune in to Facebook TODAY around 6:30 to see me making cake pops LIVE
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Friday, March 17th 11:00-1:00 Lunch and Learn TEX MEX cooking
Thursday, March 23rd 6:30-8:30 Girls Night Out It’s Time for a Break!
2 Day French Workshop March 30th and 31st 10:00-2:00 AND April 5-6th
Register to email@example.com or by phone 214 551 9630
1 8” prepared cake any flavor
1 cup prepared frosting
1 ½ cups dark chocolate
18-20 pop sticks
Crumble cake finely into a bowl. Add frosting and stir until smooth. Using a scoop and your hands roll walnut sized balls of mixture, insert pop sticks half way into the cake balls. Freeze cake pops for about 1 hour. Melt dark chocolate in the microwave slowly, in 30 second intervals stirring each time. Use the least amount of heat possible to get the chocolate melted. Dip each pop into the chocolate coating all the way to the stick. Add sprinkles and enjoy!
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