It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is MOLTEN LAVA CAKES!
I have three desserts that I cannot resist: cheesecake, Creme Brulee, and molten lava cake. Needless to say, I have recipes for all three for, you know, those splurge days. Like Wednesday. 🙂 Truthfully, I don’t make that many desserts now that I’m watching my calories, which is what makes these desserts extra-special. If you want to impress your friends with a dessert that’s relatively easy to make and filled with chocolate nirvana, give these a try. Or make them for your family. Or just for yourself. Hey! No judgment here! 🙂
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 390 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right-hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
MOLTEN LAVA CAKES
(Makes 6 cakes)
6 oz. bittersweet chocolate
2 oz. semisweet chocolate
10 T. (1 ¼ sticks) unsalted butter, cut up
½ cup flour
1½ cups confectioners’ sugar
3 large eggs
3 egg yolks
1 tsp. vanilla extract
2 T. orange-flavored liqueur (such as Grand Marnier)
Heat oven to 425 degrees. Coat six 6-ounce custard cups with nonstick spray. Chop chocolates and melt along with butter in top of double boiler over simmering water or microwave chocolates and butter in a glass bowl, heating in 30-second intervals, until melted. Stir to combine. Add flour and sugar to chocolate mixture. Lightly beat eggs and egg yolks, then stir into flour-sugar mixture until smooth. Stir in vanilla and liqueur. Divide batter evenly among custard cups. Bake at 425 degrees for 14 minutes. Edges should be firm but the center will be runny. Run a knife around the edge to loosen and invert onto a dessert plate.