Hot Lava Fudge Cakes (from How to Cook Everything Kids)
Prevent your screen from going dark
Makes
4 individual cakes 1x
Time
45 minutes
UnitsScale
Ingredients
8 tablespoons (1 stick) butter, plus more softened butter for smearing
4ounces dark chocolate, finely chopped
4 eggs
1/4cup sugar
2 teaspoons all-purpose flour
1/4 teaspoon salt
Instructions
Smear four 4-ounce (1/2-cup) ceramic, glass, or metal baking dishes with lots of softened butter. You want to see it covering the sides and bottom, and in that crack where they meet.
Melt the 1 stick butter in the microwave or in a 1-quart pot over medium-low heat. Take the butter off the heat and add the chocolate. Stir until it’s melted into the butter. Use a soft spatula to scrape the mixture into a large bowl and let it sit while you move on.
Crack 2 of the eggs into a medium bowl and add 2 more yolks (see the directions on page 287 and save the extra whites for another time). Add the sugar and beat with a whisk or an electric mixer until light and thick, about 1 minute (1 or 2 minutes longer by hand).
Add the egg mixture, flour, and salt to the melted chocolate and whisk or stir until combined. Spoon the batter into the prepared dishes. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
When you’re ready to bake, heat the oven to 450°F. Put the baking dishes on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are no longer shiny and liquid, and the center of the cakes still jiggles slightly when shaken, 7 to 9 minutes. It’s way better to bake them too little than too much. Take the pan out of the oven and let the cakes rest for 1 minute.
Put a plate on top of each dish and use a potholder to carefully turn the cake upside down onto the plate. Count to 10-one-thousand, then lift up the dish and eat right away.