Decadent molten lava cakes with a lindor chocolate center is so delicious and satisfying. Top with your favorite vanilla ice cream to make it even more delicious!
These molten lava cakes were a great end to a busy day shopping for prom dresses. My oldest daughter had no school yesterday due to parent teacher conferences so I took her and her cute friend to do a little shopping. Between the two of them I think they tried on around 57,983 dresses. Ok, it wasn’t that many but it was a lot and we ended up leaving with NONE of them. Dresses are so hard to find and I get a liltte (a lot) irritated on some of the dresses. These are supposed to be for TEENAGE girls and the bust line on many are WAY to low or if they aren’t they make a weird sheer thing down the center purposely so you can see the cleaveage line.
Also, some of them are so cheaply made and over $150 dollars. There were ones that they tried on that were beautiful, but I really wish designers would make prom gowns a little different. Maybe Kalena should design some herself one of these days because we still have four more girls coming up that will be dress shopping as well. But enough of the dress saga, lets move onto these molten lava cakes. Because…just look!
These are delicious but you have to make sure the top is just glossy and the sides are JUSt pulling away when you take them out of the oven or else you won’t have a molten center, you’ll just have cake. Either way they are good, but you really want that gooey center!
I used semi-sweet chocolate and a 70% Lindor Dark Chocolate truffle for these ones but you can use any type of truffle you would like. They are all good. I hope you enjoy them, cross your fingers we are able to find a dress soon and as always, don’t forget to pin this recipe to your PINTEREST board for later.
|Prep Time||10 minutes|
|Cook Time||20 minutes|
- 1/2 cup unsalted butter
- 1 bar semi sweet chocolate finely chopped, 100 g
- 1/4 tsp salt
- 2 eggs
- 1 egg yolk
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup flour
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- 4 lindor 70% dark truffles frozen
- Heat oven to 350 degrees F. Grease four 1/2 cup ramekins. In a double boiler, melt chocolate, butter and salt; let cool to room temperature.
- In a medium bowl using an electric mixer, beat eggs, yolk and sugar until pale and thickened. Gently fold in chocolate mixture and vanilla. Slowly add flour, cocoa powder and baking powder until combined. Fill ramekins half-full with batter. Place frozen Lindor truffle in center of each ramekin, pressing down gently. Spoon remaining batter over the top covering the truffle under the batter.
- Bake for 15-20 minutes or until tops are shiny and cakes have started to pull away from the sides.
- Dust cakes with powdered sugar or top with whipped cream or ice cream. Garnish with berries. Enjoy!
Can you make these ahead and store in the refrigerator until time to bake? Or make, bake, then store in refrigerator and reheat?
Hi. Yes, you can bake them and then freeze or refrigerate for later and then microwave to heat up.