Pipe Dream #155: To Doctor It Up – Chocolate Frangelico Lava Cakes

I tried really hard with these. Company’s coming, and I wanted to do something nice. Plus, I had a bottle of Frangelico burning a figurative hole in my figurative pocket where I keep Frangelico.

This recipe is a wonderful example of a life lesson that is not commonly taught in elementary school: Sometimes, our best effort is actually not good enough. And that is ok.

I looked at probably dozens of recipes, finally settling on a Food Network recipe that I altered. Overthinking is clearly not a problem.

And then, after all that thinking, I overbaked them, which is the complete opposite of the point of a gooey, luscious lava cake.

And lava cakes, on their best day, really are fab, so you should try these sometime, at least in a restaurant.

In order to compensate for what turned out to be a somewhat dense but flavor-light cake, I doctored it up with fat, nuts, and sugar.

So what might have been a total disappointment, ended up being all right Plus, we were having frangelico drinks, too, so that might have helped matters.

No worries,

L

Chocolate Frangelico Lava Cakes

Adapted from foodnetwork.com

4 ounces good quality semisweet chocolate (not chocolate chips, mind)

4 tablespoons (1/2 stick) butter

2 cups powdered sugar

4 eggs

1 tablespoon Frangelico

Whipped cream, chocolate sauce, powdered sugar, toasted hazelnuts, etc. for serving (optional)

To toast hazelnuts (if using), throw them in a pan over medium high heat, stirring frequently until the dark skins loosen. Let cool on a paper towel, then rub the skins away, and give the naked nuts a rough chop. Set aside.

Preheat oven to 400 degrees F. Generously spray eight small ramekins with nonstick spray, and place on a baking sheet.

Heat the chopped chocolate and butter in a large glass bowl resting over a pan of boiling water until butter is melted. Whisk until the chocolate is completely melted, then whisk in the sugar. Blend in the eggs, one at a time, whisking well after each addition. Stir in the Frangelico and then the flour.

Divide batter evenly among the prepared ramekins, about 2/3 full, or a bit more. Bake 12 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute.

Invert cakes onto dessert dishes and top with a little more Frangelico, whipped cream, powdered sugar, chopped hazelnuts and chocolate syrup. Serve immediately.

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3 Responses to “Pipe Dream #155: To Doctor It Up – Chocolate Frangelico Lava Cakes”


  1. 1 frugalfeeding December 3, 2012 at 10:36 am

    That would be such a treat with a little vanilla ice cream!

  2. 2 cravesadventure December 3, 2012 at 1:48 pm

    Chocolate deliciousness – YUM – thanks for sharing! Have a Great One:)

  3. 3 Pantera January 16, 2015 at 7:55 am

    Did you forget to mention the amount of flower in the recipe ?


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