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.
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
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.