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,


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.

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 ?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,944 other followers

Lane Cake

Chocolate Clementine Marquise

Spicy Chai Biscotti

Red Wine Pear Trifles

Coconut Oat Chocolate Chip Cookies

Peach Cobbler

Clementine Ginger Tequila Sunrise

S’mores Cake with Malted PB Frosting

Lemon Mousse Crepe Cake

Strawberry Shortcake

Nectarine Brown Butter Upside Down Cake

Raspberry Espresso Fudge Cake

Cherry Clafoutis

Fluffy Buttermilk Biscuits

Banoffee Pie

Blueberry Bourbon Bread Pudding

Pink Sprinkle Cupcakes

Grapefruit Yogurt Loaf

No-Bake Nests

Butter Pecan Shortbread

Black Garlic Herb Bread

Pumpkin Chiffon Torte

Maple Pecan Brown Butter Cupcakes

%d bloggers like this: