Chocolate Molten Lava Cake

Chocolate Molten Lava Cake
Recipe type: desserts
  • ½ cup heavy whipping cream
  • 1 tablespoon light corn syrup
  • ½ cup semi-sweet chocolate, finely chopped (or use chocolate morsels)
  • 1 boxed chocolate cake mix
  • (Directions on box) - eggs, vegetable oil, water
  1. Combine whipping cream and corn syrup in a saucepan set over med. heat.
  2. Bring to simmer, stirring to combine.
  3. Put chocolate in a stainless steel bowl.
  4. Pour simmering cream mixture over chocolate & stir to combine & smooth out.
  5. Let sit for 5 min.
  6. Place the bowl in the freezer for 25 min. (stir occasionally) until ganache is firm & can be scooped with a spoon.
  7. Butter & flour (shake out excess) eight 4-ounce ramekins.
  8. Set ramekins on a sheet pan.
  9. Set aside.
  10. Preheat oven to 375 F.
  11. Make cake batter.
  12. Follow package instruction (you will need vegetable oil, eggs, water) on the chosen cake mix box.
  13. To assemble: Fill each ramekin with about 3 tablespoons of cake batter.
  14. Make a well in the center by pushing batter up the sides (the bottom of the ramekin should not be visible, however).
  15. Scoop another 2 tablespoons of the cake batter on top of the ganache the point being to "seal" the ganache between two layers of cake batter.
  16. The batter should come up to about ¼-inch from top of ramekin.
  17. Bake cakes in the preheated oven for 15-20 mi. until tested clean or
  18. cakes spring back lightly to the touch.
  19. Let cool for a min. or two.
  20. You can serve at once by removing cake from the ramekin (run a knife
  21. around the edges to loosen) and then plating & garnishing it. Or
  22. leave cakes in the ramekin for later use (you will need to reheat the
  23. cakes a bit before serving).
  24. Unmold & garnish as needed.