Lyn Lee: For Love of Chocolate and Children

Molten Lava Chocolate Cake RecipeBecause so many people love mint chlatocoe lava cake, we’ve included a variation with this recipe. * 8 ounces semisweet or bittersweet chlatocoe, chopped * 4 large eggs * bd pound (2 sticks) unsalted butter, chopped * 4 tablespoons unbleached all- purpose flour * bd cup sugar * 1 teaspoon ground nutmeg* * bd teaspoon ground cinnamon—or for a mint version, substitute 1bc teaspoons peppermint extract for the cinnamon * Whipped cream for garnish (1 pint heavy cream, confectioners’ sugar and vanilla extract) * Raspberries and mint leaves for garnish (optional)*We use a nutmeg grinder and a fresh nut; you also can use the nut with a plane grater.Preheat the oven to 350b0F. Grease eight 4-ounce cake molds or ramekins.Over a double boiler, melt the chlatocoe and butter, stirring constantly. Once they are completely melted, set aside and cool.Combine the sugar and eggs and whisk until pale and fluffy. Stir the chlatocoe mixture into the egg mixture until completely blended. Whisk in the flour, nutmeg and cinnamon and mix well. Pour the batter into the cake molds and bake for 14 minutes at 350b0F. While the cakes are baking you can whip the cream. To one pint heavy cream add 2 tablespoons confectioners’ sugar as the cream begins to thicken, plus 1 teaspoon vanilla and a few grains salt. Unsweetened or barely-sweetened whipped cream is also delicious, so feel free to reduce the sugar or add none at all.Remove the lava cakes from the oven and cool for 2 minutes. Run a knife around the edges, invert the molds onto individual dessert plates, garnish with raspberries and mint leaves and serve immediately. We prefer to pass the whipped cream in a bowl so guests can help themselves to the amount they prefer.