In the winter, I love hot desserts. A hot cobbler or this is one of my favorite ones. You have to make it just before you serve it which sometimes is a little more demanding than other dessert, but it is so worth it.
8 ounces semisweet or bittersweet chocolate, chopped
4 large eggs
½ pound (2 sticks) unsalted butter, chopped
4 tablespoons flour
½ cup sugar
1 teaspoon ground nutmeg*
½ teaspoon ground cinnamon—or for a mint version, substitute 1¼ 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)
Preheat the oven to 350°F. Grease eight 4 ounce muffin tins, cake molds or ramekins.
Over a double boiler, melt the chocolate 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 chocolate 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 350°F.
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.
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 or mint leaves and serve immediately. You may also serve with whipped cream or ice cream and have hot and cold.
It was just raining here and the temps are in the 30's. Would be a great warm treat tonight. Be happy and may God bless you and yours.