Chocolate and Pecan Molten Lava Cake with Whipped Cream, Strawberries, Powdered Sugar, and a Strawberry and Blueberry Reduction.
Why I Love This Recipe
Let me be honest up front, this is one of the deserts that I love to have when I go out to eat. I don't get it too often because they are usually around $10 each. I have always been scared to try and make them because it is such an intimidating dish when you think about it. I took a risk this Valentines and decided me and my sons would attempt to make it for my wife. To my surprise, it was very simple to make, and only takes about 30 minutes to complete. Warning....these are very addictive and when you find out how easy they are to make, you will want them as a weekly treat.
Ingredients You'll Need
1/4 cup chopped pecans or your favorite nuts
2/3 cup chocolate baking chips
( I used semi-sweet)
1/4 cup of butter
3 oz cream cheese (set out and let it get soft before using)
1/3 cup brown sugar (firmly packed)
1 teaspoon vanilla flavor
1/4 cup all-purpose flour
6-8 ripe strawberries (quartered lengthwise)
1/4 chopped nuts
2 teaspoons Powdered sugar
1/2 cup of Strawberry and Blueberry Reduction (see recipe below)
* if you don't want to make the reduction, you can use your favorite flavor ice cream topping
Strawberry and Blueberry Reduction
1/4 cup of diced strawberries
1/4 cup of fresh blueberries
1 1/2 cups of water
1/2 white sugar
1. Preheat the oven to 400 degrees.
2. Grease the ramekin dishes. I used butter for this. Be sure to get a generous amount on the bottom and sides of the dishes. Make sure you have butter in the seam where the walls and bottom meet. To me, this is the most important step in the recipe. If the cakes stick to the dishes after being cooked, they will bust open when you place them on the plate.
3. In a microwave safe bowl, combine the chocolate chips and butter. Microwave for 1 minute stirring every 20 seconds until both items are melted and smooth. Add the cream cheese and mix with your mixer until smooth.
4. In a second mixing bowl, add the eggs, brown sugar, and vanilla. Mix with mixer until well mixed.
5. Add the chocolate mix and continue mixing until smooth. With mixer on low, slowly add the flour. Continue mixing until well mixed.
6. Sprinkle the nuts evenly on the bottom of your ramekin dishes.
7. Divide the batter among the four ramekin dishes, filling each to 70% capacity.
8. Place ramekin dishes on a non-greased baking dish and place in the oven.
9. Bake cakes for twelve minutes or until the tops are puffy and cracked. Some ovens cook a little faster than others. If the tops have cracked open and feel a little firm, then they are ready.
10. Remove cakes from the oven and let cook for 5-10 minutes.
11. Mix whipping cream and powdered sugar together until stiff peaks form.
12. Fill a piping bag with the whipped cream and place in the fridge.
13. Using a thin small knife, cut around the sides of each cake to release it from the ramekin dish.
14. Place your desert plate on top of the ramekin dish and invert both items at the same time.
15. Slowly remove the ramekin dish. This should leave the cake standing upside down in the middle of your plate.
16. Sprinkle a little powdered sugar on top of the cake and around the plate.
17. Use your piping bag and run a layer of whipped cream around the edge of the cake and then add a small amount in the middle of the top of the cake.
18. Place four slices of strawberries in the corners of your plate and stand one slice in the middle of the cream on the top of the cake.
19. Drizzle the reduction sauce or your favorite ice cream topping around the plate.
Enjoy! When you cut into the cake, the middle should be soft and semi-liquid.