Get Your Fix With This Ooey-Gooey Baci Molten Lava Cake

By  March 11, 2010

You know when just need something sweet, decadent, and warm? I had that craving last night. I wanted chocolate… But not just any chocolate. I didn’t want a bar or a kiss or even a brownie. It had to be fresh and ooey-gooey. It had to be “close-your-eyes” good. And that’s when I remembered a recipe I had received in my inbox a couple of days ago. I grabbed my BlackBerry, pulled up the ingredients list, and headed downstairs to the 24/7 market to buy the ingredients to make Baci Molten Lava Cake. It was sinful and heavenly… and so worth the effort. Taste for yourself.

baci molten cake

1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
2 tablespoons unsweetened cocoa powder
2 egg yolks
1 egg
2 tablespoons unsweetened cocoa powder
2 teaspoons all purpose flour
2 Perugina Baci chocolate candies
Confectioners’ sugar, as garish, optional

-Butter two 3/4-cup ramekins or custard cups.
-With an electric hand mixer, beat the sugar and butter in a bowl until smooth and creamy.  Beat in the yolks, egg, cocoa powder, and flour until combined.
-Divide the batter between the two prepared ramekins. Press one Baci, nut side down, in the center of each ramekin. (If you like, at this point, you can refrigerate them for up to 24 hours before baking.)
-Preheat oven to 350°F.
-Bake the cakes uncovered until edges are firm, about 18 minutes.
-Cut around the cakes with a butter knife to loosen them, then turn out onto plates.
-Sprinkle with confectioners’ sugar, if using.

Recipe Courtesy Francine Segan for