No where is it written that RV eating cannot be fancy and romantic. These little cakes are touted to be the "mistake" of famous Alsatian chef Jean-Georges Vongerichten's premature removal of a test chocolate cake from the oven. To his surprise and delight, when a fork broke the brownie-like crust to test his creation, a warm, sensual river of chocolate oozed from its center like slow-moving lava from a volcano. And, voila! Jean-Georges had created the Molten Lava Cake. This adaptation turns the fancy restaurant, $10 version into a 10 minute baking RV masterpiece for under a dollar per serving.
1 stick butter plus extra to grease custard cups or ramekins
4 oz bittersweet baker's chocolate
2 extra egg yolks
1/4 c. sugar
2 teaspoons flour
Cocoa or flour to dust baking cups
Toppings: powdered sugar, whipped or ice cream, fruits
Preheat oven to 450 degrees (RV oven) or 375 for a house oven.
Melt butter and chocolate in a double boiler over medium heat.
In a mixing bowl, beat together eggs, yolks, and sugar.
Whisk the melted chocolate and butter until smooth, then pour into the egg and sugar mixture. whisk again until smooth. add flour and whisk for another couple seconds.
Grease four baking cups and dust with cocoa. Distribute batter evenly into four baking cups.
Bake for 6 to 7 minutes or up to 10 minutes if you like a less runny center. Remove from oven and let sit for a minute.
Either serve in cooking cup or flip out upside down for a fancy presentation. You may either lightly dust with powdered sugar or top with whipped cream or ice cream.