Happy anniversary to me! To celebrate the anniversary of our First Date six years ago, the hubs and I are going out to Flemings Prime Steak House to celebrate. I pretty much always order the same thing, which usually includes the Chocolate Lava Cake. They come around and ask you if you want it before you even get your entrée, which is pretty smart (and tricky!), since I’m usually too full afterwards to agree to a rich dessert. I do love their version, but since I found out about the pound of butter that goes in it (per Chef Donovan Tejero at Flemings) I’ve been wanting to try it with coconut oil instead. Delish! I’ll be making this after we get home tonight… or maybe tomorrow when I can think about food again.
Chocolate Lava Cake
1 lb. semi-sweet chocolate (Ghiradelli is my fave!)
8 whole eggs
8 egg yolks
1 C. sugar
2 Tbsp. flour
1 tsp vanilla
Cut coconut oil and chocolate into small pieces then place into double boiler or metal mixing bowl over simmering water. Heat until melted. While chocolate is melting combine whole eggs and egg yolks in mixing bowl and whip until slightly thick 5-6 minutes. Add sugar and vanilla to eggs and whip for 1 minute to blend. Lightly whip the chocolate and coconut oil until smooth. Add to egg mixture. Fold in flour and combine well into chocolate mixture.
Pour into ramekins (sprayed with non-stick spray or coconut oil and flour) to about half an inch from the top. Chill for 2-3 hours. Place in a 400 degree oven and bake for about 15 minutes. (Center will be a bit jiggly.) Remove cake from oven and cool for 1 minute or more. Place ramekin on serving plate, cake side down and remove. Serve with ice cream, fresh fruit, or whipped cream and dust with powdered sugar.