Molten Lava Bourbon Cakes

Is there a restaurant in America that doesn’t serve Molten Lava Cake as a dessert these days? It seems everywhere you turn, it’s on the menu. And for good reason! They are absolutely delicious.

But they aren’t cheap. Oftentimes, you’ll be paying $7.99 for the privilege of consuming this ooey gooey masterpiece. Stop doing that! You can make 6 of them at home, in less than half an hour, for less than 1 at a restaurant. Plus, it will taste better, and you’ll be the HIT of your kitchen. Warning: make these for company and they may continue to come back, uninvited. Or, they may think you are made of magic and glitter. Which I guess isn’t all that bad.

To make mine a little different and ready for a great tailgate, I added Jim Beam in with the vanilla. It adds a subtle richness – a “hmmm, what’s that secret ingredient?” type of taste. If you don’t have a way to reheat these at your tailgate (you could actually place them on a small pan and reheat them on your grill), they are still excellent as is! In fact, Seven and I ate them straight from the fridge this morning for breakfast…just don’t tell his Dad. However, they are at their absolute best if served just out of the oven, covered in a big scoop of ice cream. Dig in!

Molten Lava Bourbon Cakes

makes 6 cakes

  • 8 Tablespoons Salted Butter
  • 2 tablespoons Unsalted Butter
  • 4 ounces Semisweet Chocolate (I used Scharffen Berger 62% Baking Chips)
  • 4 ounces Bittersweet Chocolate (I used Scharffen Berger 70% Baking Chips)
  • 1/2 Cup All Purpose Flour
  • 1 2/3 cups Powdered Sugar
  • 3 large eggs plus 3 large egg yolks
  • 1 Vanilla Bean, scraped
  • 1 teaspoon Jim Beam Kentucky Bourbon

Preheat oven to 425. Spray the cups of a large Muffin Tin. I used Silicone, but any pan will do. You can also use individual ramekins, if you desire. If making more than 6 (meaning, smaller cakes) be sure to adjust the baking time.

Melt the chocolate and butter in the microwave, 45 seconds at first, then stir. Continue to cook in 30 second increments, until chocolate and butter are smooth. Add in flour and sugar, stir. Stir in eggs. Finally, add in vanilla and bourbon and stir until smooth.

Pour into prepared baking cups. Bake for 10 minutes, until outside edges are set but middle is still a little shaky, as the cakes will continue to cook a bit out of the oven. Remove from baking pan after 5 minutes.

Add ice cream and enjoy!

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Have a great week!

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