After last week's BwJ chocolate cake nightmare, I was not up for another adventure in chocolate. My ambivalence towards chocolate in general probably didn't do much to help that cause...
Fortunately, the hardest part of making Dorie's lava cakes (sorry, in my mind that's what they are) was chopping the chocolate. Made of eggs, sugar, a little bit of flour and a boatload of chocolate, this was a simple dessert sure to please the chocolate lover in your life.
The inclusion of chocolate chunks in the bottom of the baking dish is what gives it the "soft center". I had a bar of chocolate with cocoa nibs that needed a purpose, so I used that to break up the texture of the dessert.
Dorie suggests baking these in oven safe teacups, but it seemed like an opportune time to break out the ramekins.
Although this was a bit too rich for my tastes, my chocolate lover was extremely happy. (February has been a very kind baking month to him). I thought a scoop of salted caramel gelato on top of the still warm cake was non-negotiable.