Molten Lava Cakes with Pumpkin Whipped Cream

When Chuck and I were in Hawaii for our honeymoon, he literally ordered a variation of this dessert every single night we went out to dinner. Needless to say, it is one of his favorites, so of course I made it for his birthday dinner! You can't go wrong with a chocolate cake that still has a gooey, warm middle once you break it open.

You do have to be very careful about overbaking these little guys; but if you bake it for the minimum recommended time, and then test with a toothpick, you will be fine. And since it has to be baked right before serving, I always make this in advance. The recipe says to bake for longer if you refrigerate first, but I suggest bringing the prepped ramekins to room temperature first, and then start with the 10 minute baking time anyway. I left out the espresso powder since I was serving this with the pumpkin whipped cream. Get ready for a restaurant-worthy dessert!

Molten Lava Cakes
from Everyday Food
Makes 2 servings

2 tablespoons unsalted butter, plus more for ramekins
1/3 cup confectioners sugar, plus more for ramekins and serving
2 ounces semisweet chocolate, broken into pieces
1 large egg
1 large egg yolk
1 teaspoon espresso powder (optional)
Pinch salt
3 tablespoons all-purpose flour

Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.

Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)

Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.

My lame attempt at a pumpkin stencil.

Pumpkin Whipped Cream
from Colleen's Kitchen
Makes about 2 cups

1 cup heavy cream
2 tablespoons confectioners sugar
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice

Put a metal bowl in the freezer for several hours.

Take bowl out of freezer and add very cold cream. Use an electric mixer and beat until soft peaks form.

Add confectioners sugar, vanilla, and pumpkin pie spice and beat until firm peaks form. Be careful or you will end up with butter instead!