Diet Killers: Recipes for Readers – Crystal’s Chocolate Volcano Lava Cake

Book 4 in the the Jules Keene Glamping Mysteries - out October 15!

This month, in Recipes for Readers, we’re celebrating the release of Deadlines and Valentines, book 4 in Heather Weidner’s Jules Keene Glamping Mystery series. I’m partial to the series because it takes place in my former stomping grounds—the Blue Ridge Mountains.

I’m also partial to this particular entry in the series because it’s full of delectable, chocolaty recipes. Get a load of this list: Roxanne's Spicy Fudge, Mel's Chocolate Popcorn Surprise, Crystal's Milk Chocolaty Skillet Cake, Gooey S'mores Bites, Jules's Jammin' Chocolate Banana Smoothie, and Crystal's Chocolate Volcano Lava Cake. Heather kindly sent the lava cake recipe to me so that I can share it with you.

Why so many chocolate recipes? Fern Valley, setting for the series, is gearing up for the first Valentine’s Day “Love is in the Air” Book Festival with events like Death by Chocolate, author speed-dating, a character masquerade, and a male cover model fashion show. With tempers and emotions heating up, what could possibly go wrong? I think you know but pick up a copy of Deadlines and Valentines to find out. It hits the shelves October 15, 2024. While you’re waiting, help yourself to this recipe.

(I don’t have a picture of the cake but I’m willing to bet your imagination can conjure an image and the aroma. Give it a try—Mmm-mmmm.)

Crystal’s Chocolate Volcano Lava Cake

Ingredients

2 teaspoons butter (enough to grease six ramekins or custard cups)

8 ounces of bittersweet chocolate, chopped

3/4  cup butter

3 eggs plus 3 egg yolks (use the whites for another purpose)

1/3 cup granulated sugar

1 teaspoon vanilla

1 tablespoon all-purpose flour

Powdered sugar

Optional: raspberries, other fruit, or candies for garnish

 

Directions

Preheat oven to 425 F.

Butter six 8- to 10-ounce ramekins (or custard cups). For ease in transferring ramekins or cups to and from the hot oven, set them in a larger baking pan. 

In a saucepan, over low heat and stirring constantly, melt chocolate and 3/4 cup butter together. Remove from heat and set aside.

In a large mixing bowl, beat the whole eggs, egg yolks, sugar, and vanilla with an electric mixer on high for about 10 minutes. Fold 1/3 of the chocolate mixture into the egg mixture. Mix in flour and remaining chocolate mixture.  

Divide batter between ramekins (about 2/3 cup in each). Bake for 12 minutes, or until edges are firm, top is set, but center is still runny.

Cool ramekins on a wire rack for about 1 minute. Run a knife around the edge of each cake to loosen it. Invert each cake onto a dessert plate. Sprinkle cakes with powdered sugar and, if you like add additional garnish of raspberries, other fruit, or candies.