Warm Molten Lava Cake with Fresh Berries

August 20, 2015 Clint Cantwell

Dessert has never tasted better when it involves this amazing grilled warm molten lava cake with fresh berries from Weber’s New Real Grilling™ (Oxmoor House 2013) by Jamie Purviance. As with the entire Weber cookbook collection, New Real Grilling is a true celebration of backyard cooking with 200 delicious recipes designed to make you the best host possible at your next cookout.

WARM MOLTEN CHOCOLATE CAKES WITH FRESH BERRIES

SERVES: 4

PREP time: 10 minutes

Grill time: 10-14 minutes

Ingredients

6½ tablespoons unsalted butter, divided

4 ounces top-quality bittersweet chocolate

2 large eggs

¼ cup granulated sugar

1 tablespoon all-purpose flour

½ cup cold whipped cream

1 cup fresh raspberries

Additional Tools

12-well muffin pan

Instructions

Using ½ tablespoon of the butter, grease the four cups down the center of a 12-well muffin pan.

In a bowl set over a pan of barely simmering water, melt the chocolate and the remaining 6 tablespoons butter, stirring occasionally until smooth. In another bowl whisk the eggs and the sugar until light and fluffy, about 20 seconds. Add the warm chocolate mixture to the egg mixture and mix until smooth. Then add the flour and mix until you no longer see specks of flour.

Fill the four greased cups with the batter (almost to the top rim, but not all the way). If not ready to cook, refrigerate for as long as 3 hours.

Prepare the grill for indirect cooking over medium heat (ideally 400°F).

Place the muffin pan over indirect medium heat and bake, with the lid closed, until the cake tops no longer jiggle when you shake the pan, about 10 minutes (or as long as 14 minutes if the batter has been refrigerated). Remove from the grill and let rest for 5 to 10 minutes.

Run a knife around the outer rim of each cake to make sure it is not stuck to the pan. On top of the muffin pan place a cutting board or a platter that is slightly larger than the pan. Holding the pan and cutting board together, invert them so that the cakes fall out of the pan. Serve immediately with whipped cream and raspberries.

TIP

Each muffin cup in the pan should measure 2¾ inches in diameter by 1¼ inches high, and each should hold 4 ounces by volume.