Rain and Chocolate Lava Cakes

The rain here in the Northeast is reaching epic proportions.

The ground is so saturated from previous rainstorms that it just can't take anymore.

This is a view of a corner of my backyard, taken from an upstairs window.

Highways are impassable. Small streams have burst their banks. And locally, neighbors are having to call the fire department to pump out their flooded basements. (crossing our fingers, our basement is currently dry).

A full moon last night spelled disaster for our coastal neighbors bringing high tide to their very doors.

This is the third such storm in so many weeks. Now what was that about Climate Change being a bunch of hooey?

Individual Chocolate Lava Cakes (easily doubled, this recipe makes four cakes)

1 stick (8 ounces) unsalted butter plus more for ramekins

2 teaspoons sugar, plus more for ramekins

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

Generous pinch cayenne pepper (optional)

6 ounces semisweet chocolate, rough chopped

1/2 cup flour

1 1/4 confectioners' sugar (powdered sugar)

3 large eggs

3 egg yolks

3/4 teaspoon vanilla extract

Preheat oven to 400 degrees F.

Butter four 6 ounce oven proof ramekins. Dust with 1/4 teaspoon sugar.

In a heavy saucepan combine butter, sugar, chocolate, cinnamon, cayenne and nutmeg. Heat over low until butter and chocolate is melted and all is well combined. Stir often and slowly.

While the chocolate mixture is cooling slightly, whisk together the flour, confectioners' sugar, eggs, egg yolks and vanilla extract until creamy.

Slowly add some of the chocolate mixture to the egg/flour mixture - whisk to temper the eggs, then add the rest.

Pour into prepared ramekins.

You can stop here and refrigerate until you are ready to bake - up to 6 hours!

OR - proceed to baking. Place the ramekins on a rimmed cookie sheet and bake for 12 to 14 minutes. Cakes will be puffed and slightly cracked and the edges will be dark.


Let rest for 5 minutes, run a small sharp knife around the edge of the ramekin, then invert onto individual plates or shallow bowls. Dust with powdered sugar or serve with freshly whipped cream if desired.

While enjoying, pray for sun in the Northeast.

A Cook's Notes: a teaspoon of orange liquor added to the batter is delicious. Or, experiment with mint, almond or coconut extracts. Instead of cayenne I have used Cocoa Chili Blend Spice by McCormick (also delicious in hot chocolate)

If you can't eat all the cakes in one sitting, microwave a cake (in the ramekin) for 30 seconds and invert as above. They will keep (baked) in the refrigerator for several days.