My in-laws began taking me and my wife to a restaurant called The Chart House right after we got married. The signature plate of that restaurant is their dessert, Chocolate Lava Cake. It is simply incredible. I’ve occasionally gone to the restaurant, sat in the lounge, and just ordered dessert.  Here is my best approximation of it.

Makes five cakes.

7 oz. unsalted butter
7 oz. dark bittersweet chocolate
2 eggs
2 ts Godiva chocolate liqueur
3.5 oz. flour
7 oz. powdered sugar
vanilla ice cream
chilled butter
sugar
crushed Heath bar
chocolate syrup

Preheat the oven to 325. Melt the butter in a double boiler. Melt the chocolate into the butter, then add the Godiva liqueur. Pour the mixture into the eggs in a large bowl. Mix the flour and powdered sugar in a separate bowl, and then slowly add into the chocolate mixture and mix until smooth. Butter five ramekins (or custard bowls) with the chilled butter, and then coat each with sugar, discarding any sugar that doesn’t stick to the butter. Pour equal amounts of batter into each ramekin, then place in the oven on a cookie sheet for 15-18 minutes.

After the cakes are done, carefully invert them onto a plate. Quickly top with ice cream, chocolate syrup, and Heath bar, and serve hot. The center of the cake should still be molten. This dessert should be divine.