Ultimate Trio of Delicious Desserts
Three delectable desserts perfect for any occasion: rich chocolate lava cakes, tangy key lime pie, and comforting apple crumble.
Equipment
- Ramekins
- Baking sheet
- Microwave-safe bowl or double boiler
- Whisk
- 9-inch pie dish
- Wire rack
- Pastry blender or fingertips
- 8x8 inch baking dish or 9-inch pie dish
- Foil
Ingredients
Chocolate Lava Cakes
- 4 oz dark chocolate good quality
- 1/2 cup Unsalted butter
- 2 Large eggs
- 2 Large egg yolks
- 1/4 cup Granulated sugar
- 2 tablespoons All-purpose flour
- 1 teaspoon Vanilla extract
Key Lime Pie
- 1 1/2 cups Graham cracker crumbs
- 1/4 cup Melted butter
- 1 can Sweetened condensed milk
- 1/2 cup Freshly squeezed Key lime juice
- 3 Large egg yolks
- 1 tablespoon Lime zest
Apple Crumble
- 6 medium Apples mix of sweet and tart, peeled, cored, sliced 1/2-inch
- 1/4 cup Granulated sugar for apples
- 1 tablespoon All-purpose flour for apples
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1 cup Old-fashioned oats
- 1/2 cup Brown sugar
- 1/2 cup All-purpose flour for crumble
- 1/4 teaspoon Salt
- 1/2 cup Cold unsalted butter cut into pieces
Instructions
Chocolate Lava Cakes
- Preheat oven to 400°F and prepare four 6-ounce ramekins by greasing and flouring them or using baking spray, then place on a baking sheet.
- Melt dark chocolate and butter together in a microwave-safe bowl or double boiler until smooth, then stir well.
- In a separate bowl, whisk eggs, egg yolks, and granulated sugar until pale and slightly thickened, then stir in vanilla extract.
- Gradually fold the melted chocolate mixture into the egg mixture until just combined.
- Gently fold in the all-purpose flour until no streaks remain, being careful not to overmix.
- Divide batter evenly among ramekins and bake for 12-14 minutes, or until edges are set and center jiggles slightly.
- Immediately invert each cake onto a plate and serve warm with ice cream or berries.
Key Lime Pie
- Combine graham cracker crumbs and melted butter, then firmly press into a 9-inch pie dish for the crust.
- Bake the crust at 350°F for 8-10 minutes until lightly golden, then let it cool completely.
- In a large bowl, whisk together sweetened condensed milk, Key lime juice, egg yolks, and lime zest until smooth.
- Pour the filling into the cooled crust and bake at 350°F for 15-20 minutes, or until the edges are set with a slight jiggle in the center.
- Remove from oven, cool completely on a wire rack, then refrigerate for at least 4 hours or overnight until thoroughly chilled and set.
- Garnish with whipped cream and extra lime zest or slices before serving.
Apple Crumble
- Peel, core, and slice apples, then toss them in a large bowl with granulated sugar, all-purpose flour, cinnamon, and nutmeg until coated.
- In a separate bowl, combine oats, brown sugar, all-purpose flour, and salt, then cut in cold butter until coarse crumbs form.
- Pour the apple mixture into an 8x8 inch baking dish and evenly sprinkle the crumble topping over the apples.
- Bake at 375°F for 35-45 minutes, or until apples are tender and topping is golden and bubbly, tenting with foil if it browns too quickly.
- Let cool for about 15 minutes before serving warm, ideally with a scoop of vanilla ice cream.
Notes
For the chocolate lava cakes, ensure not to overmix the batter to maintain a tender crumb. For the Key Lime Pie, chilling overnight yields the best results for a firm set. When making the apple crumble, if the topping starts to brown too quickly, loosely tent it with aluminum foil to prevent burning while the apples finish cooking. A mix of tart and sweet apples offers the best flavor balance for the crumble.