Tyson Barrie never met a sweet he didn't like, but the confection at the top of the his list is a homemade favorite from his mom Kristy that he loves so much he learned how to make it himself.
"I just have so much passion for the lava cake," the Colorado Avalanche defenseman said with a laugh.
The warm, oozing chocolate lava cake, accompanied by a big scoop of vanilla ice cream, became Kristy Barrie's go-to recipe about 20 years ago after she had one at a steakhouse with husband Len, who played seven seasons in the NHL and is a former co-owner of the Tampa Bay Lightning.
Kristy found a recipe for it and it was an instant hit with Tyson and his sister Victoria.
"They said, 'Mom this is a keeper,'" Kristy said. "'You gotta keep making these.'"
Though the lava cake didn't unseat Tyson's annual birthday ice-cream cake, the perfectly portioned chocolate bombs could be found on the family holiday tables, at other special occasions and anywhere Kristy was asked to bring a dish.
"You knew that if there was special occasion or a holiday, there would be lava cake," Tyson said.
Eventually Tyson's hockey career took him away from home and away from the lava cakes. By age 20 he was living on his own, which meant he had to take matters into his own hands.
"I remember the day he called and said 'Mom can you give me the lava cake recipe? I have friends coming over," Kristy said. "And I said, 'Oh yeah, sure!' And he said they came out great."
Now Tyson doesn't have to wait for Kristy to come visit to get his fix, and luckily his job involves a lot of exercise, so the periodic indulgence doesn't hurt too much.
"In the summer is when it's really tough because you're not doing as much cardio and you're trying to get in shape for camp and keep your body fat down," Tyson said. "During the season, we're skating every day and burning so many calories, it's kind of nice, you can treat yourself."
Kristy (and Tyson) Barrie's Lava Cake
Makes four cakes
4 oz. semi-sweet chocolate
1/2 cup butter, plus more for greasing cups
1 cup powdered sugar
2 egg yolks
2 whole eggs
6 tablespoons flour
Pinch of salt
Preheat oven to 425F.
Butter four small custard cups and place on a baking sheet. Microwave chocolate and 1/2 cup of butter on high for one minute until the butter is melted. Whisk until the chocolate is melted and completely smooth. Stir in sugar and salt, then add the eggs and egg yolks, and mix well. Stir in the flour. Divide evenly among the four cups.
Bake 11 to 14 minutes, until the edges are firm but the centers are soft. Remove from the oven and let sit for one minute before running a knife around the edge of each cup to loosen the cakes. Invert onto a plate and serve warm with a scoop of vanilla ice cream.
If desired, prepare batter and pour into buttered cups, then refrigerate up to 24 hours. Let stand at room temperature for one hour before baking.