Friday, July 20, 2012

Molten Chocolate Lava Cakes

  • 1/2 cup unsalted butter, plus more to butter the molds
  • 4 ounces bittersweet chocolate, preferably Valrhona or Ghiradelli - or use Semi-sweet for a bit sweeter chocolate. I liked both; Joe preferred semi-sweet :)
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup sugar
  • 2 teaspoons flour (I think you could omit to make flourless...this dessert is also known as "flourless cake")

  • Preheat oven to 425 degrees.
    Ideally, use a Demarle Tray (I used the straight muffin tray). If you cannot, spray 4 custard cups with Pam and place on cookie sheet, or use butter and flour.
  • Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
  • Meanwhile beat the eggs and sugar until light and thick. Mix chocolate and butter well. Pour in egg mixture and beat until combined, then add flour and mix just til combine.
  • Bake for about 8-10 minutes until sides are cooked and top is still glossy and undone looking. My first attempt, I cooked too long and although it tasted good, it did not have the chocolatey goodness oozing out of the middle when cut open - which is the whole point of it being "Lava" cake ;)
  • Let cool a couple minutes, then invert onto serving plate. Dust with powdered sugar or serve with a raspberry sauce or whipped cream.
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