For all you choco-holics out there, this is the recipe for you. I didn’t personally develop this nor do I remember where the hell it came from (I’ve been making it for years), but if you want an awesome dessert and people to think you’re a baking goddess/god, try these little cakes out. For the record, it looks complex, but don’t let it scare you.
Chocolate Lava Cakes-
Cake Batter:
7 oz bar of Dark Semi Sweet Chocolate
8 TBSP Butter
1 TSP Vanilla
3 Eggs
1/3 Cup Sifted Cake Flour
1/8 TSP Salt
1/8 TSP Cream of Tartar
1/4 Cup Sugar
Lava Centers:
2 oz. Dark Semi Sweet Chocolate
1.5 oz. heavy cream
1 TSP Butter
CHOCOLATE LAVA CENTERS (ganache) Directions:
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Chop dark semi-sweet chocolate into pieces. Place into a metal bowl. Heat heavy cream, pour over chocolate and whisk until smooth. Add butter and whisk until incorporated.
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Place mixture into the refrigerator to cool. Every few minutes whisk the mixture until a frosting like consistency is reached. If the mixture becomes firm slightly rewarm.
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Fill a pastry bag with the ganache ( I use a zip lock bag or just say screw it and roll the ganache into balls). Pipe-out “cherry” sized portions. Place these mounds into the freezer until ready to use.
CAKE BATTER DIRECTIONS: -
Chop the dark semi-sweet chocolate into pieces. Place into a metal bowl, add butter. Melt over a simmering waterbath. Remove from heat.
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Add vanilla extract and (3) egg yolks. Whisk together until chocolate mixture is smooth.
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Add well sifted cake flour, and gently incorporated into the above chocolate mixture.
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Place the (3) egg whites into a clean metal bowl, add salt and cream of tartar. Using a whisk, whip egg whites until soft peaks form. Continue to whisk while slowly sprinkling in the sugar.
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Using a rubber spatula, carefully fold 1/3rd of the egg whites into the chocolate mixture. Then fold-in another 1/3rd of the egg whites. Then fold-in the last 1/3rd of the egg whites.
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Deposit the batter into large “non-stick” muffin tins - fill 3/4 full. Ramekins can also be used simply butter insides and dust with cocoa powder.
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Push a Chocolate Lava Center into the center of each cake batter.
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Bake at 375F degrees for 15 minutes.
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Remove from oven, wait 5 minutes, then unmold. Best if eaten right away, but you can put in the fridge and reheat in the microwave.
ZOMG a cake:
Finished cake cut open:
You must eat them with ice cream:
